We’ve continued to find fun ways to cook on our new grills in the past two weeks. Our new favorite is grilled pizza. We used the tubes of refrigerator dough, but you could use any pizza dough as long as you roll it out fairly thin. I think the secret is to oil the dough and also to cook the ‘top/toppings side’ first. The other tip I would provide is to place a sheet of tin foil loosely over the pizzas once you have returned them to the grill. This helped the cheese melt before the bottom of the pizza became over-cooked. The campers got very creative with our toppings bar. The traditional cheese or pepperoni were popular, but we also saw white pizza with pesto sauce, feta, and spinach, BBQ-chicken and caramelized onion, meat-lovers, and veggie-lovers. Pizzas on the grill were fun, easy, and my final advice: DO try this at home!
- 1 tube refrigerated pizza dough
- olive oil
- marinara sauce
- shredded mozzarella cheese
- assorted toppings of your choice
- Turn on grill to medium, so that it is preheated.
- Roll dough, on lightly floured surface, into a large rectangle. Cut into 8 pieces.
- Brush top and bottom of each piece with oil.
- Place on grill, for about 4 minutes or until bottom begins to brown.
- Remove from grill and put on plate or tray, uncooked side down.
- Top with marinara sauce (not too much!!), toppings, and shredded cheese.
- Return to grill, uncooked side down, and top loosely with foil.
- Bake for another 3-4 minutes, or until bottom begins to brown and cheese melts.
- Remove from grill and enjoy!