Have you ever tried some of those “brick oven” pizzas at restaurants, and wanted to emulate those fantastic results at home? Even when baking homemade pizzas at home with my Pampered Chef pizza stone in the oven, while still really tasty, I haven’t been able to duplicate that crispy crust on the bottom and soft dough on top with that smoke-infused awesomeness.. until now.
I’ve already shared our recipe for english muffin pizzas on the grill before, but THIS friends, THIS one is for the “real deal” with real crust and is SO fantastic (!!!) and easy, and SUCH a fun idea for a summer or hot-weather dinner that doesn’t take a lot of effort (or clean up). Another bonus – it’s a FANTASTIC school lunch for the next day! Win/win, baby!
This recipe in particular makes enough for dinner AND lunch the next day with leftovers after that! Woohoo!
- 4 cans prepared pizza dough
- 2 jars of pizza sauce
- 2 cups (at least) of mozzarella cheese
- grated parmesan
- fresh ground salt and pepper
- pizza toppings of your choice (we chose turkey pepperoni)
- metal baking sheets (preferably ones without handles)
- cooking spray
- large tin foil
- small, hand-held rolling pin
- basting brush
- pizza cutter
- Lay your foil out onto the baking sheets, and spray with cooking spray.
- Open up one can of dough at a time, and roll out onto the foil, until thin and even, as wide as you can go without going over the foil.
- Using a basting brush, baste the pizza sauce onto the dough (even the edges).
- Grind some salt and pepper onto the sauce, lightly.
- Next, lay your pizza toppings on (in our case, the pepperoni), and cover with both cheeses.
- Finally, grind a teeny tiny bit more seasoning on top.
- Slide the foil onto the grill from the baking sheets with only minimal burners going set to “low.” (We have a five-burner grill, and we only light two burners.)
- Cover the grill, and let cook for about five minutes.
- You’ll notice the cheese will be melted, but the dough is not ready until slightly blacked on the bottom with brown, crisp edges – about 8-12 minutes.
- Slide the foil back onto the baking sheets to bring back inside – slice with the pizza cutter and serve.
Look at how BEAUTIFUL they look all set-up on the foil, ready to grill.
I got in real close so you could see this super-cheesy one for the babies. You can also see the seasoning on there, mmm.
This is about five-or-so minutes in – you’ll notice the cheese is melted, but the dough is not ready yet.
We made two different kinds here – one was wheat, and one was white.
Here’s what it looks like once it’s about finished – cheese starting to brown, bubbly, and ready for consumption!
The cooking spray is so freaking awesome with this recipe, this pizza slices up so easily and glides right off the foil onto plates.
See that perfect crust?
This platter right here wasn’t even TWO of the pizzas made. Haha, pizza for life, baby! (Yes, it freezes well, too!)
And I mentioned school lunch, yes? Look at how perfect these slices fit into our lunch containers!
Since I’m doing my best to cut back on carbs and bread items (my stomach seems to be sensitive), when my family enjoys pizza for dinner, I create this “pizza toppings” dish. Essentially, it’s all the good parts of the pizza without any of the bread. Gluten-free (obviously), and pretty tasty, if I do say so myself! My pizza topping choices were three colors of bell peppers, onions, garlic, and about 10 or so slices of turkey pepperoni for that “pizza” flavor. I add mozzarella and parmesan on top, with a little fresh ground himalayan salt and pepper.
Here’s a close-up after I’ve stirred the cheeses in – the ooey-gooeyness of this dish.. OMG, it’s so good. So so so good.
What do you think? Would your kids go GAGA over a homemade GRILLED pizza like this? I promise you, it is truly as easy as it looks. No clean up, holla!