how to make grilled pizza on the bbq
For a fun spin on a typical BBQ night, grilled pizza is a fun and delicious idea, for your family or for a creative night in with friends. Put out a topping bar and let everyone create their own custom pie — guaranteed belly happiness. We did this a few years ago at my husband’s parents house with their friends and have been meaning to replicate here. Lucky for all of us, TAGG’s food contributor Libby beat me to it, snapping these gorgeous shots along the way. Keep reading for a step-by-step photo tutorial how to make your pizza on your grill, and warning: don’t read while hungry.

photos and recipe courtesy of libby of libbyvision.com

Ingredients
Fresh pizza dough: pick up from the grocery store that morning and let it sit out on the counter for an hour or two before you’re ready to use it to let it rise.{if you’re ambitious, you can also make your own!}
1 jar of tomato sauce –> If you’re ambitious, make your own with olive oil, fresh garlic and a a 15-ounce can of pureed fresh, diced tomatoes (simmer 15-20 minutes over low heat).  If you don’t have the time, grab a jar of your favorite tomato sauce
Olive oil
Pizza toppings! A few of my favorite combinations:

  • Pepperoni slices and shredded mozzarella cheese
  • Freshly sliced mozzarella cheese, large basil leaves torn slightly and thinly sliced fresh tomatoes
  • Fig and Prosciuttio: Use fig preserves rather than tomato sauce, top with thinly sliced prosciuttio, arugula and shaved parmesan
  • Vegetarian Mexican: Frozen soy crumbles, Mexican cheese and shredded iceberg lettuce
  • Mediterranean: kalamata olives, feta cheese, yellow onion, thin tomato slices, spinach {Alyson’s pick!}

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Directions
1. Stretch out the pizza with your hands until it’s long and pizza shaped (round or square – your choice). It should be thin and pliable but not too thin. Heat the grill – use direct heat if you have a choice. When it’s sizzlingly hot and the dough is as pizza-shaped as you’re going to get it, brush the dough with good-quality olive oil and place on the grill, olive oil side down. There should be a nice sizzle when you put it on.
2. Quickly brush the top with olive oil as well. Let it cook for about 3-4 minutes uncovered depending on the heat of the grill. You want it to cook nicely but you don’t want it to burn, so don’t go anywhere! Make sure you have all the toppings nearby before you start.
3. Carefully flip the pizza and top with your toppings – sauce first (or fig preserves), then meats, then cheeses. Wait on any arugula or lettuce but basil can go on now.
4. Now you close the lid and cook for another 3ish minutes or until you’ve reached the desired cooking.
5. Remove to the table and let it sit for a few minutes. Then finish it off with the lettuce component (if you have one) and drizzle the whole pizza with the finest extra-virgin olive oil you can get your hands on. Cut and enjoy! It will be super hot though!
Bonus: Dessert Pizza – we haven’t done this but just imagine Nutella topped with chocolate chips, bananas and white chocolate chips. What’s your favorite type of pizza?
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