Fridays nights around here are usually grilled pizza night. I think about it all day long at work. Then fight rush hour traffic desperately to get home to a relaxing night on the patio decompressing from a stressful week with a glass of wine in hand, good conversation, and a pizza crisping on the grill.
I love the smoked flavor these little canisters add to the crust. I accidentally left one on and grilled a pizza one night. Greatest accidental discovery if there ever was one.
We switch up the crust and the toppings regularly. We do flat bread, Boboli, and lately I’ve had a serious addiction to bakery pizza dough that I pick up at our local Publix. I have been wanting to make my own but haven’t gotten around to it yet. It’s on the to do list.
I start out splitting the dough into two fairly equal parts and rolling it to about 1/4″ to 1/2″ thick. Remember to generously dust your surface with flour so it doesn’t stick.
I also will dust my cutting board with a little flour so it doesn’t stick when I go to place it on the grill. The trick of getting a really good brown crispy crust is to drizzle it with some olive oil and brush it over the dough. I only do one side at a time. You’ll see why in a moment.
Place oil side down on a hot grill then turn down to medium. When you begin to see browning give it a 90 degree turn (turn half way on same side) to get those impressive diamond grill marks that we all long to have.
When it’s nice and brown remove it from the grill and drizzle the olive oil and brush the other side. You will be putting the toppings on the side you just browned.
Assemble with your favorite toppings. I will usually hit one of our pizzas with peppers and onions and do one with just pepperoni and cheese.
Place it back on the grill and watch it closely. Again, check the bottom and when you notice it browning nicely give it another 90 degree turn. Now you see why it gets so crispy! Grilling both sides definitely is the key to it’s crunchiness.
That first crunchy bite with the melted cheese and sauce says it all. I’m ready to change it up to a barbecue chicken or buffalo and blue cheese pizza for our next Friday night meeting at the grill. Until then, stay hungry!