It is hot. Like fry an egg on the sidewalk, bake cookies in your car hot. When I get home from work, the last thing I want to do is turn the oven (or the stove for that matter) on to make dinner. As much as I love to grill out the basics – chicken, hamburgers, fish, steaks, and hot dogs, sometimes you need a change.
Pizza has always been a staple meal in our home – usually something we would have once a week. The kids would help me top the pizza off with all their favorite ingredients, and we would have a blast just talking and baking. But for the last few weeks, our staple pizza night hasn’t been in the cards. It’s just been way too hot. That is until I found out (big DUH here) that you can grill your pizza, instead of bake it.
I was skeptical at first too..how in the world would the crust get done enough, is it going to taste smokey? How long do I let it grill? The only way to answer those questions was to, as Nike says, Just Do it!
I decided to try my hand at a grilled pizza. You can try mine or how about Pillsbury’s Grilled BBQ Chicken Pizza.
- 1 can Pillsbury refrigerated thin pizza crust
- 1 cup sliced Fresh Mozzarella cheese
- ¼ cup Basil
- ½ tomato sliced
- ½ cup roast bell pepper
- Heat gas or charcoal grill to medium heat.
- Cut 14 x 14-inch heavy duty foil; spray with cooking spray. Place dough on foil; starting at center, press dough to 12-inch round. Place dough on grill, foil side down.(this dough is forgiving, if you want to make it round to fit your grill, lightly flour roll and place on tin foil)
- Cook, uncovered, 3 minutes or until the bottom of crust is just light golden brown.
- Remove from grill.
- Using a wide spatula, flip crust over so uncooked side is down.
- Add ingredients to the dough evenly.
- Place pizza on the grill.
- Cook, covered, an additional 3 to 4 minutes or until crust is golden brown and mozzarella is melting.