Grilled Pizzas

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Hot pizza, straight from the grill!

Summer time means something different to each person.  Vacations, trips to the beach, no school, bond fires, picnics, swimming pools, slip n’ slides and cookouts.  Summer is all these things to me.  Especially grilling.  I love being in my kitchen but when it is hot and sticky, I want nothing to do with it.  The grill is easy and there is hardly any clean up.  And even better, the husband man’s the grill!

After awhile, hamburgers, hot dogs, sausages and BBQ chicken no longer cut it.  Well, for me they don’t.  I get bored with the same meal over and over again.  Enter grilled pizzas.  So easy, so quick and yummy.  Once you get everything assembled, the rest take about 7-10 minutes till hot pizza is on your table.

First you start off with the pizza dough.  You can either make your own or use store bought.  Just make sure you let the store bought come to room temp so the dough is easier to handle.  Me, I make my own but I do not have my own recipe.  I use a fabulous recipe for crust from Sally’s Baking Addiction.  It’s been my go-to pizza crust for over a year.  It freezes too!  Can’t beat that!

Next, gather all the topping that you are going to be putting on your pizza and put them on a tray.  Once you put the pizza crust on the grill, you move fast.  No time to be running back in the house to grab things.

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After turning the grill to high, it’s time to roll out the pizza dough.  I highly recommend doing several smaller pizzas or individual ones.  One large pizza on the grill is extremely hard to flip without dropping.  Trust me on this one.  We let the boys roll and top their own and then we do one that is a bit bigger for the hubs and I to share.

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Once the pizzas have been rolled out and the grill is preheated, head outside with all of your ingredients, a grill safe spatula and I even use tongs.

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Oil grill grates and lay the pizza dough over the cleaned, oiled and debris free area.  Close the lid and cook the dough till it is golden brown. Then use the spatula and tongs to help to transfer the pizza to a cookie sheet and flip the dough over.  At this point, turn the grill to medium and start to add your toppings (make sure you close the lid though).  Whatever topping you would like starting with sauce and ending with cheese.  We didn’t cook our mushroom, peppers and spinach first but if you prefer your already cooked, saute them before you get started with grilling.  Oh and don’t over load the pizza with toppings.  This will make it soggy.

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Slide the pizza back on the grill, close the lid and cook till the cheese is melted!  Hot cheesy, goodness in no time flat!

Grilled Pizzas

15 minPrep Time:

5 minCook Time:

20 minTotal Time:

Save RecipeSave Recipe

Ingredients

  • Pizza dough (homemade or your favorite store bought)
  • Olive oil
  • Toppings of tomato sauce, herbs, cheese, onions, tomatoes, mushrooms, or pepperoni, whatever you want
  • Some flour or corn meal for dusting the cookie sheet

Instructions

  1. Make the pizza dough if doing so.
  2. Turn the grill for high direct heat.
  3. Prepare a small bowl with olive oil for greasing the grill grates and for brushing the pizza.
  4. Prepare the toppings so they are ready to go on the pizza—tomato sauce, cheese, and anything else you wish.
  5. Shape the pizza dough
  6. Once the grill is hot, dip a tightly folded up paper towel in olive oil and use tongs to wipe the grill grates.
  7. Then place a pizza dough round on a lightly floured (or you can use cornmeal) rimless cookie sheet.
  8. Let the dough slide off the cookie sheet onto the hot grill grates.
  9. Close the lid of the grill and let cook for 2 minutes.
  10. After two minutes, check to make sure the pizza is browning. The top will start to bubble up.
  11. Once the pizza dough is golden brown, use your spatula and tongs to help you transfer the pizza to your cookie sheet.
  12. Use a spatula to flip the dough over so that the grilled side is now up (Keep the grill covered so it retains its heat)
  13. Add your sauce (not too much), toppings then cheese. Remember to go light on the toppings, or your pizza will be heavy and soggy.
  14. Slide the topped pizza back onto the grill. If you are using a gas grill, reduce the heat. If working with a charcoal grill, close the vents on the cover almost all the way.
  15. Close the lid and cook for 2-3 minutes more, or until the bottom begins to char and the cheese is bubbly.
  16. Pull off the grate with a spatula onto the cookie sheet and it let rest for a couple minutes before cutting into slices.
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http://thepotterspantry.com/2015/06/grilled-pizzas/

Grilled Vegetable Pitas

DSC_0081Grilled summer vegetables and fruit.

A couple of weeks ago, I shared the recipe for grilled vegetables that we make quite a bit over the summer.  We have a garden stocked with all kinds of veggies and I have to get creative with what I do with them.  Let’s be be honest, eating the same thing over and over again get extremely boring and burns people out.  One has to get creative if they have tons of stuff laying around.

We have always been lucky with our kids and eating their vegetables.  There are very few that they do not eat so, at least twice a week, I try to do a meal that is all veggies. No meat.  For me, it’s usually a few night.  I don’t care for beef so I rarely eat it.  The family however, loves it!  So on the nights when they have beef, I have just veggies.  Works for me!

The other night when I was making my meal plans for the week, I saw a recipe for chicken gyros.  I immediately added it to my list of meals I must try.  So the day came to make them and I realized I had completely forgotten to take out the chicken to thaw.  HATE when I do that!!  Well, it was one of those crazy evenings when the oldest had a soccer game and we needed to leave at a certain time.  No time to thaw chicken.  Enter quick thinking meal of grilled veggies in pitas.

I used the same recipe to cook the veggies as in my grilled vegetables over rice pilaf, minus the eggplant because I didn’t have one.

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I mixed all the veggies together in a bowl and stirred in the oil and garlic.  I then grilled them along with some nectarines. When they were ready, I took one half of a pita and spread some light garden cream cheese inside stuffed in the veggies along with some spinach and tomatoes and it was dinner.  The kids aren’t fans of cream cheese so I stuffed theirs with some provolone cheese instead.  We served this with some fresh cantaloupe and the grilled peaches with a dab of mascarpone cheese on top!

I highly recommend this for a quick and yummy summer meal!

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