Dear Homeowner,Grilled pizza is an easy, fun and fast way to serve summer's garden-fresh produce, so fire up the grill and get cooking.
The intense, direct heat of the grill approximates that of a wood-fired pizza oven. This gives the pie's veggies and cheese a pleasing smoke flavor, meats real sizzle and the crust a delightful crunch.
Get grilling
• To grill on a charcoal grill, be sure the coals are white and medium-hot. For a gas grill, close the lid, turn it on high for 5 to 10 minutes, then lower the heat. The grill rack should be 3 to 4 inches above the coals or lava rocks.
• These thin-crust pizzas cook quickly, usually a minute or two for each side. Exact cooking times depend on the fire.
• Because the pizza is on the grill for such a short time, vegetables, shrimp, chicken, meat and any other shredded toppings must be precooked.
• On a floured board, roll one portion of your favorite homemade or store-bought pizza dough into a 10-inch circle about 1/8- to 1/4-inch thick.
• Carry the dough to the grill and carefully slide it onto the rack. Within 1 to 2 minutes, grill marks will appear on the underside of the crust as it starts to puff up and become firm. At this point, use tongs to turn the crust.
• Add the toppings. Cook 1 to 2 minutes more or until the cheese is melted and the dough is cooked through. Check to make sure the underside is not burning.
• Place on a wooden board and cut into wedges. Serve immediately.
For more home-and-family tips, contact Sugar Pine GMAC Real Estate at 586-3242.
