Pizza on the Grill


Adapted from The New York Times



Serves 3– 6


3 10- inch pizza crusts

Extra-virgin olive oil for brushing

1 1/2 to 2 boxes cherry tomatoes

5 oz. mozzarella– shredded if fresh, sliced if low-moisture

Coarse salt and newly ground pepper to taste

3 generous handfuls child arugula


Heat grill. Cut cherry tomatoes in half and location in a bowl near the grill, in addition to the olive oil, salt and pepper, mozzarella, and arugula. Brush the hot grill rack with olive oil. Location a round of dough on a gently cleaned baker’s peel or rimless flat pan.

Slide the pizza dough from the peel or flat pan onto the grill rack. If the dough has actually simply originated from the freezer and is simple to deal with, you can put it straight on the grill without the peel. Close the cover of the grill (with the vents closed) and wait 2 minutes. Raise the grill cover. The surface area of the dough must show some huge air bubbles. Utilizing tongs, raise the dough a little to see if it is equally browning on the bottom.

Rotate dough to guarantee even browning. Keep it on the grill, moving it around as required, till it is well browned, with grill marks. When the bottom is perfectly browned, utilize tongs or a spatula to move the dough onto the baking sheet or peel, and eliminate from the grill. Close the grill once again. Next, ensure that there is still some flour on the peel or baking sheet and turn the dough over so that the raw side is now on the bottom.

Brush the surface area gently with oil, topping with cherry tomatoes and shreds or pieces of mozzarella. Sprinkle with coarse sea salt and newly ground pepper. Move the pizza back onto the grill. (If utilizing a gas grill, minimize the heat to medium-high.) Close the cover and cook for 2 to 3 more minutes, till the bottom starts to brown. Open the grill and examine the pizza; if the cheese hasn’t melted, leave for a couple of more minutes. If the bottom is getting too dark, move the pizza to a cooler part of the grill and close the top. Utilize a spatula or tongs to eliminate the pizza to a cutting board. Spread the arugula on top, cut into wedges, and serve. Repeat with the other 2 pizza crusts.


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