grilling season

For most people, grilling season has just begun. For us, it never ended. And this is why:

When a friend explained to me how grilled pizza worked, I tried it but wasn’t expecting much. Several years and many pizzas later, we are addicts. When you have crunched into the crisp, slightly chewy crust and tasted the soft, melted mozzarella, there is no return. Had you visited my home this past winter, you would have seen boots near the back door and a grill still sitting on our snowy patio. And on those nights when the craving hit, out I went (to the delight of the children), armed with boots and tongs. I’d brush the snow off the grill, turn on the heat, and make our fix.

So spring is here, and even though we are once again grilling hamburgers and hot dogs, the pizza reigns supreme.

Grilled Pizza

(I double this – except for the jar of sauce – to feed my family of 6)

• 1 ball of pizza dough from the grocery store (or make it in your breadmaker or the old fashioned way)

• 1 small jar of pizza sauce

• 1 large ball of fresh mozzarella

• 1 bag of shredded Italian mix cheese (or any other cheese you love)

• Your favorite toppings, such as sun-dried tomatoes; sauteed onions, peppers, spinach, or mushrooms; marinated artichoke hearts; leftover shredded chicken

1. Preheat your grill to about 500°F.
2. Sprinkle a sheet pan with flour, and turn out your dough. Stretch gently (the dough stretches best when close to room temperature) into a large rectangle.
3. Let dough rest while you assemble all other ingredients on a tray.
4. Take your sheet pan with the dough on it, some olive oil, and tongs out to the grill. Use a wadded paper towel or a basting brush to dip into the olive oil and spread quickly on the grill grate.



5. Gently transfer the dough onto the hot grill and restretch into rectangle. Close the grill and TURN DOWN THE HEAT to medium-low.
6. Cook a few minutes, until the dough looks bubbly. Meanwhile, bring out your tray of toppings (I used sauteed red onions and peppers with arugula and spinach).



7. Flip with tongs. Spread sauce and add the cheese and toppings. Close the grill.
8. Cook for another 3-5 minutes or until cheese is melted.