Naan Bread, your favorite pre-made pizza crust or make it yourself pizza dough
Your Favorite pizza fixings:
Meats: Pepperoni, sausage, Canadian bacon etc.
Veggies:Peppers; green red, yellow orange, olives, spinach, tomatoes,
Sautéed Baby Bella or Wild Mushrooms, Caramelized Onions
Cheeses: Fontina Cheese, mozzarella cheese, goat, Parmesan
Sauce: Your favorite pizza sauce (if desired..Just brushing with olive oil is so delicious.. you don’t need sauce!!)
Try Olive Barrel Rosemary, Herbs de Provence, Garlic or Fennel Oil for brushing on dough
1/4 cup of Olive Barrel Neapolitan Herb Dark Balsamic Vinegar (drizzle on cooked pizza)
1. Heat the grill: Grilling pizza works best on a charcoal grill, but it will also work on a gas grill. Heat the grill to hot; Aim for at least 550°F. If you have a choice on your grill between direct and indirect heat, set it up so the pizza is over direct heat.
2. Gather your ingredients and toppings: You need to have everything at hand to make this successful.
3. Also, have your tools close to hand: You will want a pair of long metal tongs. A spatula may be helpful, although not absolutely necessary. You may want a hot pad or oven mitt if your grill lid gets hot.
4. Prep your dough: It should be stretched or rolled out into a thin circle. (Circle-ish — as you can see, my pizzas usually resemble continents more than they do the moon!)
5. Brush the dough with your choice of olive oil: Brush one side of the dough with oil; this is the side you'll lay down on the grill.
6. Grill one side of the pizza: Lay the dough round on the grill with the olive-oil side down. Brush the top of the dough with a thin layer of olive oil, too. Let the dough cook for about 3 minutes, with the lid off or open, or 1 to 2 minutes with the lid on. Use the tongs to lift up the dough from time to time, checking on how it is doing.
7. Top the pizza: Flip the dough over with the tongs or spatula. The dough should come up easily and flip without tearing. You need to top the pizza quickly, hence have all you tools and ingredients handy. Spread on a thin layer of sauce (if desired), some cheese, and toppings. Some toppings do better if slightly sautéed in olive oil to par cook them. If you like you ingredients a little crunchy, place them on the pizza without sautéing. It shouldn't be too heavily loaded, or the pizza won't cook well.
8. Cook the pizza: Put the lid on and cook for 3 to 5 minutes. Use your sense of smell; if the pizza smells like it's scorching, take the lid off and move the pizza to a cooler part of the grill or turn the heat down.
9. Remove the lid and check the pizza. The edges should be crisp and well-done, and the cheese should all be melted. Drag the pizza off with the spatula or tongs. Let cool for 3 minutes, drizzle with Neapolitan Herb Balsamic, cut into pieces and eat!
NOTE: When you grill pizza, you need to have everything ready to go — all the toppings, the sauce, the cheese. This is because the key to pizza on the grill is to top the pizza after you've put it on the grill. It also helps if you cook the dough for a minute or two, flip it, and then top it.*