Dear Homeowner/Pizza Lover,
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. Enjoy!!
For more home-and-family tips, contact Val Ogletree at Sugar Pine Realty at Valo@valogletree.com
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