Grilled Pizza

I love to grill. I cannot think of any easier way to prepare a meal and nothing can compare to the taste of food hot off the Weber (except maybe food hot off a charcoal grill!). I even grill in the winter when it's snowing!

When the temps are high, I like to take the heat out of the kitchen and out to my back deck. One of my favorite things to make is grilled pizza. With pre-made dough from Trader Joe's (or I have heard that you can buy pizza dough at many pizzerias - all you have to do is ask!) nothing can be simpler!

The possibilities are endless... I like to try new combinations all the time. My favorite grilled pizza toppings are pesto, bbq sauce, grilled chicken, peppers, onions, & goat cheese. Be creative and play with your favorite toppings. Like Hawaiian pizza? This is an excellent way to make it! Just add pineapple and ham and you can practically hear the ukulele strumming away!


Grilled Pizza with Summer Vegetables

• 1 ball of pre-made pizza dough (I like Trader Joe's)
• Summer vegetables such as zucchini & yellow squash
• 1 red onion
• 1 red bell pepper
• 1/2 cup of pre-made pesto (recipe below)
• 1/2 cup of shredded mozzarella cheese
• 1/4 tsp oregano
• Flour (for rolling out dough)
• Cornmeal (for dusting - optional)

You will also need:

• Wooden skewers for grilling veggies (soaked in water about 30 mins)

Heat the grill to med-high (about 375 degrees), you don't need to oil grates.

Lace vegetables onto wooden skewers. Brush with oil and sprinkle with salt & pepper. Grill, turning occasionally, for 3-5 minutes. Remove from grill, set aside.

Flour a wooden cutting board and either side of your dough very well. Roll out to large shape. It doesn't have to be a circle - whatever you feel like - just as long as the dough is no more than 1/4" thick. If you like, dust the top with cornmeal (this will be the bottom of the pizza after you flip the dough).

Slide dough off of board onto grill and cover. When dough comes easily off of the grill and there are nice grill marks, you'll it is time to flip (about 5-8 minutes)! The dough will probably form a big air bubble, just deflate it.

Close grill and let pizza cook on the other side for 3-4 minutes. Spread pesto on dough. Add vegetables and sprinkle with cheese. Cover for another minute or two - until cheese melts. Garnish with oregano.

Slice, serve, and enjoy the smiles on everyone's face after biting into this treat!


Pesto (makes 1 cup)

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano
• 1/2 cup extra virgin olive oil
• 3 medium sized garlic cloves, minced
• 1/3 cup pine nuts
• Salt and freshly ground black pepper to taste

You will also need:

• A food processor (or, I use my Magic Bullet!)

Combine the basil and pine nuts in bowl of food processor. Pulse a few times. Add garlic and pulse a few more times.

Slowly pour in olive oil in a constant stream while food processor is on. Stop to scrape down sides with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt & pepper to taste.

*With the Magic Bullet, I simply add all of the ingredients at once and pulse until combined.

Add to pizza, flatbread, pasta, & more!