Ever since marrying five and a half years ago, we have made homemade pizza nearly every Friday night. That’s almost 300 pizzas! Way back when, we tried grilling a BBQ chicken pizza but we weren’t too happy with it (probably because we didn’t know what we were doing). Last week and this week we tried grilled pizza again and it’s safe to say that we are addicted. The taste of that smoky, charred, grill-marked crust is unmatched. We loved it so much that we can’t help but share.
You can use any pizza dough you’d like (your favorite recipe or store-bought dough) but I’m going to leave our go-to recipe here for you to try. This is the one we’ve used every week for all these years. It’s a winner!
Easy Pizza Dough
1 cup warm water
1 TB yeast
2 TB sugar
2 TB olive oil
1 cup whole wheat bread flour
2 cups white bread flour
1 tsp. salt
(the flour amounts are an approximation)
In a small bowl, dissolve yeast in warm water. Add 2 TB sugar and 2 TB olive oil to the yeast mixture. In stand mixer bowl, combine 1 cup whole wheat bread flour, 1 cup white bread flour, and 1 tsp. salt. Add yeast mixture and mix with dough hook. Add additional white bread flour as needed until a soft ball of dough forms. Cover and let rise for one hour.
Our favorite pizza to make is a caramelized onion, bacon, and gruyere one found here. You can follow her instructions. I prefer to use my own pizza dough recipe and I cut the bacon down to six slices. Because somehow it makes it feel healthier?! Yeah, whatever. 🙂 If it sounds like a lot of onions, it is. But raw onions and slowly caramelized onions are two totally different things. I don’t love raw onions, but I LOVE caramelized onions. Give it a shot even if you’re not an onion-lover. You might be surprised.
Get that grill ready. We use a charcoal grill because we love the flavor. You’ll want to arrange your coals so there is a direct heat section and an indirect heat section. This is key.
Divide the dough into two sections and roll them out into oblong “artisan-looking” pizzas. Think freeform. Place the rolled out dough onto two separate pieces of foil. Using a basting brush, brush olive oil on the edge of the pizzas and sprinkle with sea salt. Sprinkle grated gruyere cheese over the top of each pizza, followed by the caramelized onions and bacon pieces.
For ease of carrying (and so the foil doesn’t break), lift one pizza onto a tray and take it out to the grill. Place pizza on the grill leaving the foil underneath. We cook just one pizza at a time. You want to start your pizza on the side with the direct heat in order to get a nice char on the crust. Only leave it on the direct heat for 2-3 minutes. Don’t leave it alone! It goes fast. Then move the pizza over to the indirect heat and cook for another 6 or so minutes, watching it closely. Remove from the grill. Take it off the foil and cut it on a pizza stone or cutting board. You won’t want to cook pizza in the oven again!
You can use any toppings you’d like with the easy pizza dough and bake at 425 degrees for approximately 13 minutes or until the crust just turns golden brown.