Cooking on the grill is the perfect way to enjoy homemade pizza in the summer without having to heat up your kitchen. Make these for your next cookout, or take fresh dough on your next camping trip for a dinner that goes way beyond the usual campfire fare. Any summer vegetables or meats can be substituted as toppings. so use your latest harvest and get creative.
Yield: Two 6-8" pizzas
1 ball pizza dough (standard recipe or store-bought), divided into halves
1/4 cup pesto
2 small tomatoes, thinly sliced
10 squash blossoms
1 Italian sausage or Soyrizo, crumbled and cooked (optional)
4 oz ricotta cheese
8 oz fresh mozzarella, thinly sliced
1/4 cup grated Parmesan cheese
8-10 basil leaves, roughly chopped
Place a pizza stone, cast iron griddle, or skillet on the grill over medium heat and preheat to 350° F.
Stretch or roll out one half of the pizza dough into a 8" round or oval (whichever shape fits on your cooking surface). Place dough onto heated stone. Spread half the pesto on the dough, then add half the tomato slices, squash blossoms, sausage, and cheeses (pinch off small pieces of ricotta to easily add). Brush crust with olive oil and cover the grill. Cook for 7-10 minutes, or until cheese is bubbly and crust is golden but not burned on the bottom.
Carefully remove pizza with a large spatula and place on a cooling rack. Let it rest. Repeat above steps with remaining dough and toppings. If the bottom of the pizzas are crispy and dark but the cheese isn't bubbly, remove them to keep the bottoms from burning; place cooling rack on a baking sheet, put pizzas on the rack, and set them under a high heat broiler for 3-4 minutes or until cheese and crust develop color.
Let pizzas rest for 5 minutes prior to cutting and serving. Sprinkle with chopped basil and serve warm.
Recipe by Sarah Ward