Grilling is hands-down one of my favorite things about summer. Everything tastes a little better with some grill marks and smokey flavor. My sister and I grilled pizzas for the first time in Georgia and they came out beautifully! I’m sure there are a million different ways to do it, but this is what worked for us.
(Makes 6 personal pizzas)
For the dough (from the Barefoot Contessa):
1 1/4 cups warm water
2 pkg dry yeast
1 tbs honey
4 cups flour, plus more for kneading
Combine the water, yeast, honey, and 3 tablespoons olive oil in the bowl of an electric mixer fitted with the dough hook. Let sit for a few minutes for yeast to dissolve. Add 3 cups flour and 2 teaspoons salt, and mix on medium-low. Slowly add more flour as dough is mixing (about 1 cup) to form a soft dough. Knead for about 10 minutes, adding flour if needed to keep the dough from sticking to the bowl. When the dough is smooth, turn it onto a floured cutting board and knead it by hand a dozen times. Place it in a well-oiled bowl, cover with a damp kitchen towel and let rise 30 minutes to 1 hour.
Once the dough has risen, again turn it onto a floured cutting board and divide into 6 equal parts. Form into balls and place on a baking sheet lined with parchment paper. Cover with a damp kitchen towel and let sit for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
While the dough is resting, clean the grates of your grill and heat to medium. Once the grill is ready, gently stretch each ball of dough into an 8-inch circle and generously sprinkle a baking sheet (or two) with cornmeal. Brush one side of each pizza with olive oil and place (oil side down) onto the grill (cooking as many as will fit on the grill at one time). Let cook for 1-2 minutes, until dough easily pulls up from grill and has grill marks. Brush the other side of the dough with oil before flipping over and continuing to cook for another 1-2 minutes. Essentially you want the dough to be 80% cooked before you put any of the toppings on. Place the cooked dough onto a baking sheet covered in cornmeal.
At this point, we took our pizzas back into the kitchen and covered them in toppings. For these pizzas, we used vodka pasta sauce, fresh mozzarella torn into thin pieces, artichoke hearts, a sprinkling of parmesan, garlic salt and pepper.
Once the pizzas are dressed, take them back to the grill and cook, covered, until cheese is melted and the bottoms of the pizza are nicely charred. Top with any cold toppings (we did fresh tomatoes and arugula), cute into pieces, and enjoy!