Quick and Easy Grilled Pizza

Don’t bother turning on the oven. In the time it takes for the delivery man to arrive, you can whip up this quick and easy grilled pizza.

I long ago perfected- in my opinion, anyway- homemade pizza. And then I made the perfect bagel pizza, because why not? Those two recipes are pretty much all we need most of the time.

Pizza is awesome, but sometimes you just want to mix things up, especially when it’s hot and you don’t want to turn the oven on  it turns out a grill isn’t just a convenient way to avoid heating up your kitchen; the high heat it produces is actually reminiscent of a pizza oven, meaning it can cook a mean pizza.

This pizza dough recipe is based on my world’s best homemade pizza dough, but I made a couple changes to make it ready to go much faster. After you mix the dough up you only have to allow it to rest for five minutes before you begin assembling your pizzas.

I chose to top these pizzas with pepperoni. We’re kind of traditionalists. Like every other kind of pizza, though, they’re awesome covered in whatever you choose. My favorite version includes roasted jalapeños and red onions

Quick and Easy Grilled Pizza

Ingredients

1 tsp. yeast
3/4 c. warm water
1 tsp. sugar
2 c. all-purpose flour
1 tsp. garlic salt
1 tsp. dried oregano
1 tbs. olive oil, plus more for brushing crust
pizza toppings of choice

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast, water, and sugar. Allow it to sit for three to five minutes so yeast can get foamy. Add the flour, garlic salt, oregano, and olive oil and mix on low until the dough forms a ball. Switch to the dough hook attachment and knead on speed 2 for three minutes.

Note: if you don’t have a stand mixer, complete the paddle attachment part with a regular wooden spoon (or Danish dough whisk) and complete the dough hook part by hand on a floured surface.

Allow the dough to rest for five minutes while you preheat the grill. You want the temperature to be pretty high, between 550 and 600 degrees with the lid closed. Roll the dough out into a large circle (I split mine into two to make it easier to handle). Brush the top of the dough with olive oil and put the oiled side down on the grill. Allow the dough to cook for about three minutes, checking the bottom to make sure grill marks are developing, but the dough isn’t burning.

Flip the dough- tongs work best for this- and add the toppings. Make sure your toppings are ready and waiting near the grill so you can get them on quickly. Close the lid and let your pizza cook for three to five minutes, making sure the bottom doesn’t burn. Remove the pizza from the heat and allow it to cool for a few minutes before cutting.

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