Grilled Pizza

Grilled Pizza
Staff Writer
Susan Spungen

Making grilled pizza is a bit of a participatory event, and is best done when guests are outside, milling near the grill. Guests can get involved in customizing their pizzas or requesting combinations. Use whatever toppings you like in addition to the tomatoes.

2
Servings
550
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound frozen pizza dough, thawed
  • 1 tomato, sliced
  • Fresh mozzarella
  • Olive oil, to drizzle
  • Salt, to sprinkle

Directions

Build a fire in a grill and let it burn until the coals are glowing and beginning to cool down. Bank the coals on 1 side of the grill to create a hot side and a cooler side.

Divide a 1-pound piece of thawed frozen pizza dough into 2 pieces. Roll each piece out on a floured surface. Place 1 piece of dough on the hot side of the grill for 1 to 2 minutes, just to toast it slightly. Flip the dough and move it to the cooler side of the grill.

Place the other piece of dough on the hot spot, and grill for 1 to 2 minutes. Use tongs to pull both pieces to the cooler side of the grill. Flip the dough over and dress it with sliced tomatoes, fresh mozzarella, a drizzle of olive oil, and a sprinkle of salt.

Cover the grill and cook the pizza until the cheese melts, about 5 minutes. Top with torn basil leaves. Repeat with the second piece of dough.

Nutritional Facts

Total Fat
20g
29%
Sugar
11g
12%
Saturated Fat
9g
38%
Cholesterol
41mg
14%
Carbohydrate, by difference
61g
47%
Protein
31g
67%
Vitamin B-12
5µg
100%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
414mg
41%
Fiber, total dietary
6g
24%
Iron, Fe
6mg
33%
Magnesium, Mg
86mg
27%
Niacin
7mg
50%
Phosphorus, P
612mg
87%
Sodium, Na
906mg
60%
Thiamin
1mg
91%
Water
109g
4%
Zinc, Zn
4mg
50%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.