Pizza On the Grill- Part II: The Toppings

So now that you’ve made the dough, what are you going to do with it. This is the fun part.

One of the nice things about preparing grilled pizza at home is that everyone can have his or her own choice when it comes to how the dough is shaped and what goes on top. It’s a super way to entertain your kids. And your Hubby for that matter.

It’s really a matter of preference as to whether or not you spread the dough with some sort of sauce. For us, it’s usually a store-bough Alfredo or marinara unless I have some homemade left overs already at home. (I freeze left over marinara in ice cube trays so about two thawed cubes is usually enough for me.) We also like to spread on homemade pesto most of the time.

Honestly, it’s whatever floats your boat at the time of the making. There must be thousands of possible combinations.

Preheat the grill on high heat. Oil the grill rack with garlic oil. (recipe follows)

Have dough at room temperature. Slightly flour a work surface and knead the dough until it forms a smooth ball. Allow it to rest for at least 10 minutes

Press and stretch the dough into 8-inch individual circles or as thick or thin as you desire. The dough will thicken slightly when grilling. I prefer a thin crust so I stretch mine thinner than what I expect the finished product to be.

A rolling pin may be used, but I think it’s more fun to get your hands on the dough and play with it. I haven’t mastered tossing. YET.

Scatter a tablespoon of corn meal onto a pizza paddle or the back of a cookie sheet. Brush the crusts with the garlic oil; salt and pepper, if desired. Punch several holes in the dough with a fork. Grill the first side 2-3 minutes; avoid moving or overcooking the crusts.

Remove the crusts from the grill; reduce grill heat to medium.

Arrange the grilled side of the crust with your toppings and herbs and return to the grill for about 3 minutes or until cheeses are bubbly and toppings are heated through. Garlic oil may be scattered on top if you like. If necessary, move to indirect heat to finish the heating after the bottom is crusty.

Place fresh greens on top, if desired. Arugula and spinach are my favorites. Serve immediately.

Some notes and ideas:

Precook and drain any meat products, including shrimp and other seafood, except for those such as pepperoni.
Grill or slightly precook vegetables as well.
Tomatoes should be sliced thinly and precooked or not depending upon your preference.
Onions, in my opinion, are best caramelized.
Have toppings ready in separate containers before placing the dough on the grill.
Fresh greens such as spinach and arugula can be used to top the pizza either shortly before finishing or immediately upon removing from the grill.
Scatter torn basil leaves across the top of the filling before grilling the second side.

Keep garlic oil on hand in the refrigerator. Allow it to come to room temperature before using or pop into the microwave for 30- 45 seconds until liquid again.

Garlic Oil: Peal and crush 2-3 garlic cloves. Add to 1 1/2 cups olive oil that had been brought just to a boil. Remove from heat and cover; allow the garlic to steep in the oil overnight. Remove the garlic cloves or strain and pour into a plastic dispenser or jar to keep in the refrigerator.
Some of my favorite combinations:
Fontina, mozzarella and goat cheese topped with arugula mixed with a lemony vinaigrette over Alfredo.

Grilled veggies: yellow squash, zucchini, onions, portabellas, bell peppers and eggplant over marinara.

Fresh mozzarella, Parmesan, sundried or fresh tomatoes thinly sliced and fresh basil over marinara.

Italian sausage, pancetta, and pepperoni over marinara.

Grilled chicken, caramelized onion, mushroom and chopped tomatoes over Alfredo.

It really doesn’t have to be perfect or pretty or perfect; it just needs to be fun and tasty. I promise your kids will love it. And I bet you will as well.

What are your recommendations for topping combinations?

Part I: The Dough