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NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
No grill? Try the Weber! You'll have sufficient heat to make several make several pizzas in 30 to 40 minutes.
CHARCOAL Use a chimney starter; lighter fluid tastes lousy. When the coals are hot, toss on a handful of presoaked wood chips (apple or cherry) and wait until the chips start smoking.
GAS/ELECTRIC Ratchet the heat to 500°F, and then lower to medium or medium low. The grates will be hot enough to cook your crust.
Fire the crust Transfer the crust onto the grill using a well-floured pizza board
Grill the crust uncovered for 20 seconds, or until the dough is slightly charred and rigid. Rotate it 90 degrees and cook for another 20 seconds. Now flip the crust; cook it for another 30 seconds. Remove it from the grill.
Fire the toppings With the crosshatched side up, top your pizza. Return it to the heat and cover the grill. Cook the pie for 2 to 5 minutes, or until the cheese melts, the ingredients cook through, and the bottom is well charred.
Remove the pizza and finish it with a drizzle of olive oil and a generous shake of Parmesan or pecorino Romano. Cut into quarters and serve.
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