is grilling time! Instead of sticking to traditional grilling foods like
burgers or hot dogs, why not consider grilling one of my personal favorite
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.
The secret to making great grilled pizza is to remain light on the toppings. A
thick grilled pizza is a soggy grilled pizza. Make sure to grill the dough
first so that it remains firm enough to support the additional toppings. Be
creative with your toppings, but remember that simple can also be profound,
especially if you use fresh, locally sourced products.
you try your hand at making grilled pizza this summer, let me know how it turns
- 3 cups all-purpose flour (plus extra for
- 1 packet (or 2 ¼ teaspoons) yeast
- 1 Tablespoon sugar (or honey)
- 1 cup of warm water
- 1/2 tsp salt
- Olive oil for the bowl
flour for rolling
oil for grilling
sauce (jarred or homemade)
toppings as desired (turkey pepperoni, diced vegetables, venison sausage,
mozzarella cheese (optional)
charcoal fire or preheat gas grill to medium-high heat.
a glass or ceramic (not metal) bowl, combine very warm water, sugar, and yeast. Let sit in a warm place for around 10 minutes, or until yeast begins to foam. Add flour, a little at a time, mixing the yeasty water and flour, until you have a slightly sticky dough. Transfer dough onto a floured surface and knead, adding a little flour if the dough is too sticky, or a
little water if the dough is too dry. You should only knead for around a
minute; kneading is done when the dough looks smooth. Place dough in an oiled bowl, cover with a clean towel, and set in a warm place to rise until doubled (usually around 30 minutes).
dough into 4 portions. Pat or roll dough on a well-floured counter to about 8-inch circles.
both sides of the crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until the bottom is lightly browned and the top looks set. Using long-handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
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.
slide each pizza onto the grill. Cook an additional 3 to 4 minutes until the bottom of the crust is browned and cheese is melted. Remove from grill and serve immediately.
Nutritional Information for Pizza Dough (other
nutritional information will vary depending on sauce and toppings chosen):
Serving size: 1/2 of recipe | Servings per recipe: 2 crusts | Per Serving:
718kCal,2 g fat, 0.3 g saturated fat, 0 g trans fat.
| 151 g carbohydrates, 6.7 g fiber, 6.7 g sugar | 21 g protein
Last updated December 9, 2020