Baking on the Grill: Homemade Pizza

Shauna Sever from The Next Door Baker is visiting the blog to give us some tips for beating the heat this summer. First, she showed us how to make an easy fruit cobbler on a Kenmore grill. And now she’s back to show us how to bake a delicious homemade pizza on the grill.

When it comes to grilled pizza success, the name of the game is having all your utensils ready and ingredients prepped and placed in separate bowls before you begin grilling. The process moves quickly, so you’ll want everything on hand right near your cooking space. The other tricks are to get the dough as thin as possible for that perfect wood-fired, crisp yet chewy texture, and use a light hand when topping the crusts–think flatbread, not deep dish!

For the dough:
2 pounds pizza dough, room temperature
1/2 cup olive oil

Toppings for cheese pizza:
1/2 cup store-bought pizza sauce
1 cup shredded mozzarella
2 tablespoons grated Parmesan cheese

Toppings for spinach and artichoke white pizza:
1/2 cup store-bought alfredo sauce
8 ounces frozen spinach, thawed, drained, patted dry
1/2 cup chopped marinated artichokes, patted dry
1 cup shredded Fontina cheese
2 tablespoons grated Parmesan cheese
1 teaspoon finely grated lemon zest

Directions:
Preheat gas grill to high.

Have ready a baking tray with a sheets of parchment or wax paper. Lightly flour a work surface. Divide each pound of dough in half. Shape each half into a rough 8-inch circle, placing each shaped circle on the baking tray, separated by sheets of parchment or wax paper.

When your ingredients are ready and you’re set to start grilling, with a heatproof brush, lightly slick one side of of the first circle of dough with olive oil. Place it oil-side down directly on the grates. Repeat with the second circle of dough. Brush the tops with oil while the bottoms are cooking. Grill until the bottoms of the crusts are golden with grill marks. Flip the crusts. Working quickly, coat the baked side of each crust with no more than 1/4 cup of sauce, spreading evenly. Add any additional toppings, then the cheeses. Close lid of the grill, reduce temperature to medium, and let cook until the underside of the pizza is deeply browned and cheeses have melted. Remove to a cutting board, and let cool for two minutes before cutting and serving.

Shop the latest in Kenmore grills and get baking!

Kenmore

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