Pizza On The Grill II

SUBMITTED BY: HJR PHOTO BY: smllover

"This is pizza made on a gas grill. The results are great, and plenty of variations would work. The trick is to grill one side of the pizza dough first, then add the toppings."

PREP TIME	25 Min
COOK TIME	15 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 ready made pizza crust
2 cups shredded mozzarella cheese
1 cup tomato sauce
1/2 cup chopped green bell pepper
1/2 cup fresh sliced mushrooms

READ REVIEWS (22)

DIRECTIONS

Preheat an outdoor grill for high heat and lightly oil grate.
Roll out prepared pizza dough to a size that will fit your grill. Place on grill for 5 minutes, or to desired doneness, and flip over. Now add the sauce, cheese, green bell pepper and mushrooms.
Cover the grill and allow to cook over high heat for 5 to 10 minutes, or until cheese is melted and bubbly.

Wine Tip

Try with a California Zinfandel .

Watch how this recipe is made in our Grilling Pizza video.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jul. 2, 2007 by Lisa Douglas

This recipe is great, though I will need more practice so as not to singe the crust too much. My husband loved it so much that he ate it as soon as it came off the grill - he didn't want to wait to take it to the table. I used the "Pizza Crust for Bread Machine" recipe and made my own sauce; pizza was like what we get at a microbrew pub. Thanks for the recipe, Mathilda! Update: I have made this recipe so many times because we can't get enough of it. I've found that neither the grill nor the bread needs to be oiled, but I keep the pizzas small (6 inches) so they are easy to move around. After cooking the first side, I take them off the grill and add the toppings then put them back on. I use a gas grill with mesquite chips - excellent flavor. I use a combo of mozzarella and smoked gouda cheese, but now we're experimenting with salsa (instead of tomato sauce) and cheddar cheese. This recipe is so fun!

14 users found this review helpful

Reviewed on Jul. 31, 2007 by Doug Hols

I used a bread machine to make the dough, and discovered that I prefer to put the toppings on the side that starts away from the flames. The side that faces the heat came out nice and flat, and the side that starts out away from the heat bubbles up and forms nice little cups and pockets to nestle the toppings and sauce in. So, I get the first side started just a bit, then flip to toast the other side BRIEFLY then flip back to top and fill. You can top it with more stuff with this type dough because it rises more and makes a sturdier crust. To finish a loaded 'za, just pop it in the oven broiler a few seconds to melt the top a bit more.

10 users found this review helpful

Reviewed on Apr. 7, 2005 by LKANE99

Great idea! We tried this the other night and were a little nervous but it turned out good. Make sure you have all of your prep work done, there is no time to waste after you flip the crust over. Also, slice your veggies small/thin. Our mushrooms didn't cook well & the crust was getting too dark to leave on any longer. Next time, I'll slice mine thinner and turn down the heat after flipping.

10 users found this review helpful

MORE MEMBER REVIEWS