Monday, May 30, 2011

Grilled Pizza

This was my first time trying pizza on the grill and it was a hit!  Quick, easy and so yummy!

Naan (Indian flat bread) I picked up on a trip to Whole Foods, but pita, foccacia or any other flat bread would also work.

I chose grilled veggies as a topping - eggplant, crookneck squash, zucchini, onions and green bell pepper.  Any topping will work, be sure meats are pre-cooked and if you prefer softer veggies, grill/cook them a little before putting them on the pizza.

Grilling Veggies
  • Gently warm a little olive oil, add some sliced garlic and your favorite herbs (I used oregano and fresh basil).  Once the oil is infused, you can baste your veggies before grilling.  (If you are in a hurry, you can just add a little garlic powder instead of fresh garlic and skip the warming or just use plain olive oil - it is still yummy.)
  • Slice the veggies lengthways about 1/2 inch thick.  Keep the slices large to avoid dropping through the grill.
  • Lightly drizzle infused olive oil over the veggies and rub to evenly coat surface.  This not only imparts flavor, it keeps the veggies from drying out and from sticking to the grill.
  • Optional - sprinkle with salt and pepper to taste.
  • Place veggies on grill, keep an eye on them zucchini and eggplant go from perfect to burnt very quickly.
Assemble the Pizza

  • Cut your veggies to your preferred topping size - small dice to large slices.
  • Apply sauce to bread base - tomato sauce, olive oil, alfredo
  • Add toppings and cheese
  • Place pizzas on grill

  • Keep the fire low to avoid burning the bottom of the crust faster than you melt the cheese. 
  • Place the pizzas on the grill and close the lid.
  • Check the bottom of the crust after about 5 minutes, if you find a hot spot,  move that pizza to another spot on the grill.
  • Once the cheese is melted and the crust is "grilled", it is time to eat!

1 comment:

  1. YUM! Never grilled pizza either, but I love the idea. Great way to keep from heating up the kitchen this summer.