Grilled pizza is a delicious summer treat that keeps the heat where it belongs: Outside.
My Beloved, a big fan of his gas grill, got an egg-shaped ceramic grill earlier this year, and we’ve been making all kinds of tasty dishes on it including brisket, smoked macaroni and cheese and, of course, big juicy steaks.
We also like grilled pizza. Google “how to grill a pizza” and you’ll get endless results, many of them baked right on the grates. Our method uses a pizza stone with which we can create a cracker-thin crust (as card-carrying residents of Chicagoland, we enjoy deep-dish pizza, too, but at home, we tend toward the thin-crust variety).
Our stone is a Flameware 14-inch pizza stone from Longaberger because it’s safe up to temperatures of 1,200 degrees Farenheit (get yours here — they’re 20% off right now).
The crust is nothing special — the cheapest box of Jiffy pizza crust in the grocery store. Prepare it according to directions only be sure to use extra flour when kneading it. Lots of flour and kneading seems to make it easier to stretch to the edges of the stone. Sprinkle a very thin layer of corn meal on the stone before laying crust down.
Now grill it a 3 minutes or so in a hot grill (at least 500 degrees) with the cover on. You want to crisp it enough so it doesn’t get soggy when you add your toppings. It’ll get puffy and a very little browned.
Add toppings. There are as many options here as there are people. My Beloved and my Adored stepson like these toppings loaded in this order: pizza sauce, turkey pepperoni, browned Italian sausage, sliced green olives, sliced mushrooms (1/2 only — guess which half), lots of shredded mozzarella cheese and a bit of Parmesan cheese.
Return pizza on the stone to the hot grill (Tyler had it over 700 degrees yesterday), cover and bake 5-8 minutes, depending on the heat of your grill. If your grill is really hot, you can afford some heat escaping to check the pizza every couple minutes.
Serve and enjoy.