We’re remodeling our kitchen, and we didn’t give much thought to cooking. We’ve eaten out so much lately that I can’t stand the thought of another drive-thru or salad. Tonight, I decided to improvise and make pizza on the grill.
I made dough on the patio table, and the warm Florida sun helped the dough rise. I bought fresh mozzarella, and picked basil from my herb garden. My husband can’t live without meat, so I tossed on a few slices of pepperoni. I buy whole plum Italian tomatoes, but today I didn’t really consider how I was going to drain them without the sink. I don’t know the whereabouts of most of my kitchen wares so that just made things more challenging. Couldn’t find dish towels, paper towels, or napkins, so I used the garden hose and my backyard as my watering hole.
I like to place the dough directly on the hot grill and let it nearly burn, but my husband likes pan crust. I wanted to eat, so I took the easy out and put the dough in a pizza pan. It still gets pretty crusty, nearly like brick oven pizza. Probably the closest you can get to pizzeria style pizza at home.
The pizza was wonderful. The crunchy yet chewy crust delivered the fresh basil and mozzarella as promised. This living without a kitchen for a while may not be too bad. Maybe. Tomorrow, I’m making pasta for my granddaughter’s first birthday party. Grilled-style.
- 1 recipe pizza dough, or 1 pound store-bought dough
- 4 whole plum Italian tomatoes, crushed and drained
- 6 fresh basil leaves, torn
- 8 slices fresh mozzarella
- 12 or more slices pepperoni
- Extra virgin olive oil
- Heat grill to 600°F. Keep cover closed.
- Lightly oil pan. Fit dough to pan. Spread crushed tomatoes evenly over dough. Lightly salt, or salt to taste. Add mozzarella slices, then basil. Finish with pepperoni slices.
- Place pan on grill and cover. Check crust about every 5 minutes, and grill until crust is browned.