Homemade pizzas can run the gamut as far as the whole flavor profile goes. Are you jonesing for a meat lovers pie? A vegetarian mix? A spicy concoction? Or just a free-for-all?
Even the crust has options, be it typical white flour, whole wheat, or gluten-free. Not to mention a lo-carb choice of a cauliflower crust. In this case, we just used a store-bought pizza dough for our maiden voyage of cooking it on the gas grill.
Of course you can expedite the process even more by using a jarred sauce. Instead we prepared a homemade tomato sauce from Milk Street. This can always be made ahead of time. In fact, the sauce makes enough for two pies, just freeze the leftovers for a future pizza.
The steps to a great grilled pizza were taken from an article by J. Kenji López-Alt for NYTimes Cooking. Neapolitan-style pizza is typically baked in ovens heated past 900 degrees to achieve its signature crackly, thin, charred crust with a moist, stretchy crumb. But you can easily yield similar textures and flavors at home by baking pizza dough directly on a pizza stone on a hot grill until it’s bubbly and crisp.
When rolled out, the dough measures approximately 12 inches x 15 inches, a bit smaller than an unrimmed baking sheet. Total time is about 45 minutes. When cut down to 6 or 8 pieces, it will serve 3 to 4 people with 2 slices each.
Grilled Pizza with Homemade Sauce
Ingredients
The Best Pizza Sauce
- 1 28-oz can whole peeled tomatoes, with juice
- 2 Tbsp. extra-virgin olive oil
- 2 garlic cloves, minced
- 1 tsp. dried oregano
- 1/2 tsp. red pepper flakes
- Kosher salt and ground black pepper
Directions
- In a blender, process half of the tomatoes until smooth, about 20 seconds. Transfer to a large bowl. Process the remaining tomatoes until mostly smooth but with some chunks, 4 or 5 pulses. Add to the bowl.
- In a medium saucepan over medium, heat the oil, garlic, oregano and pepper flakes, stirring occasionally, until sizzling. Slowly pour in the tomatoes and stir. Bring to a simmer over medium-high, then reduce to low and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until a wooden spoon leaves a trail when drawn through the sauce, 20 to 25 minutes. (Ours took twice as long to thicken properly.)
- Remove from the heat and let cool to room temperature. Taste and season with salt and pepper. Refrigerate in an airtight container for up to 3 days or freeze for up to 1 month (thaw and stir to recombine before using).
The steps to a great grilled pizza were taken from an article by J. Kenji López-Alt for NYTimes Cooking. Neapolitan-style pizza is typically baked in ovens heated past 900 degrees to achieve its signature crackly, thin, charred crust with a moist, stretchy crumb. But you can easily yield similar textures and flavors at home by baking pizza dough directly on the grates (or on the hot pizza stone) of a hot grill until it’s bubbly and crisp. Once the dough is baked, it can be topped and finished via indirect heat.
Heat pizza stone on grill, cover for 30 minutes.
Transfer the crust to a pizza peel. (A cutting board or the back of a baking sheet will also work.) Spread a thin layer of shredded cheese across the surface of the crust (about 1 cup should do it). Using a spoon, add tablespoon-size dollops of crushed tomatoes, spaced an inch or two apart, across the whole surface of the pizza.
Add toppings as desired (our list is below). Slide the pizza onto the pizza stone, and move to cooler side of the grill, cover, and cook until the cheese is melted and the crust is crisp, 5 to 7 minutes total. Transfer to a cutting board, drizzle with olive oil, sprinkle with basil chiffonade, cut into 6 or 8 squares, and serve immediately. Top with more grated parmesan if desired.
Our Toppings
- Roasted red peppers, drained, patted dry and sliced into thin strips
- 4 oz. Cremini mushrooms, sliced thin and sautéed until browned
- 2 oz. Proscuitto, sliced into ribbons
- 1/4 cup grated parmesan, more for topping
- 8 oz. mozzarella, shredded on box grater; don’t use preshredded
- Fresh basil leaves, chiffonade for topping
Accounting for Taste 