For some of you, summer is probably winding down, and you’re gearing up for sweater weather and Fall. Welp, not for us in Texas. Although it’s cooled down a little bit, it’s still hot as hell and turning on the oven to 500 degrees to get a perfectly cooked pizza isn’t really the best way to keep cool indoors.
It’s obviously no secret that ‘za is one of our favorite foods, and we could probably eat it every day for the rest of our lives. And while Dallas has some solid restaurants serving up delicious pies, it’s hard to beat baking them at home.
If you don’t have a wood-burning oven (if you do, hi, let’s be friends), to get a perfectly cooked pizza, you either need to turn up your oven as high as it will go, or throw it on the grill. The high heat results in crispy, yet chewy dough. But turning on our oven to 500 degrees in our tiny apartment is basically out of the question in the summer. So, prep your ingredients in the comfort of your A/C, and head to the grill for a quick and delicious summer meal.
The pizza cooks quick on the grill, so having your ingredients prepped beforehand is key. We are normally make-your-own-dough advocates (it’s easier than you think!), but yanno we work sometimes insane hours, so picking up fresh pizza dough from your local grocery store also works (we used Whole Foods, and it’s phenomenal). Also, don’t stretch the dough too thin, or it will fall through the grates. It’s okay if the dough is a tad thicker than normal Neapolitan – the high heat will still get it crispy.
You don’t want to overdo the toppings, so we kept it simple with crushed tomatoes, mozz, prosciutto and basil, but obviously you can put whatever you want on it. This would be a good tailgating recipe, too, and people can build their own pizza. BYOP.
Make this pizza – you won’t be disappointed.
- Pizza dough, divided in two (we used fresh from Whole Foods)
- 1 ball fresh mozzarella
- 1 can crushed San Marzano tomatoes
- Handful cherry tomatoes, cut in half
- Extra virgin olive oil
- Handful fresh basil
- 6 pieces prosciutto
- Parmesan, for topping
- Cracked black pepper
- Option toppings: arugula, spinach, caramelized onions
- Preheat your grill as high as it will go (about 500 degrees)
- Prep ingredients - pre-tear mozzarella
- Stretch the dough into two circles - brush one side of dough with olive oil, ensuring the majority of the dough is covered, to prevent sticking on the grill.
- Place dough (olive oil side down) on the grill for 3-5 minutes, allowing it to char and puff. Brush the top with olive oil.
- When the bottom is cooked and the dough is bubbling, flip sides, and top with mozzarella, prosciutto and crushed tomatoes. Close the lid for 1-2 minutes. Once the cheese has melted and the dough is crispy, remove from heat.
- Top with fresh basil, another drizzle of olive oil, fresh cracked black pepper and parmesan. Slice and enjoy!