In the summer heat, I decided to grill a pizza so I could have homemade pizza without having to turn on the oven. I adapted Ina Garten’s recipe and used only whole-wheat flour, yeast, warm water, and olive oil and rolled it into two pies. I followed her directions and cooked the dough on the grill first, a few minutes per side, then Alex and I each topped our own.
I think next time (and yes, there will be a next time!) I would start with the toppings on the crusts. The only drawback I can see is that it might be too difficult to transport the fully topped raw dough to the grill. The dough puffed up, and by the time I was trying to heat my toppings, the bottom was close to burning.
I pre-cooked my toppings on the stovetop: red bell pepper, onion, and cremini mushrooms. I also made a pesto from my homegrown basil plus almonds, olive oil, roasted garlic, and salt. This was a delicious base for the pizza. Finally, I topped it with some pitted calmata olives.
This was a delicious pizza, and I think you can see in my photo how crisp the dough was. I rolled it out thinly, but I am still perfecting my circle formation. Tastes the same, though.
I’m ready to grill pizzas again, and soon! What are your favorite toppings? I think I want to do one with black beans and salsa next.