When I grill pizza, I prefer to skip the sauce and simply drizzle olive oil or pesto. This is a chance for cheese to be the main topping, so try something flavorful. A soft cheese like robiola adds great flavor, but so would Brie or Camembert. Harder cheeses are delicious too - try whatever catches your eye at the cheese shop!
Vegetables can also be added, just saute or grill ahead of time, or add salami or prosciutto.
Cook Time: 10 minutes
Total Time: 10 minutes
Yield: One medium pizza, feeding 2-3
Ingredients:
- 1/2 - 1 pound pizza dough (1 small ball)
- 1/3 cup olive oil
- 1/4 cup fresh minced herb (try rosemary, basil or oregano)
- 1/2 teaspoon sea salt
- 1/4 pound robiola cheese, or more to taste (or use any cheese you prefer)
Preparation:
Roll the pizza dough out to about 1/2-inch thickness. Brush one side with half of the olive oil and sprinkle with half of the herbs and salt.
Heat grill to medium.
Set dough oiled side down directly on grill grate, stretching it out with your hands so the thickness is fairly even. Try to avoid any high flames, or the dough will burn. Even heat is best.
While the first side grills for 3-4 minutes, brush the exposed side with the remaining olive oil and sprinkle with herbs and sea salt. Flip the pizza and grill 3-6 mintues more, until dough is nicely browned and cooked through. Add toppings to the side that is already grilled. Harder cheeses and other toppings can be added immediately. If using a cheese as soft as robiola, add the cheese only about 30 seconds before taking the pizza off the grill.
