Alton Brown, and then decided to sort of wing it.
I started with a basic, no-rise whole wheat dough. I used this recipe from Frugal Fit Family, but I had to tweak it a little. I added a bit of extra water and olive oil to make the dough come together. I think my particular brand of whole wheat flour is extra absorbent. The end result was good, and the consistency of the dough ended up working really well on the grill.
We actually made two pizzas. We happened to have lots of leftover smoked chicken from the night before, and I had a little inspiration from ingredients in our fridge. I cooked that one in the oven, since it was so heavily topped. The grill is best for lighter, simple pizzas.
On the grill, we made an amazing margherita pizza. We had beautiful beefsteak tomatoes from the farmer's market, high quality ricotta salata and parmesan, and fresh organic garlic. Yes, we burned it a little - but it truly was fantastic (and I sometimes like a little darkness on my pizza crust).
My boyfriend liked the smoked chicken pizza the best, but I am in love with the grilled taste of the margherita. And yes, the picture below is missing a slice...we really couldn't wait...
Grilled Margherita Pizza
- 1 ball of pizza dough of your choice, rolled out to a 10-12 inch circle
- Two large tomatoes, quartered
- Six cloves garlic, skin on
- 1/4 c. ricotta salata
- 1/4 c. shaved parmesan or pecorino romano
- Handful of basil (I used Greek basil)
*My directions might be a little hard to follow. I'm sure you'll be able to figure it out, but know that having two people helps tremendously.
**While the grill is fired up, throw some chicken and applewood chips on for tomorrow's smoked chicken pizza!