Grilled Pizza
61
- Prep Time10 min
- Total Time20 min
- Makes4 servings
Transform your barbecue into a backyard pizza oven. (It's the easiest, fastest most fun way to have pizza, we promise.)
Ingredients
750 g fresh pizza dough, cut into 4 portions
olive oil
3 - 4 ripe tomatoes, very thinly sliced
340-g ball mozzarella, very thinly sliced
125 g prosciutto
1/2 cup pitted sun-dried black olives
fresh basil
hot red chili flakes
Instructions
PREHEAT grill to high. Roll out each piece of dough into a rough circle. Have all the toppings next to the grill. Place dough, 2 portions at a time, directly onto grill grates. Close lid. Cook until grill marks form on bottom of dough, 1 to 2 min. Flip dough. Reduce heat to low. Immediately brush with olive oil, then layer with tomatoes and mozzarella. Close lid and cook until cheese melts, 3 to 7 min. Remove from grill and layer with prosciutto, olives, basil and chili flakes. Repeat with remaining dough portions, increasing grill heat to high before starting the second batch.
Read former Chatelaine editor-in-chief Carley Fortune's ode to this pizza recipe:
Pizza is tricky business. I've tried making my own dough and sauce, topping it with expensive ingredients and experimenting with oven temperatures, but no matter what I do, I'm never happy. So when Chatelaine published this grilled pizza recipe, I was skeptical. And I was wrong. In under 30 minutes, I was devouring not only the best pizza I'd ever cooked, but one of the best pizzas I'd ever eaten. It's now one of my favourite recipes. Here's why:
1. You don't need to turn on the oven. It's the summer and it's hot. A barbecue is your best friend. (A cold lagerita is a close second.)
2. There are few ingredients. The toppings are simple, bright and fresh: tomatoes, cheese, olives and prosciutto. There's no sauce involved here—just some olive oil. Forget making your own dough; buy it from the store. Just one ball makes four pizzas and the barbecue will give it a Neapolitan-style char. If I'm cooking just for my husband and myself, I use half a ball of dough and stick the other half in the freezer.
3. It takes no time at all. Instead of grating cheese, you slice mozzarella, which saves loads of time (and your knuckles). The pizza itself cooks in under 10 minutes. Most of the ingredients go on at the very end—only the tomato and cheese get cooked.
4. It's an impress-your-guests kind of dish. There's a moment when you start grilling the dough and it puffs up like a balloon that draws gets serious oohs and aahs from your friends. So I make sure everyone's outside, with an unobstructed sightline of the barbecue, when I'm grilling. The end result looks just like the magazine photo. Here's mine:
Guys, I just grilled pizza! @chatelainemag recipe, natch.
A photo posted by Carley Fortune (@carleyfortune) on
The best part: Because this pizza is so easy to make and tastes restaurant-quality, you'll seem like the world's most relaxed and skilled host.
Get more of our best pizza recipes.
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