Pizza on the Grill

One of my most favorite things about summer (and I guess pretty much every season) is grilling on the barbeque.  The crispy goodness barbequing gives to food inspires me to constantly be on the look out for new things to throw on the grill.  My latest favorite is grilled pizza.  This is a recipe I have done for a few years, but I have always partially cooked the crust in the oven and then transferred it to the grill to finish cooking.  However, this summer, I decided to change things up a bit.  I read about cooking the dough on the grill from the start, which I have to admit, I was a little hesitant to attempt at first.  Once, I tried it, I swear I will NEVER go back to cooking the crust in the oven, not even in the dead of winter!  Cooking it solely on the grill ads so much flavor and crisp!  Below are some pictures I snapped of the pizzas created by Marcus and I.  Mine was a pesto and veggie with feta cheese and Marcus made a prosciutto and mushroom with fresh mozzarella.  Of course, we each had to try the others creation and boy were they delish!

Grilled Pizza: Dough Instructions

Heat Barbeque to med-high temperature making sure the racks are clean of ash, meanwhile:

·      Sprinkle a layer of flour on a counter and roll out pizza dough

                        (either store bought or homemade, if you live in the Missoula area, the                         best pick is La Petit dough, which can be purchased at the Good                                     Food Store or Patty Creek Market)

·      Coat one side of the dough with extra virgin olive oil

·      Spray grill racks with a layer of cooking spray (caution, this may cause flames to appear)

·      Carefully place the pizza dough on the grill, olive oil side down, turn grill temperature to low

·      Let dough cook until the bottom is golden brown and is starting to get crisp (on our barbeque this is roughly 3-5 minutes, but yours may very, so keep an eye on it)

·      Once the bottom of the dough is crisp to your liking, remove from grill and flip over so the cooked side is face up

·      Spread your sauce and toppings of choice on the dough and place back on the grill until cheese is melted and the dough is crisp and cooked on both sides

·      Remove from grill and enjoy!

Here are the ingredients Marcus and I used for ours:

Marcus: marinara sauce with prosciutto and sliced mushrooms, topped with fresh mozzarella

Bridget: homemade basil pesto with grilled broccoli, cauliflowers, red pepper, onion and sun dried tomato, topped with feta cheese

Oh and p.s - don't forget the wine!