The Last One, originally uploaded by arahbahn.
Our adventures as a gas-grill owning couple continue: grilled pizza is a success! Yay for nice eating-and-cooking fall weather.
Round two of the grilled pizza efforts was a bit less torching of an experience; both rounds were successes in terms of tasty results. This is not to say that I didn’t throw out round 1’s leftovers when I needed space in the tupperware for round 2’s leftovers. Why eat char when you don’t have to?
Things we learned:
- Make a half-batch of dough, if you don’t wish to make 4-6 pizzas in two days.
- Any toppings need to be fully cooked (this includes softening things like red peppers).
- Homemade pesto is a great topping.
- The flavor of some crushed San Marzano tomatoes is fantastic, but I need to find a way to arrange things so it doesn’t make the pizza soggy.
- Long strips of dough (as pictured) are easier to manage on the grill, than anything more circular.
- It you keep the grill heat on low, the first sear will take 1.5 minutes, on the lower grill.
- Prociutto, garlic, olives or tapenade, and pecorino is so far, the best combo.
I used this recipe for the dough. This article has some insanely helpful (some arrived a little late) tips and topping combinations.