What's a good recipe for cooking pizza on the grill?

Question

I'd like to make it from scratch. Also if anybody has any recipes for cooking pizza on a griddle that would be great.

Answer 1

Grilled Pizza:

1 hour 30 min prep
4 servings

2 red bell peppers, seeded and cut into thick slices
1 (7 1/3 ounce) jar sliced mushrooms
extra-virgin olive oil
kosher salt
1 large yellow onion, cut into thick rounds
1 lb raw pizza dough, room temperature
2 garlic cloves, minced
2 cups pasta sauce
4 cups of mixed grated mozzarella cheese or parmesan cheese

1. heat your grill to medium-high.
2. put red peppers, mushrooms with juice in a zip lock bag or big bowl add 6 tablespoons of olive oil and salt to your wishes.mix evenly or shake zip lock bag.Use tongs place the vegetables on the grill.now you can add the onion slices brush onion with olive oil. cook only to veggies are soft take off grill and sset to the side.
3. Split the dough into 4 pieces. roll dough on a floured surface brush with olive oil.
4. Place pizza dough on the grill, oiled side down.Leave the grill open. check crust in about 2-3 minutes. top should still be a little doughy.Take off grill turn crust over and spread olive oil on both sides and garlic over cooked side facing up .Spread pasta sauce over and place vegetables and cover with cheese.Return to grill and close. Let cheese melt evenly and turn brown in spots. remove cool a bit and eat.

Answer 2

Grilled Pizza Margherita

6 ounces Pizza Dough, recipe follows
1/4 cup virgin olive oil, for brushing and drizzling
1/2 teaspoon minced fresh garlic
1/2 cup loosely packed shredded fontina
2 tablespoons freshly grated Pecorino Romano
6 tablespoons chopped canned tomatoes, in heavy puree
8 basil leaves

Prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals.

On a large, oiled, inverted baking sheet, spread and flatten the pizza dough with your hands into a 10 to 12-inch free-form circle, 1/8-inch thick. Do not make a lip. You may end up with a rectangle rather than a circle; the shape is unimportant, but do take care to maintain an even thickness.

When the fire is hot (when you can hold your hand over the coals for 3 to 4 seconds at a distance of 5 inches), use your fingertips to lift the dough gently by the 2 corners closest to you, and drape in onto the grill. Catch the loose edge on the grill first and slide the remaining dough into place over the fire. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.

Using tongs, immediately flip the crust over, onto the coolest part of the grill. Quickly brush the grilled surface with olive oil. Scatter the garlic and cheeses over the dough, and spoon dollops of tomato over the cheese. Do not cover the entire surface of the pizza with tomatoes. Finally, drizzle the pizza with 1 to 2 tablespoons of olive oil.

Slide the pizza back toward the hot coals, but not directly over them. Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning. The pizza is done when the top is bubbly and the cheese melted, about 6 to 8 minutes. Serve at once, topped with the basil leaves and additional olive oil, if desired.

Pizza Dough:
1 tablespoon active dry yeast
6 cups high-gluten flour
2 1/2 teaspoons kosher salt
Extra-virgin olive oil

Sprinkle the yeast over 1/2 cup warm (105 to 110 degrees F) water and allow it to dissolve and activate, about 5 minutes.

Combine the flour and salt and mound it onto a cool work surface creating a high walled well in the center. Combine the yeast mixture with 1 1/2 cups of cool water and pour into the well. Slowly begin to mix the water and flour, a little at a time, moving your fingers in short, counter clockwise circles around the border of the water. When the dough is firm enough to hold it's shape, scrape the remaining flour over it and knead until the mass is smooth and shiny, approximately 7 minutes.

Transfer the dough to a bowl that has been brushed with olive oil. Brush the top of the dough with olive oil to prevent a skin from forming, cover the bowl with plastic wrap, and let rise in a warm place away from drafts until doubled in bulk, about 2 hours. Punch down the dough and knead once more. Let the dough rise again for about 40 minutes, punch down again and form dough into 4 balls.

