Want brick oven like pizza at home?? Cooking this pizza on the grill gives you a perfect crisp crust!
- 1 recipe pizza crust, prepared
- 1 tbsp olive oil
- 1 tbsp all-purpose flour
- 2oz Bosc pear, thinly sliced (about 1/2 a pear)
- 2 prosciutto, torn into pieces
- 4 oz crumbled blue cheese
- 1 tsp fresh thyme
- 2 tbsp 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.