We will demonstrate this recipe during the Virtual Tasting on Facebook Live on 7/24 at 6pm. We use a charcoal grill, but you can also use a gas grill. Grilled pizza has an amazingly–textured crust that is crispy on the bottom and slightly doughy on top. It also has a subtle smoky flavor that pairs beautifully with Dry Rosé.
•One ball of pizza dough(homemade or store bought)
•Sauce (recommended: red tomato sauce or green pesto sauce)
•Cheese (recommended: shredded mozzarella, cubed feta, shaved parmesan)
•Pre–cooked veggies (recommended: caramelized onions, sliced zucchini, sliced mushrooms)
•Pre–cooked meats (recommended: salami, shredded ham, pepperoni)
•Raw veggies/herbs(sliced green onion, shredded basil, cilantro, diced fresh tomato)
1.Bring dough to cool room temperature so it is easier to handle.
2.Preheat a charcoal grill with the grate inplace(so that the grate is also pre–heated). Wait for coals to turn orange (no flames).
3.Divide the dough into two equal parts. On a floured surface, stretch the dough by pushing it with the heel and outside edge of your palm. Don’t pull it. Stop when it is formed into a 6”circle or rectangle.Brush the top of the dough with olive oil. Put stretched dough on a well–floured cutting board or the back of a cookie sheet until ready to use.
4.Assemble all the pizza toppings on a table near your grill so they are ready to use. The cooking process is very quick, so everything needs to be ready before you begin cooking. Less is more, so try to limit each pizza to 3–4 toppings (including the sauce and cheese).
5.Once grill is ready, put one crust oil–side–up onto the grate (slide it from the cutting board or cooking sheet onto the grill). Put the cover on the grill and cook for 2 minutes.*
6.Using tongs and a spatula, flip the dough so the oiled side is down. Quickly add desired toppings (sauce, veggies and/or meat, then cheese) to the pizza. Since the crust will be thin and light, use minimal amounts of each topping. Replace the grill cover and cook for 3 minutes or until dough is cooked and cheese is melted.*
7.Remove pizza from the grill using tongs and a spatula. If using, sprinkle raw veggies and herbs on top after cooking.
8.Wait about 5 minutes before slicing into wedges or rectangles.
*Monitor the grill constantly. If the grill flames, cut the air off to the grill and/or move the crust away from the flames so the pizza doesn’t burn.