What a great time to be grilling pizza in this wwarm weather. I’ve got another easy recipe from our shoe box series. This dough is made in a plastic shoe box in 5-minutes. After it’s risen on the counter for two hours, you can throw it in the fridge for later in the afternoon or another grilling day. It’s best to get all your supplies ready on a small table nearby your grill before attempting this recipe. Prep your shoe box dough, grilled veggies, if desired, speedy sauce, shredded cheese, Italian seasoning, pepperoni or leftover meats, etc.
Lightly flour the top of the dough and be prepared to work quickly. The dough gets stickier in humid weather. You can prep the dough circles inside if it’s really hot outside. Preheat your grill to low to medium {moderately warm without a flame}. You may have to experiment with the heat level, because like crock pots, grills range in temperatures also.
Just like my indoor flatbread, it’s pressed into a flat circle on a lightly floured surface before grilling.
Gently place it on clean grates, working as quickly as possible to place the desired number on your grill. It’s best to have them pressed out and ready to go.
Close the grill and allow the flatbread to puff slightly and appear dry on top. Then you flip and allow the other side to cook. Ideally, you’re trying to moderate your time and temperature to keep the crust from browning since you’re going to add toppings.
Add your favorite toppings. We like to grill grill any freshly sliced vegetables we have on hand before we grill the crust. I had leftover sliced eggplant from Add your favorite toppings. We like to grill grill any freshly sliced vegetables we have on hand before we grill the crust. I had leftover sliced eggplant from crock pot eggplant lasagna, which I added squash, zucchini, onion and red pepper. The vegetables were drizzled with olive oil, kosher salt and three cloves of pressed garlic. Our pizza was topped with speedy sauce, veggies and mozzarella cheese. Use whatever you have on hand, including leftover meats, to indulge in a delicious fresh tasting outdoor pizza.
Of course, the kiddos love their usual pepperoni and cheese. It’s best to move the grilled flatbread to a top rack, if you have one, while you’re topping the pizza. This keeps it from burning if you’re grill moderates in temperature. You can also use a cookie sheet on top of a lower rack, but remember the pan will be hot and you will need pot holders.
You’ll have a whole pan full of crusty pizza ready to serve a large crowd or a small crowd with leftovers. Do you see the grilled pineapple on some? We also grilled some leftover pineapple for a Hawaiian taste. This is a fantastic way to use your leftovers!
Have you ever grilled your pizza?
