Want brick oven like pizza at home?? Cooking this pizza on the grill gives you a perfect crisp crust!
Topped with pear, prosciutto and blue cheese this grilled pizza is an elegant alternative to your regular pizza night.
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So, what's involved with making pizza on the grill?
- Heat the grill: You want to get your grill nice and hot for pizza - 500 to 600° is ideal.
- Grab a pizza stone or pizza grill pan: Place the stone on the hot grill, close the lid, and preheat the stone for 30 - 45 minutes. If you are using a grill pan you don't need to preheat it.
- Prep your dough: Roll the dough out on a wooden cutting board or pizza peel. It should be something that resembles a circle, though mine is rarely round! It just needs to fit onto your pizza stone. Lightly brush the crust with olive oil.
- Make sure you've got your grill tools handy: You'll want a pair of oven mitts or "hot hands" as well as a large, long-handled spatula. I also recommend a pair of tongs in case you have any runaway toppings during the transfer process or while topping the pizza.
- Transfer your crust to the grill: Carefully slide your pizza from the cutting board to the preheated pizza stone. I recommend doing this without the toppings on the pizza, at least the first couple of times. It's much less stressful.....and way less messy! If you are using a grill pan, transfer the crust to the grill and top it before putting the pan on the grill.
- Have your toppings handy: Assuming you are going with the option of transferring the crust untopped, make sure you have all your toppings out by the grill before you transfer the crust. Once the crust is on the pizza stone, quickly top it.
- Cook your pizza: Once you've topped the crust close the grill and cook the pizza for 10-12 minutes. The crust will be pretty crisp on the bottom at 10 minutes, so if you like it a little more flexible you can shoot for 8 - 9 minutes.
- Remove the pizza: Once your pizza is done remove it from the grill and let cool for a couple of minutes. If you have a good quality pizza stone, you can slice it directly on the stone.
Making vs Buying Dough
This is generally a debate that people seem to have when you discuss making pizza at home. For me, it really comes down to two things. Do you have the time to make your own dough and is there a good option available for fresh dough locally? If the answer to both of these is yes, then it really comes down to personal preference. I generally go with buy option because I have a Whole Foods close to me and I always seem to be short on time. If you want to give making the dough a try this recipe from Williams Sonoma is a good one to use.
additional notes from the kitchen
- Since every grill heats differently check your pizza after 8 minutes. If you have a thermometer on your grill and can keep the temperature steady...you may have to take the pizza off the grill to check the crust in the center.
- If you want to want to have this pizza ready for a weeknight meal either buy premade dough at the grocery store (Whole Foods carries both regular and whole wheat) or check with your local pizzeria to see if they will sell you uncooked dough. You can also make your own a day or two before you plan to cook the pizza.
things you may want for this recipe
Pizza Stone – This Emile Henry pizza stone is the one I use. I've tried a few others and this is my favorite so far. It heats evenly both on the grill and in the oven and the glazed surface makes cleanup relatively easy.
Grilled Pear, Prosciutto & Blue Cheese Pizza
- 1 recipe pizza crust, prepared
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 2 oz Bosc pear, thinly sliced (about ½ a pear)
- 2 prosciutto, torn into pieces
- 4 oz crumbled blue cheese
- 1 teaspoon fresh thyme
- 2 tablespoon wildflower honey
- Preheat your grill to 500°F. Place the pizza stone on the grill and preheat for 30 - 45 minutes.
- Sprinkle the flour on a large wooden cutting board or pizza peel. Roll the dough out into a roughly 14" circle. Don't worry if it's not perfectly round, it just needs to fit onto your pizza stone.
- Brush the crust with olive oil.
- Get all of your topping ingredients ready and bring them out to your grill.
- Carefully transfer the crust onto the preheated pizza stone. Quickly top the crust starting with the pear slices, followed by the prosciutto and then sprinkle with blue cheese.
- Once you've topped the crust close the grill and cook the pizza for 10-12 minutes. The crust will be pretty crisp on the bottom at 10 minutes, so if you like it a little more flexible you can shoot for 8 - 9 minutes.
- Once your pizza is done carefully remove the pizza stone from the grill. It will be very hot so use oven mitts. I also recommend either placing the stone on a baking pan or back on the cutting board when you remove it from the grill to make it easier to carry. Let the pizza cool for a few minutes.
- Top with the fresh thyme and honey. Slice and serve immediately.
- If you don't have a pizza stone you can use a pizza grill pan or cook the pizza directly on the grill. If you decide to cook it directly on the grill be sure your grill is well seasoned and coat the grates with a thin layer of oil prior to heating to ensure the pizza doesn't stick to the grill.
- While you can top the pizza before transferring it to the pizza stone, I recommend practicing a few times with an untopped crust before you do that as it can result in a bit of a mess the first few times.