Dean makes pizza on the grill

Dean Richards shares recipes for pizza on the grill. (printable recipe below) And for more recipes from Dean can be found here.

Grilled pizza crusts

For all of the pizzas, start with the crusts.

Either make or buy the dough (recipe) and spread it out on a floured board.

You can also buy a pre-made crust (like Boboli Thin Crust.)

Using the indirect method on your grill (no fire underneath; only on the sides), spray one side of the crust with olive oil spray.

Bake one side of the crust with medium heat until lightly browned. Remove from the grill. If using dough, do the same on the uncooked side of the crust.

Spray uncooked side of the crust and flip it over.

Now you’re ready to add the toppings to the already BAKED side of the crust before it’ll go back on the grill to melt together with the ingredients.

Pepperoni -Margherita pizza

INGREDIENTS:

• pizza crust

• ½ cup pizza or 4-cheese pasta sauce

• 8oz. grated mozzarella 1

• 8oz. sliced mozzarella

• 1 large heirloom or beefsteak tomato, thinly sliced.

• 1 cup pepperoni pieces

• 10 basil leaves, chopped right before serving.

• Pinch red pepper flakes

• Extra virgin olive oil.

DIRECTIONS:

1. Lightly spread the sauce onto the baked side of the crust

2. Spread the thinly sliced mozzarella, pepperoni and tomatoes throughout.

3. Sprinkle shredded mozzarella on top of it all.

4. Bake until melted (about 7-10 minutes)

5. Remove from the grill and sprinkle basil leaves and (optional) pinch of red pepper flakes.

More recipes from Dean here!

BBQ chicken, caramelized onion, roasted corn pizza

INGREDIENTS:

• pizza crust

• 1/2 cup shredded mozzarella cheese

• 2 sweet onions, chopped,  then caramelized. 

• 1 cup roasted chicken, chopped

• 1 cup, roasted corn on the cob (cut from the cob) or frozen fire-roasted corn

• 1 bottle of your favorite BBQ sauce. (I love Famous Dave’s Sweet and Zesty but if you’re ambitious, make your own.)

• Olive oil, for sautéing onions.

DIRECTIONS:

1. Caramelize the onions. Dice the onion and slowly sauté in a pan with olive oil.

2. Cook until they’re brown and soft (about 8-10 minutes.) Remove from heat, set aside.

3. Dice the already roasted chicken.   Add BBQ sauce to coat.  Set aside.

4. On the baked side of the crust, spread a thin layer of BBQ sauce.

5. Spread the onion mixture,   then the chicken.

6. Sprinkle shredded mozzarella.

7. Sprinkle with roasted corn.

8. Bake on the grill (indirect method) until melted (7-10 minutes.)

Italian beef pizza 

INGREDIENTS:  

• Pizza Crust

• 16oz.  Canned Crushed Tomatoes w basil, garlic, onion

• 2 ½ cups Shredded Mozzarella Cheese

• 2 cups Italian Beef w au jus   (it’s easiest to buy it frozen, already mixed)

• 1 jar,  hot or mild giardiniera.

• 1 roasted green pepper cut in strips.

DIRECTIONS:  

1. Spread a thin layer of crushed tomatoes on the pizza crust.   Leave about an inch border on the edge.

2. Spread a thin layer of shredded mozzarella cheese

3. Spread a layer of the shredded Italian Beef.

4. Add a little more cheese on top.

5. Grill over an indirect heat until cheese is melted and the crust is crisp.

6. Occasionally baste the topping with the au jus so the beef doesn’t dry out.

7. When done, sprinkle the giardiniera and/or the roasted green pepper strips over the topping.

Sweet chili Thai shrimp pizza

INGREDIENTS: 

• pizza crust

• 1 lb. medium raw shrimp  –  deveined, shell and tail off

• 12 ounces artichoke hearts (rough chopped)

• 4 green onions (rough chopped)

• 1 medium sweet red pepper, sautéed  (bite sized strips)

• 8 ounces fresh mushrooms, sauteed

• 1 tablespoon olive oil

• 1 cup sweet chili sauce

• 1 tablespoon fresh lemon juice

• ½ cup chopped peanuts

• 2 cups parmesan cheese (fresh grated )

• 1 cup shredded mozzarella cheese

• 1 teaspoon celery salt

• 1 fresh cracked pepper

• 2 tablespoons sesame seeds

• 1 tablespoon paprika (optional)

• Chopped cilantro (Garnish)

DIRECTIONS: 

1. Prep all your veggies.  Cut the pieces to be reasonably bite sized. 

2. Peel, devein and remove tails from the shrimp.  Grill or sauté the shrimp.

3. Chop into bite sized pieces.

4. Squeeze lemon or lime juice on top.   Set aside.

5. Combine the cooked shrimp, green onion, artichoke hearts, red peppers and mushroom.  Set aside.

6. Combine the chili sauce, lemon juice, celery salt, pepper and paprika. Set aside.

7. On the baked side of the crust,   layer the sauce mixture.

8. On top of that,  layer the shrimp mixture.

9. Sprinkle mozzarella and the grated parmesan cheese. 

10. Bake (indirect) for 7-8 minutes until cheese melts.

11. (optional)   Sprinkle with peanuts,  sesame seeds and/or cilantro.

Pesto pizza with fresh tomatoes and mozzarella 

INGREDIENTS: 

• pizza crust

• ½ cup good quality store-bought or homemade pesto, divided

• 8 ounces whole milk mozzarella cheese (not Buffalo mozzarella), thinly sliced or grated

• 2 vine-ripened tomatoes

• ¼ cup grated Parmigiano-Reggiano

• ¼ teaspoon salt

• Freshly ground black pepper

• ¼ cup gently packed fresh basil leaves, torn

DIRECTIONS:  

1. Spread ⅓ cup of the pesto evenly over the pizza crusts. (2½ tablespoons each, leaving a 1-inch border.)

2. Top the pizzas with a light layer of mozzarella cheese…followed by the tomato slices… and then,   Parmigiano-Reggiano.

3. Season each pizza with an ⅛-teaspoon salt and a few grinds fresh black pepper.

4. Bake (indirect) for 7-8 minutes.

5. Drizzle remaining pesto over the pizzas and sprinkle with the fresh basil.

6. Cut into slices and serve immediately.

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