Summertime Is for Grilled Pizza

Yahoo Food
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Got a free night? Try something new! Instead of ordering out your pizza, how about you take a stab at grilling it! We are bringing you some of our favorite recipes — get grilling!

Grilled Pizza with Fontina and Arugula (above)

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 pounds store-bought pizza dough (thawed if frozen)
1 pound fontina cheese, thinly sliced or grated
Sea salt and freshly ground pepper
½ cup baby arugula

1. Preheat grill to medium. Brush a rimmed baking sheet with 1 tablespoon oil. Using your hands, stretch dough into a 10-by-12-inch rectangle on baking sheet. Lightly brush top of dough with remaining tablespoon oil. Fold in half.

2. Gently transfer dough to grill, and unfold to lay flat. Cover, and grill until underside is golden brown, 3 to 4 minutes. Using a pizza peel or wide spatula, flip crust. Top with cheese. Cover, and grill until bottom of pizza is golden brown and cheese melts, 3 to 4 minutes more.

3. Transfer to a cutting board. Season with salt and pepper. Top with arugula, and drizzle with oil. Cut into squares.

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Grilled Asparagus and Ricotta Pizza
Tender grilled asparagus and soft ricotta cheese top this grilled pizza. No grill? no problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven.

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Have you ever made pizza on your grill? You should try it! It’s so easy, and the grill gives the crust such a unique smoky, charred flavor. It’s about as close as you can come to re-creating that brick-oven pizza taste at home. 

Grilled Pizza with Cheesy Corn, Fresh Tomatoes, and Basil

15 ounces store-bought pizza dough
1 1/3 cups corn kernels (from 2 ears)
½ ounce Parmesan cheese, grated (¼ cup)
¾ teaspoon minced garlic (from 1 medium garlic clove)
4 tablespoons extra-virgin olive oil, divided
Coarse salt
2 small tomatoes (5 to 6 ounces total), thinly sliced (7 to 9 slices)
4 to 6 ounces mozzarella, thinly sliced
½ cup fresh basil leaves

1. Let dough sit at room temperature (in package) 4 hours.

2. Puree corn, Parmesan, garlic, 2 tablespoons oil, and ½ teaspoon salt in a food processor until smooth with small chunks.

3. Spread remaining oil on a baking sheet or pizza pan. Place dough on pan, and stretch to an even thickness, turning to coat both sides with oil. Let rest 1 hour, then restretch.

4. Preheat grill to medium. Season dough with salt, and transfer to grill, making sure to keep dough flat and even. Cover grill, and cook until dough is just charred on bottom, 5 to 6 minutes, checking frequently.

5. Flip dough. Spread corn mixture on dough, and top with tomato slices. Season with salt, and top with mozzarella. Cover grill, and cook until toppings are warmed through and mozzarella has melted, 5 to 6 minutes. Top with basil, and serve.

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Learn How To Prep Your Dough For Perfect Grilled Pizza

  • Allow the dough to come to room temperature before you begin so that it will be pliable enough to work with.

  • When forming the ovals, work on a lightly floured surface, and alternate between rolling the dough with a pin and stretching it with your hands. If it tears, pinch dough together to patch.

  • Be sure to grill the first side of dough until crisp before adding toppings; press lightly with a spatula to deflate any air bubbles.

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