Easy Cheesy Grilled Pizza

Elizabeth FalknerElizabeth FalknerWith the summer months flying by, we're constantly thinking about the grill and what else we can cook on it. And that's how we arrived at grilled pizza. There's really nothing better, because grilled pizza epitomizes pretty much everything we love about grilling.

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Like that smoky, charred flavor a grill gives to foods. That flavor is all the more appreciated when applied to a pizza's crust, and it helps you obtain that authentic, wood-fired pizza flavor you think you can only get at restaurants. Or the fact that a grill keeps us out of our hot kitchens and allows us to cook outside. No one likes to make a pizza in a hot oven during the summer, and a grill makes it possible for you to avoid cranking it up to 450 degrees. Last but not least - it's easy. Just like how you can throw a burger on the grill and have it ready in minutes, a pizza on the grill is just as simple and fast, so what's not to love about that?

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In case you're one of those people who shy away from making pizza on the grill (doesn't the dough fall through the grates!?), we're here to help you gain some confidence. We've consulted the experts in the industry, including Clori Rose-Geiger from Mia's Pizza and Eats in Cumming, Georgia, and Scott Thomas, the 'Original Grillin' Fool.' Grilling pizza on the grill is easy, and with all of the options for sauces, cheeses, and toppings, it'll soon become one of your favorite grilling activities that you'll keep coming back to.

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Start with the Dough - the Easy Way

As with anything, it all starts with the base ingredients, and in this case, it's the pizza dough. Because the whole process is already so easy, why trouble yourself with making homemade dough? Because of that wood-fired, artisanal effect you'll get from grilling your dough, we doubt your guests will notice if you had picked up a ball or two at your local pizzeria. If you really insist, though, try this recipe from Wolfgang Puck.

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The Pizza Toppings

While it's always difficult to decide on what kind of toppings you want on your delivery pizza, you've really got to narrow it down for grilled pizza. Too many toppings on a grilled pizza will weigh it down and will slow the cooking process of the crust, so less is more in this case.

Prep the Ingredients

Mise en place is absolutely necessary with grilled pizza because it's a process that happens incredibly fast (which is why it's so easy!). Make sure all of your ingredients are prepared, laid out on a tray, and ready to head out to the grill with you when you start.

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Olive Oil

Along with the cheeses, sauces, and toppings, have a bowl of olive oil ready to go out to the grill as well. You're going to use this olive oil to brush the grill grates and your pizza once the grill is hot enough.

Stay Away From the Crust

When the pizza dough is rested and ready to be rolled out, start working the ball of dough on a lightly floured work surface into a nice, flat disc. Carefully take the disc in your hands and stretch it out into a larger circle, starting in the center and working out to the edges, using your fingers. Don't make a crust or crimped edges for your pizza disc, because the dough won't grill as evenly as it would in an oven.

Click Here to see more tips on how to Grill Pizza

-Anne Dolce, The Daily Meal