Grilled Pizza

All of the things we love about summer can sometimes wreak havoc on our dinner plans. Late days at the pool or beach can lead to last minute panic: What am I going to make for dinner? Kids being out with friends or having friends over can lead to uncertainty over how many people you will be feeding and when. It’s a huge help to plan flexible meals, because you can really only eat so many hot dogs. Grilled pizza is a great candidate.

I don’t usually advocate using convenience foods, but I am using store-bought flatbread here. I make my own dough for regular pizza, but I love the idea of grilled pizza being quick and spontaneous. I can keep these on hand and be ready to make pizza out of whatever I need to use up. These are also a great solution if you want to make these on the go. (You could take these camping.) There are any number of flatbreads you can use: some are sold as pizza crust and are large, or you can use naan bread or even pita or sandwich rounds. And yes, you can use pizza dough. Just follow the directions for pre-grilling one side.

The key when making grilled pizza is to have all the toppings already cooked and/or warmed up. The crust will burn if you leave it on long enough for things to cook. The good news is you’re already turning the grill on, so you can use that to cook toppings first, before adding them to the pizza. Also, make sure not to overload the pizza with lots of ingredients or with large pieces. This crust will not support it.

If you want the crust to be crispy, or if you are using dough, pre-grill one side of the crust, then flip it over and put the toppings on the grilled side, then return it to the grill to finish the other side. I like my crust to be a little chewier, so I only grill one side.

If you are feeding a bunch, it’s a good idea to set up an assembly line make-your-own-pizza bar. Just put all your toppings out and let everyone make it the way they like. I do it this way with my kids. They like doing it, and they have no idea that they’re doing my work for me.

Stock up tip: These types of bread products show up on the discounted bread rack quite often, so I buy them there when I see them and store them in the freezer until I’m ready to use them. With a can of crushed tomatoes in the pantry, and some mozzarella that keeps for a while in the fridge, you’re always ready for a quick meal. (If you’re using a frozen crust, I would toss it on the pre-heating grill for a minute or so to thaw it out.)

The Recipe:

I’m not going to give measurements here, follow your heart!

Any flat bread for the crust

Canned crushed tomatoes (If you don’t want red sauce, pesto would be nice and summery. Or don’t use any sauce at all.)

Shredded mozzarella (Substitute at will. Sliced fresh mozzarella or goat cheese would be delicious.)

Grated Romano or parmesan cheese

Pizza herbs and spices of your choice: garlic powder, oregano, basil, crushed red pepper (I use my old standby, sandwich sprinkle.)

Toppings of your choice: pepperoni, mushrooms, cooked sausage, peppers, onions, tomatoes, fresh herbs (especially basil!) Be sure they are already warm, or at least room temperature.

Preheat your grill. While that’s heating up, start assembling your pizza (unless you want a crispy crust, then pre-grill the flatbread for 2-3 minutes, then put your toppings on the grilled side. If you’re using pizza dough, you will need to pre-grill it as well.) When it’s very hot, turn the heat down to medium and grill any ingredients that need to be cooked. Once you have your pizza assembled, put it on the grill and close the lid. Grill for 3-4 minutes, until the cheese is melted. Keep an eye on the bottom of the crust to be sure it’s not burning.