Answer 3

Okay Im going to tell you a quick easy way to make a good thin crust pizza. I use my toaster oven. but Im sure it will work on a griddle to. Take a tortia then put pizza sauce on it with your favorite toppings. It takes no time at all and its like a thin crust pizza. I also make my own sauce but thats another story you can e-mail me for [e-mail]

Answer 4

Here is my recipe.............
1 (.25 ounce) package active dry yeast
1 cup warm water
1 pinch white sugar
2 teaspoons kosher salt
1 tablespoon olive oil
3 1/3 cups all-purpose flour
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1/2 cup olive oil
1 teaspoon minced garlic
1/4 cup tomato sauce
1 cup chopped tomatoes
1/4 cup sliced black olives
1/4 cup roasted red peppers
2 cups shredded mozzarella cheese
4 tablespoons chopped fresh basil
DIRECTIONS
In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.

Answer 5

well, if you have a "pie maker" used for camping. I butter 2 slices of bread, put them in the open pie maker, butter side against metal. I put a tsp of sauce and what ever other "toppings" I want and the cheese, then close the pie maker and stick it in the coals. I watch it and turn it every so often. when it is done, and the cheese is melted, I let it cool and eat it. yummy!

Answer 6

This is a great site, there are a lot of recipes for grilled pizza, hope you like them....and enjoy!!!!!!
http://www.cooks.com/rec/search/0,1-00,grilled_pizza,FF.html

Answer 7

There are some good recipes for this at www.kraftfoods.com

Answer 8

This is from the food network show Boy Meets Grill (Bobby Flay)

Episode: Grillin Pizza
Recipes:
*Grilled Lavash Pizza with Spicy Hummus, Grilled Eggplant, Feta, Red Chile Oil, and Mint
*Grilled Shrimp and Cilantro Pesto Pizza
*Red Chile-White Anchovy Caesar Salad Pizza

Grilled Lavash Pizza with Spicy Hummus, Grilled Eggplant, Feta, Red Chile Oil, and Mint Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Grillin Pizza

1 soft lavash bread
Olive oil
2 small Japanese eggplants, halved
Salt and freshly ground black pepper
Spicy Hummus, recipe follows
12 ounces crumbled feta cheese
Red Chile Oil, recipe follows
Chopped fresh mint, for garnish

Preheat the grill to high. Brush the lavash with oil on both sides. Grill until golden brown on both sides. Brush the eggplant with oil and season with salt and pepper. Grill the eggplant, cut-side down, until golden brown. Turn the eggplant over and grill until just cooked through. Remove from grill and cut into 1/4-inch thick slices.
Spread the hummus over the bread, top with the eggplant, and then the feta. Grill, with the cover down for 2 to 3 minutes, or until cheese is melted. Remove from the grill, drizzle with the red chile oil and sprinkle with mint.


Spicy Hummus:
1 1/2 cups dried chickpeas, cooked until soft
2 cloves garlic, chopped
1/4 cup tahini
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 lemon, juiced
1/2 cup to 3/4 cup olive oil
Salt and freshly ground pepper
3 tablespoons chopped parsley leaves
Put the chickpeas, garlic, and tahini in the work bowl a food processor. Pulse until it becomes paste-like, adding a few tablespoons of water, if needed. Add the cayenne, cumin, and lemon juice, and pulse again until combined. With the motor running, slowly add the olive oil until emulsified. Add the parsley and pulse until just combined. Season with salt and pepper, to taste. Transfer to a small bowl.


