I may have mentioned before that my husband and I love homemade pizza, but now there is good reason to love it even more – the grill. I’ve heard of grilling pizza many times before but never could figure out how the dough would stay nice and flat rather than slipping right through the racks of the grill. After reading this article in Eating Well magazine and this post, we finally had the courage to try it and it worked!
Needless to say, homemade pizzas on the grill have become a regular favorite in our house this summer. I usually make up a lot of whole wheat dough at one time, tear it into small sections (big enough for one small pizza), use what I need for that day, and store the rest in the freezer so it’s ready to go for a quick dinner. Right before we fire up the grill, I prep all the toppings and line them up on separate plates based on the different pizzas we are having, so it’s easy for the “grill-master” to keep everything going at once.
Pictured above are several different pizzas we made one night for a group of friends, some of the different toppings that night included a mix of several cheeses, caramelized onions, hot banana peppers, pepperoni, and seasonal veggies like peppers, tomatoes, eggplant and zucchini. It’s fun to really get creative with your toppings, but just remember that with these pizzas, less is really more!