How to Make Grilled Pizza On a Charcoal Grill
Ingredients:
- 16-ounce pizza dough – store bought or make your own
- Pizza Sauce – Store-bought or homemade
- Meats: bacon (pre-cooked), soppressata sausage, pepperonis (pre-cooked)
- Vegetables: red bell pepper (charred and sliced), black olives (sliced), onions (sliced thin), tomato (sliced thin), mushrooms (sliced), pickled jalapenos (sliced),
- Cheeses: Parmesan (freshly grated), mozzarella cheese (shredded or sliced), ricotta, feta, Mexican cheese blend
- Garnish: red chili flakes, oregano, dried, fresh basil
PREPARE THE PIZZA DOUGH:
Allow refrigerated dough to come up to room temperature, or if using a recipe to make the dough and have it ready for the grill. Turn the dough out onto a floured surface and divide into pieces if needed. Roll each piece into a ball. Use a rolling pin to roll out each ball into an irregular oval, dusting with flour as needed.
PREPARE THE SAUCE:
Make the sauce and allow it to simmer a bit on the stove or warm jarred sauce.
PREPARE THE GRILLED PIZZA TOPPINGS:
Pre-cook any meats.
Have the red bell pepper ready to go onto the grill. Chop and slice the veggies and have them close by and ready to go with the pizza dough.
There are all kinds of pizza stones, and wonderful attachments to adorn the grill with for cooking pizza. I’m sure they all work great, but our dream is to have a big authentic wood-fire oven, on a brand-spanking new patio, in our wee-backyard, but until Rome is built we will settle for making pizzas on our charcoal grill.
Ingredients:
- 16-ounce pizza dough – store bought or make your own
- Pizza Sauce – Store-bought or homemade
- Meats: bacon (pre-cooked), soppressata sausage, pepperonis (pre-cooked)
- Vegetables: red bell pepper (charred and sliced), black olives (sliced), onions (sliced thin), tomato (sliced thin), mushrooms (sliced), pickled jalapenos (sliced),
- Cheeses: Parmesan (freshly grated), mozzarella cheese (shredded or sliced), ricotta, feta, Mexican cheese blend
- Garnish: red chili flakes, oregano, dried, fresh basil
PREPARE THE PIZZA DOUGH:
Allow refrigerated dough to come up to room temperature, or if using a recipe to make the dough and have it ready for the grill. Turn the dough out onto a floured surface and divide into pieces if needed. Roll each piece into a ball. Use a rolling pin to roll out each ball into an irregular oval, dusting with flour as needed.
PREPARE THE SAUCE:
Make the sauce and allow it to simmer a bit on the stove or warm jarred sauce.
PREPARE THE GRILLED PIZZA TOPPINGS:
Pre-cook any meats.
Have the red bell pepper ready to go onto the grill. Chop and slice the veggies and have them close by and ready to go with the pizza dough.
FIRE UP THE GRILL:
Light the charcoal chimney and let it get hot. When the coals are hot dump them into the grill. Using long tongs, move all of the coals to cover only half of the grill. Doing this will give you a direct and indirect heat source. Preheat the grill on medium heat, about 350 to 400 degrees F for about 10 to 15 minutes.
FIRE ROAST THE PEPPERS:
While the grill is preheating, is the ideal time to roast any vegetables that you want to put on your pizza.
Place the bell pepper over direct heat and cook until charred and blistered, about 15 minutes.
After the pepper is charred, place it into a bowl and cover with plastic wrap for about 5 minutes, then slice and dice.
GRILL THE CRUST:
Ingredients:
- 16-ounce pizza dough – store bought or make your own
- Pizza Sauce – Store-bought or homemade
- Meats: bacon (pre-cooked), soppressata sausage, pepperonis (pre-cooked)
- Vegetables: red bell pepper (charred and sliced), black olives (sliced), onions (sliced thin), tomato (sliced thin), mushrooms (sliced), pickled jalapenos (sliced),
- Cheeses: Parmesan (freshly grated), mozzarella cheese (shredded or sliced), ricotta, feta, Mexican cheese blend
- Garnish: red chili flakes, oregano, dried, fresh basil
PREPARE THE PIZZA DOUGH:
Allow refrigerated dough to come up to room temperature, or if using a recipe to make the dough and have it ready for the grill. Turn the dough out onto a floured surface and divide into pieces if needed. Roll each piece into a ball. Use a rolling pin to roll out each ball into an irregular oval, dusting with flour as needed.
PREPARE THE SAUCE:
Make the sauce and allow it to simmer a bit on the stove or warm jarred sauce.
PREPARE THE GRILLED PIZZA TOPPINGS:
Pre-cook any meats.
Have the red bell pepper ready to go onto the grill. Chop and slice the veggies and have them close by and ready to go with the pizza dough.
FIRE UP THE GRILL:
Light the charcoal chimney and let it get hot. When the coals are hot dump them into the grill. Using long tongs, move all of the coals to cover only half of the grill. Doing this will give you a direct and indirect heat source. Preheat the grill on medium heat, about 350 to 400 degrees F for about 10 to 15 minutes.
FIRE ROAST THE PEPPERS:
While the grill is preheating, is the ideal time to roast any vegetables that you want to put on your pizza.
Place the bell pepper over direct heat and cook until charred and blistered, about 15 minutes.
After the pepper is charred, place it into a bowl and cover with plastic wrap for about 5 minutes, then slice and dice.
GRILL THE CRUST:
Oil the grill with a rolled-up towel and tongs, then carefully add the dough to the side of the grill with direct heat.
Grill until the top is bubbly and the bottom is marked; about 2 minutes.
Flip with tongs and grill until just marked on the other side.
Remove from the grill and transfer to a baking sheet; repeat with any remaining dough you may have.
Without a pizza peel, you never know what shape the dough will take, but it won’t matter you’ll forget all about shape when you taste it!
ADD THE GRILLED PIZZA TOPPINGS:
Working on the baking sheets or platters, top the crusts with sauce, meats, veggies, and cheeses.
Have fun creating unique grilled pizzas, like this one with half Mexican cheese, jalapenos, scallions, and bacon while the other half left off the green onions and added pepperonis.
FINISH THE PIZZAS:
Return the pizzas to the indirect heat side of the grill. Cover the grill and cook until the cheese melts, 2 to 3 minutes. Remove from the grill and serve in about 3 minutes.
Note: When grilling pizza, it is very important to have all the prep work done beforehand. It is next to impossible to prep everything at the same time you light the grill.