Red Chile Oil:
2 ancho chiles, stemmed and chopped
1 New Mexican red chili, stemmed and chopped
1 teaspoon chile de arbol powder
1 cup canola oil
Salt
Place all ingredients in a blender and blend for 5 minutes. Strain into a small bowl.
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Grilled Shrimp and Cilantro Pesto Pizza Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Grillin Pizza

1 (1/4 ounce) package active dry yeast (2 1/4 teaspoons)
3/4 cup warm water (105 to 115 degrees F)
1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging
1 1/2 teaspoons salt
3 teaspoons olive oil, divided, plus more for brushing dough
2 cups grated Monterey Jack cheese
Cilantro Pesto, recipe follows
Grilled Shrimp, recipe follows
Cilantro leaves, for garnish

In a small bowl, whisk together the yeast and 1/4 cup of the warm water. Let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in large bowl with the salt. Add the yeast mixture, the remaining water, and 2 teaspoons oil, and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon oil, add the dough and turn to coat. Cover and put in a warm place until doubled in volume, about 1 to 1 1/2 hours.
Preheat the grill to medium-high. Once the dough has risen, divide it in half, and set aside half for another use or for the Red Chile-White Anchovy Caesar Salad Pizza. Then divide the half into 4 balls. Roll each ball into 8-inch circles. Brush each circle with oil and grill on both sides until golden brown. Add 1/2 cup grated cheese to each pizza and grill until the cheese is just melted. Remove from the grill and spread a few tablespoons of the cilantro pesto over each pizza. Top each pizza with 4 shrimp and sprinkle with cilantro leaves.


Cilantro Pesto:
3/4 cup fresh cilantro leaves
1/4 cup parsley leaves
2 garlic cloves, coarsely chopped
2 tablespoons pine nuts
1/4 cup grated Parmesan
1/2 cup olive oil
Salt and freshly ground black pepper
Put all ingredients in the work bowl of a food processor. Process until smooth. Season with salt and pepper to taste.


Grilled Shrimp:
16 large shrimp, peeled and deveined
Olive oil
Salt and freshly ground black pepper
Preheat the grill to high. In a large bowl, toss the shrimp with enough olive oil to coat, and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through. Remove from grill and keep warm until ready to use.
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Red Chile-White Anchovy Caesar Salad Pizza Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Grillin Pizza





1 (1/4 ounce) package active dry yeast (2 1/4 teaspoons)
3/4 cup warm water (105 to 115 degrees F)
1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging
1 1/2 teaspoons salt, plus more for sprinkling
3 teaspoons olive oil, divided, plus more for brushing dough
1 tablespoon ancho chili powder
White Anchovy Caesar Salad, recipe follows

In a small bowl, whisk together the yeast and 1/4 cup of the warm water. Let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in large bowl with the salt. Add the yeast mixture, the remaining water, and 2 teaspoons oil, and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon oil, add the dough and turn to coat. Cover and put in a warm place until doubled in volume, about 1 to 1 1/2 hours.
Preheat the grill to medium-high. Once the dough has risen, divide it in half, and set aside half for another use or for the Grilled Shrimp and Cilantro Pesto Pizza. Then divide the half into 4 balls. Roll each ball into 8-inch circles. Brush 1 side of each circle with oil and then sprinkle with ancho chile powder and salt. Grill on both sides until golden brown. Make the salad and assemble as directed in the salad recipe.

White Anchovy Caesar Salad:
1 head romaine lettuce, chopped
1 small red onion, peeled, halved and thinly sliced
Spicy Caesar Dressing, recipe follows
12 white anchovies in brine, coarsely chopped
Chopped cilantro leaves, for garnish
Place romaine and onions in a large bowl. Add 1/4 cup of the dressing and toss to coat. Mound the lettuce mixture onto each pizza and top with the anchovies and chopped cilantro. Serve immediately.


Spicy Caesar Dressing:
1 tablespoon prepared mayonnaise
1 tablespoon Dijon mustard
2 teaspoons pureed canned chipotles
Few dashes Worcestershire sauce
Few dashes hot pepper sauce
1 lime, juiced
2 tablespoons red wine vinegar
1 tablespoon capers, drained
6 anchovy fillets
8 cloves garlic, roasted
Salt and freshly ground black pepper
1 1/4 cups olive oil
Put all the ingredients, except the salt, pepper, and oil, in a food processor or blender. Pulse until blended, and then season with salt and pepper, to taste. With the motor running, slowly add in the oil. If the dressing is too thick, add a little water.