Don’t want to turn on the oven on a hot summer day, but craving thin crust, homemade pizza? Have no fear, an alternative is here! Heat up the grill and make a distinctively delicious grilled pizza that tastes like it just came out of a wood-burning oven. Taste these recipes, then create your own mouth-watering grilled pizza.
Chorizo Pizza with Arugula and Caramelized Onions
Makes 4 (10-inch) pizzas
- 2 (13.8-ounce) tubes refrigerated pizza dough
- 1 1/3 cups prepared tomato sauce
- 12 ounces fresh mozzarella cheese, thinly sliced
- 3/4 cup Grilled Caramelized Vidalia Onions (recipe follows)
- 4 ounces cured Spanish chorizo or Portuguese linguica, thinly sliced
- 2 ounces (1 1/4 cups) baby arugula
- 2 tablespoons extra-virgin olive oil
- Heat grill to medium-high heat, about 400 to 450 degrees F. and cut four pieces of aluminum foil into 12-inch squares. Spray each with cooking spray.
- Separate dough into four even portions and place one piece on each square of foil. Press and stretch the dough into a circle about 10-inches round and 1/8- to 1/4-inch thick. Spray each dough circle with cooking spray.
- Coat the grill grate with oil and place the dough, (oiled-side down) on the grill. Remove foil and shut the lid. Cook dough 2 minutes or until bubbly.
- Place pizza rounds on a cutting board, grilled side up. Top each with tomato sauce, cheese, onions, chorizo or linguica, and arugula, then drizzle with olive oil.
- Place the pizzas on the grill and cook over medium-low heat with the lid shut about 5 minutes or until the cheese melts. Be sure to watch pizza because they can easily burn. Slice and serve.
Grilled Caramelized Vidalia Onions
- 1 large Vidalia or other sweet onion (about 1 1/2 pounds)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
- Olive oil
- Heat grill to medium-high heat, about 400 to 450 degrees F. and cut the onions into thick rounds. Place each onion slice on a skewer and coat them with oil.
- Coat the grill grate with oil and lay the onion slices on the grill. Cook 2 to 4 minutes per side and rotate 45 degrees about halfway through cooking.
- Arrange the cooked onions on a large piece of aluminum foil. Separate the onions into individual rings and lay in one layer. Sprinkle with salt and sugar and drizzle with oil. Fold the foil over the onions and seal packages.
- Lay packages on grill and cook over medium-low heat 10 to 15 minutes or until onions are very soft. Flip the package a few times.
Clam Garlic and Pancetta Pizza
Makes 2 (11-inch) pizzas
- 1 (13.8-ounce) tubes refrigerated pizza dough
- 1/4 pound pancetta, chopped
- 2 garlic cloves, slivered
- 6 ounces minced clams
- 3/4 cup creme fraiche, at room temperature, divided
- 1/2 cup grated Muenster, at room temperature, divided
- Heat one side of the grill to high heat and one to low heat. Form the dough into two 11-inch circles and brush one side of each with olive oil.
- Cook the pancetta in a frying pan over medium heat until it is crispy. Take pancetta out of pan with a slotted spoon and place in a bowl. Add the garlic and clams into the same pan and cook about 5 minutes. Remove any extra liquid and add the pancetta back into the mixture.
- Place dough on oiled grill, oiled side down, and cook 1 to 1 1/2 minutes, on the high side. Move dough onto a cutting board, grilled side up. Top the crust with creme fraiche, Muenster, and the pancetta clam mixture.
- Move the pizzas back onto the grill on the low side and grill, with lid shut for 3 to 5 minutes, rotating 45 degrees about halfway through.
- Move pizza to a serving platter with two spatulas. Slice and serve.