Chris Hurley & Jennifer Costello
With the summer months flying by, we’re constantly thinking about the grill and what else we can cook on it. And that’s how we arrived at grilled pizza. There’s really nothing better, because grilled pizza epitomizes pretty much everything we love about grilling.
Like that smoky, charred flavor a grill gives to foods. That flavor is all the more appreciated when applied to a pizza’s crust, and it helps you obtain that authentic, wood-fired pizza flavor you think you can only get at restaurants. Or the fact that a grill keeps us out of our hot kitchens and allows us to cook outside. No one likes to make a pizza in a hot oven during the summer, and a grill makes it possible for you to avoid cranking it up to 450 degrees. Last but not least — it’s easy. Just like how you can throw a burger on the grill and have it ready in minutes, a pizza on the grill is just as simple and fast, so what’s not to love about that?
In case you’re one of those people who shy away from making pizza on the grill (doesn’t the dough fall through the grates!?), we’re here to help you gain some confidence. We've consulted the experts in the industry, including Clori Rose-Geiger from Mia's Pizza and Eats in Cumming, Georgia, and Scott Thomas, the 'Original Grillin' Fool.' Grilling pizza on the grill is easy, and with all of the options for sauces, cheeses, and toppings, it’ll soon become one of your favorite grilling activities that you’ll keep coming back to.
And we've got recipes to share, too, from professionals in the industry who have mastered the art of grilling pizzas, and how to top them. There's a classic margherita pie from chefs Chris Hurley and Jennifer Costello at Bonneville in Austin, Texas, and a savory fennel and sausage pizza from chef Elizabeth Falkner of New York City's Corvo Bianco. We have some recipes from Thomas, too, like a pulled pork grilled pizza and smoked salmon pizza. These recipes will help you get the hang of grilled pizzas, and you'll be inspired to whip up your own delicious creations.
So, yet again, fire up that grill and get ready to make some grilled pizza.
Anne Dolce is the Cook editor at The Daily Meal. Follow her on Twitter @anniecdolce