Grill Fired Pizza: Easy Outdoor Pizza

Have you ever made pizza on the grill? It can be done! I thoroughly recommend taking advantage of the grilling opportunities before fall hits, and try this easy recipe. You can pre-purchase the dough or make some from scratch. Of course, amend this recipe to your topping preferences! I am going to include my favorite pizza of all times in the recipe below--it's spectacular ;)

Here are some suggestions for toppings:

Base: BBQ sauce, marinara, olive oil & garlic or salt & pepper, pesto, adobo sauce (from chipotle peppers).

Cheese: Mozzarella, ricotta, goat cheese, Parmesan, Gorgonzola, fresh mozzarella, brie, cotija

Toppings: Arugula, prosciutto & figs, salami, chicken, fresh herbs, garden tomatoes, green or black olives & capers, caramelized onions, pears, walnuts/pecans, a tossed mesclun salad, grilled veggies, corn salsa w/ cilantro



Jalapeno Pecan-Pesto, Goat Cheese & Veg Grill Fired 'Za
Serves 4

We are making 'personal' sized pizzas for this recipe. The dough is placed directly on the hot grill. A charcoal grill works best for this recipe to give the pizzas a delicious smokey flavor, but gas will also work.

Ingredients

Pre-made or made from scratch pizza dough. If store bought, buy 2 packages. If from scratch double the recipe below.

Whole Wheat & Honey Pizza Dough:
1 pkg active dry yeast
1 cup warm water
2 cups whole wheat germ flour
1/4 cup wheat germ
1 tsp salt
1 tbsp honey

1. In a small bowl dissolve yeast in warm water, about 10 mins until creamy
2. In a large bowl combine flour, wheat germ & salt. Make a well in the middle and add honey & yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.
3. Ready to use! Flour your hands, and roll onto a floured surface.

To make the Jalapeno Pecan-pesto:
6 good sized jalapenos, seeded and de-ribbed
1 cup whole pecans
3/4 cup Parmesan (grated or whole)
1/4 cup Extra virgin olive oil
salt/pepper to taste

Using a food processor or blender, grind up parm if whole first. If not, add all of the ingredients and blend/pulse until thick and creamy but not completely pureed. Taste and add salt and pepper if desired or a little more oil if necessary. If you'd like more of a kick, keep some of the jalapeno seeds & ribs or add a few red pepper flakes to the mix.

Toppings:
Goat cheese
Mozzarella
1 pkg 'baby' portabello mushrooms sliced
1 yellow or orange bell pepper sliced (or both for color)
1 red onion sliced from end to end to create slivers
Sliced fresh basil, or dried Italian seasoning

Directions

1. Prepare dough. Slice dough ball(s) to make 4 pieces. Roll each piece into a ball. Cover until grill is hot and ready to go.
2. Light grill, and get your coals hot & ready for cooking! Prep your veggies, cheese & pesto. Assemble in bowls or on a cutting board w/ utensils for spreading--as you will be topping your pizza at the grill.
3. When the grill is hot, roll out your dough on a floured surface, or hand toss. Dough should be no thicker than 1/4 inch.
4. No need to oil the grill, the dough wont stick (but it is up to your preference). Place dough directly on the grill rack. It may sink down a bit between the rows, but will firm up quick. Give it a tug and when it comes loose easily & is brown and baked flip it.
5. Add toppings. Pesto, goat cheese, vegetables, mozzarella & herbs on top. Do not add too much saucy base layer or cheese, with grill pizza less is more.
6. You may need to move the pizza to the edges of the grill or close the lid to make sure your cheese melts nicely--it wont brown like in the oven.

For dessert get creative & throw some extra dough onto the grill w/ a little honey, jam or fresh fruits for a grilled fruit tart! Yum!