One of my favorite summer dinner party meals is Grilled Rosemary-crusted Pizzas. It’s unexpected. Yes – grilled pizzas. It’s fun. Your guests get to participate (low pressure situation!) in dinner preparation. It’s versatile. With a range of sauces, vegetables, and meat toppings available, all ages and palates are pleased.
Making the dough is simple. It takes about 1 hour to rise; so plan ahead accordingly. Make it easy on yourself and roll the dough into individual size pizzas ahead of time and keep them refrigerated until go-time. Set up a “toppings bar” so that once the crusts are ready, you can invite everyone in to build their own pizza.
I like to have a variety of sauces available – tomato sauce, pesto, and olive oil with garlic for white pizza.
For toppings, consider peppers, onions, kalamata olives, mushrooms, pepperoni, grilled chicken, prosciutto, pineapple, ham, mozzarella cheese, parmesan cheese, goat cheese, fresh tomatoes, chopped basil – the possibilities are endless.
Whatever you do, have fun with it – because your guests will!
I’ve tried this a while back a fam bbq, but I couldn’t keep the dough from sticking to the grill. You have any useful tricks? Should I heavily flour the bottom of the dough before putting it directly on the gril??
Hi Jason. To prevent sticking, start by oiling the grill. One way to do this is to douse a paper towel with oil and then using a pair of tongs, rub the towel over the grill. Then, once you put the crusts down, do not touch them for 3 minutes. If you ty to move/flip them to early, they will stick. Try, try again?!
ROGER! I will give a try today!
It worked like a charm!