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I don’t want to say it aloud, but the fact of the matter is we have almost come to the end of summer in our neck of woods. It is still feels hot not, but it won’t be too long before the leaves start to change color and the wind starts to get chilly. So, before ALL of that happens, I want to post from Grilling Recipes that we have been enjoying in the warm weather.

One of my favorite Grill recipes that I tried this summer is this Grilled Pizza, recipe courtesy Vegetarian Times magazine. This is one fool proof recipe to make excellent grilled pizza. The trick is in pre-baking the crust in the oven to set it and then finish with the toppings on the grill. Pre-baking helps in easy transportation of the loaded (or should I say overloaded) pizza from the table to the grill and there is no way your pizza is going to sag over the hot grates.

Print Recipe
Grilled Pizza Yum
Grilled Pizza
Course breads
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 120 minutes
Servings
pizza
Ingredients
For the Pizza Crust:
  • cups All-purpose flour
  • 1 cup Whole wheat flour
  • 3 tbsps Cornmeal Fine Yellow (or use fine semolina/ sooji)
  • ¾ tsp Salt
  • 2 tbsp Olive Oil
  • tsps yeast Instant (.25oz. pkg)
  • 1 tsp Sugar
For Grilled Veggie Pizza:
  • 1 Pre-baked crust
  • 2 cups Veggies Grilled - (Eggplant, zucchini, peppers, onions)
  • pasta pizza sauce Prepared / - as needed
  • optional Arugula Basil &
  • cheese Grated - as needed
Course breads
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 120 minutes
Servings
pizza
Ingredients
For the Pizza Crust:
  • cups All-purpose flour
  • 1 cup Whole wheat flour
  • 3 tbsps Cornmeal Fine Yellow (or use fine semolina/ sooji)
  • ¾ tsp Salt
  • 2 tbsp Olive Oil
  • tsps yeast Instant (.25oz. pkg)
  • 1 tsp Sugar
For Grilled Veggie Pizza:
  • 1 Pre-baked crust
  • 2 cups Veggies Grilled - (Eggplant, zucchini, peppers, onions)
  • pasta pizza sauce Prepared / - as needed
  • optional Arugula Basil &
  • cheese Grated - as needed
Grilled Pizza
Instructions
  1. To make Pizza Crust: Stir together sugar, yeast and 1¼ cups of lukewarm water in a small bowl. Let stand for 5 minutes or until foamy.
  2. Mix flours, salt, corn meal/ semolina and olive oil in a stand mixer or a bowl. Stir in the yeast mixture, adding more warm water to make a moist dough.
  3. Knead by hand or by a stand mixer to form a smooth and elastic dough, about 5 minutes.
  4. Transfer dough to a large bowl that has been greased using a cooking spray. Turn the dough around to coat with oil. Cover with kitchen towel and let rise in a warm place for 1 hour.
  5. Punch down dough, and knead 2 minutes. Return to bowl and let rise for 1 hour.
  6. Preheat oven to 500°F. Rub 2 baking sheets with oil. Divide the dough into 2 pieces. Roll out each piece into 12"x9" rectangle or a 12" circle.
  7. Transfer to prepared baking sheets, prick crusts all over with fork, and bake 5 minutes or unitl set but not browned.
  8. Cool on wire rack before adding toppings.
  9. To make Grilled Veggie Pizza: Preheat grill to medium.
  10. Top the pre-baked crust with your favorite toppings (or the ones listed above).
  11. Place pizza on grill, close lid, and grill 5 minutes, or until cheese has melted.
  12. ENJOY!!
Recipe Notes

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