We recently visited our dear friends, Donna and Peter, and aside from looking forward to spending some quality time with one of my oldest and bestest friends (Donna and I grew up at our town pool together), I knew that they would be serving something super delicious.
Peter is a creative and meticulous home cook, and there is always at least one dish that I hope to replicate when I leave their home. At our last visit, THAT dish was thin-sliced brussel sprouts that were sautéed in rendered duck fat and then finished off in the oven. I still dream about the divinity of those sprouts and have yet to replicate them in their salty goodness. We don’t make duck too often (ever) in casa mom a la mode.
This recent visit surprised us with some refreshingly effervescent Lambrusco, followed by Make Your Own Grilled Individual Pizzas. I immediately grabbed my iPhone camera because I was intrigued by Peter’s approach to grilled pizza.
I’ve made grilled pizza on my own before.
It’s a bit of a bear to handle pizza dough, period. And then getting it stretched to a consistency that will allow for it to be properly grilled and still looking good is something I still haven’t mastered. But I think I will be trying out Peter’s technique, as it seems to be fairly easy and foolproof. Follow the photos below:
The keys to grilled pizza: olive oil, pastry brush, the right spatula, and a half-moon shape dough
Brush your dough with olive oil and place oiled side down first. Pre-grilling the dough is the secret to perfect grilled pizza.
Use your spatula to flip the dough and grill other side for just few minutes. You’re then ready for toppings!
Let guests make their own pizzas — toppings can range from traditional (sauce, mozzarella, pepperoni) to sophisticated (fresh tomato, ricotta, truffle oil).
Return topped pizzas to grill and cook until cheeses melt and toppings are warmed throughout.
The finished product: I topped mine with sautéed mushrooms, fresh ricotta, fresh tomato and soppressata (Italian dry salami)
This technique can easily be used for family supper or a kid’s birthday party. I can tell you it made for a great entertaining idea — who doesn’t love to “Make Your Own” anything and stand around the kitchen or grill, glass of Lambrusco in hand, and chat with your hosts?!
Have any other grilled pizza tips of your own? Is your approach a bit different from Peter’s? What are your favorite toppings??Please share in the comments below…
oxox
-mom a la mode
{I was not compensated in any way for this post. All opinions expressed here are solely mine.}
Oh wow!!! That looks incredible!! I love fresh mozz tomatoes and basil 🙂
You can’t go wrong with that combo! And a nice finishing drizzle of good EVOO 🙂
How timely! Alex & I are going to make grilled pizzas (for the first time) this weekend.
I was told that the secret to getting the dough just right is to roll out the dough onto a piece of parchment paper, on top of a piece of foil. You’re supposed to put the foil side directly on the grill until the pizza dough starts cooking and then you remove the parchment paper&foil to crisp it up. Not too sure if it works yet, but I will report back!
Perfect timing! Definitely report back and let us know if that grilled pizza tactic works.
Maybe we should have a grilled pizza cook-off here on the blog?!?!
Have fun and enjoy!! ox
Pepperoni, fresh mozz, and tomato sauce are my favorite toppings!
You like meatball, too, no? ox