We fired up the grill last night, put the pizza stone on it and made a few pizzas. Really beats heating the house up with a hot oven. With temperatures in the 100’s this summer the house needs to stay cool and it really helps to use your grill as an oven. The pizzas were great, crispy crust with the mozzarella melted perfectly and so easy. We made two pizzas for the three of us. I have also served pizza as an appetizer and one works perfectly. To get the most out of the grilled pizza I would recommend an Emile Henry pizza stone or the brand of your choice and a wooden pizza peel. Both accessories come in all price points and the stone is a necessity that helps crisp the crust.
Heat the grill to 500 degrees. We have a gas grill but of course you could use a charcoal grill. Put the pizza stone on the grill and give it 45 minutes to an hour to get very hot.
Ingredients for 2 pizzas
- Pizza dough – 2 rounds
- Olive oil
- Dried oregano
- Tomato Slices – 2 large tomatoes
- Sliced mozzarella – about a pound
- Garlic – 1 clove
- Salt & Pepper
- Fresh basil – a hand full
I buy pizza dough at Central Market, it is made fresh there, just ask the bakery for it. I put the dough in a large bowl with olive oil and cover it with a dish towel. While the grill is getting hot and the dough is sitting in the olive oil, slice the tomatoes and the mozzarella, chop the garlic and chiffanade the basil.
Roll the dough out on a floured pizza peel. Sprinkle the dough with olive oil, and dried oregano. Add the tomatoes, salt and pepper them, then add the sliced mozzarella. Sprinkle with the chopped garlic. Bake for 10 minutes. Remove from the grill and top with the basil.