You can’t go wrong with pizza in any form, especially grilled! I discovered this wonderful meal during one of my many stops into Trader Joe’s a couple of years ago. The smell was amazing and the simplicity of it all, mesmerizing. On this particular day they made a marguerite pizza using heirloom tomatoes, needless to say…I fell in love!
I remember the first time I mentioned to my hubby that we’d be having “grilled pizza” for dinner. He gave me this look of discomfort as if to say “pizza, YUM but no take-out?” He gave it a try and has loved it ever since! To quote his words “I kind of like this better than take-out.” Music to my ears of course, it’s healthier and makes for a fun night of entertaining.
Most of the ingredients I use are from Trader Joe’s. This is because that’s where I was introduced to the pizza and they carry everything I need for it. I do purchase the marinara sauce from Costco which I love, but Trader Joe’s does carry a pizza sauce, which we recently tried and I must say, is very tasty. (You’re under no obligation to use Trader Joe’s for your ingredients).
From Trader Joes’:
From any store:
Allow the dough to come to room temperature, it will allow for easier rolling. Prior to rolling out the dough dust your working area with flour. Once you roll out the dough drizzle with olive oil to avoid the dough from sticking to the pan or each other. (Pictured below is the garlic and herb).
Sauté the onions and/or mushrooms in olive oil and add a dash of salt & pepper. I love using a roasted red pepper olive oil, it adds additional flavor. You can use fresh onions and mushrooms but we prefer ours sautéed. Prep all of your ingredients on a plate or tray so you can have everything you’ll need on hand when you’re at the grill.
Preheat your grill and allow the temperature to reach about 325-350 degrees. Once the grill reaches the desired temperature, place the dough on the grill allowing enough space between each one to flip.
Once the bottom side is cooked flip over and begin topping with sauce, meat(s), veggies and cheese. Allow the pizza to finish cooking. Leave the basil for the end; you do not want it to wilt. Once the flipped side has cooked and cheese has melted remove from grill and place on your pizza stone, at this point you’re ready to slice and enjoy!
I’ve also cooked Italian sausage and used that as a topping, it’s delicious! It delivers a meatier and heartier pizza. If we’re entertaining and I’m making several batches I’ll place the cooked pizzas in the oven right before the cheese fully melts. This allows the cheese to continue melting and will keep everything warm until you’re ready to eat.
The options for these pizzas are endless, as I always say; “recipes are a guide; allow your imagination to flow!” Be creative and top your pizzas with your favorite ingredients, arugula, fig, meatballs, béchamel, pineapple, spinach or bell peppers, the list goes on and on! Buen Provecho!
Disclaimer: The ingredients/products featured in this recipe are my personal preference, I am not affiliated with any vendor and am not paid for featuring their products.