Photo Credit: E. Rosemond-Hoerr
As a home bread maker, I'm often lamenting the fact that my oven doesn't (and can't) produce the kind of bread that a professional baker's can. It can produce delicious bread, yes, but my rolls and pizzas are always just a little off—never quite as good as my favorite restaurant loaves. In my dream kitchen, I would have a hearth oven.
The exception to the rule is grilled pizza. Grilled pizza seems to be one bread dish that I can make at home with results so fabulous I forget restaurants exist. And, the best part? It was as easy (or easier) than making pizza in my oven.
Grilling pizza (or flatbreads) is easiest when done in small rounds, or the "personal" pizza size. This makes flipping and moving from the grill to the plate quite simple. It also makes them a perfect party food—just set up bowls of toppings and let guests pick and choose their favorites.
¾ tablespooon dry active yeast
¾ tablespooon sea salt
1 ½ tablespooons olive oil
¾ cup warm water
2 tablespooons fresh oregano, chopped
2 tablespooons finely grated Parmesan cheese
2 ½ cups flour
3-4 fresh roma tomatoes (or medium size can whole peeled)
1 small white onion
1 red pepper
2 tablespooons fresh oregano
2 tablespooons fresh rosemary
¼ cup olive oil
1 tablespooon finely grated parmesan cheese
1 cup extra sharp white cheddar cheese
Prepare your dough: Whisk together yeast, salt, oil, water, oregano, and cheese. Stir in half the flour. Stir in the remaining flour, using your hands to knead the dough and form it into a ball. The dough should be soft and a little tacky, but not sticky. Oil a medium bowl and place the dough inside, rotating to coat the dough in the oil. Cover and let rise 1 hour.
Heat your oven to 400 degrees F. Slice the tomato, onion, and pepper and place in a roasting pan with the oregano and rosemary. Sprinkle the vegetables with salt, then drizzle with olive oil. Cover the pan with tin foil and roast for 20-30 minutes. Remove from oven, and combine everything in a food processor; blend, leaving it a bit chunky.
Divide your dough in half. Roll each half into a circle approximately 7 inches across. Oil your grill grates, then preheat the grill to its highest temperature setting, keeping the lid shut. Mix together olive oil and parmesan cheese. Brush one side of the dough rounds with the mixture, and sprinkle with salt.
When your grill is hot, turn down the flames. Use a spatula to flip the rounds onto the grill, oiled side down. Close the lid and cook 5 minutes, or until the dough easily comes off the grate. Oil and salt the other side, then flip the crust. Using a slotted spoon, spread on your sauce and top with the toppings of your choice. Finish with a sprinkling of cheese. Shut the lid and cook an additional 5 minutes, or until the cheese has melted.
Have you ever made pizza on the grill? Chime in below!
Elena Rosemond-Hoerr is a writer and photographer and can be found on her own website, biscuitsandsuch.com.
WATCH: Grilled Vegetable and Sausage Pizza