How To: Grilled Pizza
Alex and I were tired of our regular pizza recipes so we decided it was time to try something new. I decided we needed to make grilled pizzas. I’d read about them on several blogs over the last few months and they seemed like the perfect summer way to make pizza!
When grilled this pizza is reminiscent of pizza made in a brick oven. It has a crisp crackery crust and if done correctly isn’t burned. We had some trouble with this when we first started but the key, we figured out, was to keep the pizza over indirect heat. When we baked the pizzas over a direct flame it was far more likely to burn in places. I would suggest doing one pizza at a time if you don’t have enough room to keep them out of a direct flame.
You will want to begin by baking one side of the crust, then flipping it over. You will need to work quickly once to flip it over so you are able to get all the toppings on in time for it to bake. You can add whatever toppings you like. We only had peperoni and cheese on hand so that’s what we used. You can use any type of topping you prefer though. Be sure not to add anything like kale or spinach until the very end since they are apt to wilt if put on too early.
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