This week we attempted something we've been wanting to try for a while now; grilled pizza! Sounds slightly bizarre, I know. If you're anything like me, you are thinking, "However does the raw pizza dough not go through the grate of the grill?!" Answer: it must be sheer magic of deliciousness.Here's what we did:
We formed the dough (we tried three different types of dough, but Pillsbury in the roll from the refrigerated section was probably my favorite) into personal-sized crusts. Plop it in on a pretty hot grill for a couple of minutes. You can tell from the pictures that we didn't worry at all about how our crusts looked...we were going for the rustic look. Make sure to watch it, because I definitely burned a couple of pizzas.
After a couple of minutes, we flipped the crust over and added our toppings of choice. We had all of the usual suspects, plus some chicken, onions, and peppers that we had just grilled.
Now it was time to close the grill so the toppings could get all hot and melty while the other side of the crust was grilling.
During the cooking process, it was mentioned how much more work this was than just ordering a pizza from the hut. But after trying our grilled pizzas, there was really no comparing them with a greasy, lame-toppinged delivery pizza.
I can't wait to do this again!
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