My mouth has been watering for a week for this grilled pizza. My plan was to make these last weekend, but then we got hit with cold, rainy, damp weather, so I nixed the idea.
But this weekend it’s beautiful, hot, sunny and gorgeous out. The perfect time to grill up some pizzas.
Our favorite pizza place serves what they call a “Bruschetta Pie”. No sauce, but lots of Roma tomatoes, fresh basil, fresh garlic, fresh mozzarella, and oil and vinegar. It’s delicious. We order it every few weeks.
As you all may know by now, I’m not a dough person. I can’t get the hang of it and keep promising myself someday I’m going to become one of those people who just has magical fingers that works dough – any kind of dough – beautifully.
Until I get there, I buy my pizza dough. Our store had fresh pizza dough on sale last week for $1 for a fresh made pound. I picked up a few, and after realizing last weekend was a no go on the grilling decided instead to throw them in the freezer for another time. This was that time.
First things first, either make your own dough or pick up some freshly made dough. Pizza places will sometimes sell you theirs, but there are many grocery stores that make their own now as well. I don’t recommend the canned stuff. It’s just not natural.
Let that dough rise and do its thing.
Get your grill nice and hot, and before you heat it, either spray it with some grilling spray (I used Pam for Grilling), or brush it with some olive oil.
While the grill is heating, slice up the tomatoes, basil, chopped garlic, and throw it all in a bowl. Drizzle with some olive oil, salt, pepper, and balsamic vinegar. You can add any other spices you want. Some italian blend seasoning would be great as well, along with some grated parmesan.
Work your dough out into the shape you prefer. I made two pizzas out of the 1 pound ball I purchased, sliced it in half and stretched it out. I’m not particular about the shape, and in fact, I kind of like it to be a little out of shape.
Once the grill is nice and hot (mine was at around 375) I placed the dough down. Let it grill on one side before you add your toppings and get it nice, brown and crispy.
Now, on the side you just grilled it on, top it with your tomatoes, basil, garlic and the sliced mozzarella. Sprinkle a little of the balsamic vinegar over the top and close the top of the grill.
Check it every few minutes, and make sure to peek underneath to make sure it’s not browning too much. If you have hot spots on your grill, you may need to move the dough around to make sure it grills evenly.
Once it’s nice and crisp on the bottom, shut off the grill, close the top and let it sit for a few minutes for the cheese to really melt. Take off the grill, cut that puppy up and gobble it down!
I won’t embarrass myself and tell you how many pieces I ate. I’ll just tell you it was D.E.L.I.C.I.O.U.S
- 1 lb. Pizza Dough (freshly made or store bought)
- 2 Large Roma Tomatoes, Sliced
- 10 Basil Leaves, Sliced
- 1-2 Cloves Garlic, Chopped
- 8 0z. Ball Fresh Mozzarella
- Salt & Pepper to taste
- 2 tbsp. Olive Oil (I used light tasting)
- 1 tbsp. Balsamic Vinegar
- 1/2 tsp. Dried Italian Seasoning (optional)
Begin by either spraying your grill with a non-stick grill spray, or brush it with some olive oil.
Turn on the grill and get it heated to around 375/400 degrees.
While the grill is heating, add your sliced tomatoes, basil, olive oil, vinegar, salt, pepper, garlic and spices to a large bowl, mix it well, and set to the side.
Take your dough and cut it in half. Work each half into the desired shape and thickness you prefer.
Position both pieces of dough on the grill and allow to get crispy and brown on one side. Move the dough around if necessary if you have hot spots on your grill so it will brown evenly without burning.
Once the dough is done on one side, flip it over and lay out your tomato mixture, place the slice mozzarella on the top and drizzle with a little of the oil and vinegar left in the bowl.
Grill until crispy. Once done, turn off the grill, and close the top. Allow the pizzas to sit for a few minutes in the warm grill to get the cheese nice and melted.
Remove, slice and serve immediately.