I wrote this recipe up a few months ago, at the beginning of grilling season. Hard to believe it's nearing the end of grilling season already, sigh, but here we are.
We made pizza on the grill again yesterday and I happened to have the camera out so I took some pictures of the process, figuring I should perhaps write it in a more recipe-like format so that it's useful to people (instead of being funny but not necessarily easy to follow.)
Pizza on the Grill:
Preheat grill to medium-hot (note: I have never tried this on a charcoal grill but I'm sure it'll work fine, you just need to keep the grate far enough from the coals so that the pizza dough doesn't burn.)
Serves: 4-6 (if a few are extremely short and/or have poor appetites)
1 can or bag of prepared pizza dough, or homemade dough if you're an overachiever
1/2 jar thick spaghetti sauce or pizza sauce (leftover homemade sauce works, too, again if you're an overachiever)
1-2 cloves garlic, thinly sliced
2-3 plum/roma tomatoes, seeded and thinly sliced
1-2 ears corn, cooked, kernels cut from cob (cooked frozen would work in a pinch, but honestly the fresh corn is the fun part)
5-10 basil leaves, thinly sliced. Chiffonade if you're getting all cooking terminology technical on me.
About 6 - 10 oz fresh mozzarella, sliced thinly
Extra virgin olive oil, all purpose flour, salt and pepper as needed.
1. Slice dough into four portions. Roll each out into a rough rectangle or circle or the shape of Luxembourg, whatever suits your family. Mine usually look a little like Missouri. Depending on the dough, you may need a little flour to keep the rolling pin from sticking. You can also pat into shape if you find yourself with only play-doh encrusted rolling pins.
2. Cook each pizza on the grill for about 2 minutes, until the grill-side starts to get nice grill marks, and the dough gets firm on that side. The top will still have some give or be a little sticky, this is fine. We usually do two pizzas at a time.
3. Remove from grill and place UNCOOKED side down on a cookie sheet or other pan. Helps if it has no sides so you can slide onto the grill surface.
4. Spread a few tablespoons of sauce on the cooked side of the pizza (extra virgin olive oil too if you're into that.)
It should look like this by now (although hopefully you'll use chunkier sauce. This picture is of the kids' very tame plain pizza with Contadina bottled pizza sauce.)
5. Spread garlic, sliced tomatoes, and basil on the pizzas.
6. Add corn kernels and fresh mozarella (there's no need for this to be its own step, I just took the pictures this way...)
7. CAREFULLY slide onto hot grill. Remember, the uncooked side is down.
Pizzas are quite heavy by now, so treat with care!
8. Once the bottom is adequately browned, if the cheese hasn't melted, move the pizzas off the direct heat. Sometimes we use the cookie sheet we moved the pizzas on, sometimes we just move them to the back of the grill and close the lid. Just watch carefully.
And try not to drool ON the pizzas. Bad form.