Tuesday, August 3, 2010

Grilled pizza!

One of my goals every summer is to turn on my oven as little as possible. It heats up the house, which is the last thing I want in the middle of a Colorado summer. As a result, I spend as much of my summer as I can putting things on the grill. I'd heard about grilled pizza, so I figured, why not?

The recipes I found all involved making the crust from scratch, which normally I'd be all over, but by the time I decided I wanted to grill my pizza, I was way too hungry to wait. I decided instead to use a pre-made crust from Rustic Crust. It's a healthy, tasty crust, and it isn't all that pricey; a definite good thing. After that, it's pretty easy: first, start up the grill. While the grill is warming up, prepare your pizza. I started out with pizza sauce from Eden Foods. I like Eden Foods particularly since their cans are BP-A free (the only company with BP-A free cans).

After that came pepperoni from Applegate Farms, cheese from Organic Valley, onion from my local farmers' market, and some fresh pineapple. At this point, the grill was ready.

One thing to definitely keep in mind when you put the pizza on the grill is to not put it directly over the heat source. If you have a gas grill, turn off one burner and put the pizza over that burner. If you're using a charcoal grill, move the charcoal off to the side. You definitely don't want to burn the crust...burned pizza crust just sucks. Once the grill is ready, just put the pizza on the grill, close the cover, and let it cook for about 8-10 minutes, just long enough to melt the cheese and heat up the toppings.

The pizza itself ends up with a nice, crispy bottom and a smoky flavor you just can't get from popping it in the oven. It's quick, easy, and a recipe I plan to repeat.

1 comment:

  1. If you have a pizza stone, you can put it on the grill while the grill is heating. By the time you're ready to grill the stone is piping hot as well. Poor man's brick oven pizza.