Pizza on the grill is one of those dishes that seems almost too mythical to be true. How does it fit? How do you keep it all from being a big ol’ mess? By carefully following the instructions below (and putting together personal pizzas instead of one big one), you can avoid all the hazards you worry about and enjoy the crisp, smoky taste of pizza on the grill.
- Yield: Serves 4
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- 1 (28-ounce) can tomato sauce
- 1 (28-ounce) can whole tomatoes
- ½ cup white wine
- 2 tablespoons unsalted butter
- 1 teaspoon dried oregano, plus extra to taste
- Kosher salt and freshly ground black pepper
- 2 (13.5-ounce) containers refrigerated pizza dough (You can also use two
- 1-pound balls of pizza dough.)
- Olive oil
- 1 (8-ounce) package mozzarella balls
- 2 cups shredded pizza blend cheese
- 3 large heirloom tomatoes, thinly sliced
- Fresh oregano for garnish
- Preheat the grill to high heat (about 550°F). Line a baking sheet with parchment paper.
- In a large skillet, combine the tomato sauce, canned tomatoes, wine, butter, and oregano and bring to a simmer over medium heat. Cook, crushing the tomatoes with the back of a wooden spoon or a potato masher, for about 10 minutes. Season with salt and pepper to taste. Remove from the heat.
- Roll out both containers of pizza dough, cut each in half and form into circles, and set on the baking sheet. Brush the dough with olive oil. Using the parchment paper, ﬂip both pieces of dough onto the grill (oiled side down). Cook for 2 minutes. Brush the tops with olive oil, and using tongs and a spatula, ﬂip the crusts over. Top with tomato sauce, mozzarella balls, pizza cheese, and tomato slices. Close the grill and cook for 3 to 5 minutes until the cheese is melted and the crust is golden brown. Garnish with fresh oregano. Slice and serve.