Recipe of the Month

Great Grilled Pizza

Summertime is grilling time! Instead of sticking to traditional grilling foods like burgers or hot dogs, why not consider grilling one of my personal favorite foods, pizza!

This fantastic dish can be modified to suit a variety of dietary needs and preferences, and can be easily adjusted to be a healthy food choice. Cheese can be left off for vegans, vegetables and fruit can be used as toppings, and some traditionally unhealthy topping choices, such as pepperoni or sausage, can be swapped for healthier options such as turkey pepperoni or venison sausage. Even more appealing, though, is the taste. Nothing truly compares to the smoky and savory flavors that combine in a good grilled pizza.

So, try your hand at making grilled pizza this summer, and let me know how it turns out!

Great Grilled Pizza

Ingredients

  • 3 1/2 cups all-purpose flour, or as needed
  • 1 envelope yeast (or 2 ΒΌ tsp.)
  • 1 T sugar
  • 1 1/2 tsp. salt
  • 1 1/3 C very warm water (120 degrees to 130 degrees F)*
  • 1/3 C oil
  • Additional flour for rolling
  • Additional oil for grilling
  • Pizza sauce (jarred or homemade)
  • Other toppings as desired (turkey pepperoni, diced vegetables, venison sausage, pineapple, etc.)
  • Shredded mozzarella cheese (optional)

Directions

  1. Start charcoal fire or preheat gas grill to medium-high heat.
  2. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead dough on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes.
  3. Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
  4. Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
  5. Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.
  6. Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.

*Recipe adapted from Allrecipes

Contact

Marybeth Mitcham
Nutrition, Food Safety, and Healthy Living Educator
mem467@cornell.edu
518-623-3291 or 668-4881

Last updated June 11, 2018