This is one of my favorite times of year because of all of the wonderful summer produce coming out of my garden and available at our local Redmond Saturday Market.
A few days ago I made grilled pizza on the BBQ. It’s easy! The dough recipe can be found in my cook book (or come by and purchase a small dough at the restaurant). I made this one with fresh veggies mostly from my garden: eggplant, yellow squash, squash flowers, red onion, fresh garlic and tomato. I oiled and pre-grilled all of the veggies except for the squash flowers and garlic. For sauce I just used a really good Tuscan EV olive oil. For the cheese I used thinly sliced Fresh Mozzarella.
Grilled Pizza Cooking Instructions:
- Prep whatever toppings you desire to put on the pizza. When making grilled pizzas, it is best to do light quantities of toppings and cheese.
- Pre-heat your grill to medium. A gas grill works fine, though charcoal is even better–especially if it is real wood chunk charcoal.
- Stretch or roll your dough into whatever shape you want… round, oval, rectangular. Try to get it relatively thin. Brush one side liberally with a good EV olive oil. Holding one end, lay the dough, oil side down, on the grill. It will stretch as you go; that’s okay. You want a rustic look! Now brush the top side with oil.
- Cook for 3-4 minutes, with the lid open. Peek at the underside to make sure it is lightly browned with some nice grill marks. With tongs, or heat resistant gloves, flip the dough over. Quickly add your toppings.
- Now close the lid on the grill and allow it to cook another 3 to 5 minutes–checking occasionally, until the cheese melts and the crust is firm to the touch. Slide onto a platter with tongs, pizza peel, or a large spatula.