Here & Now: How To Make Grilled Pizza

fresh mozzarella

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella reduces fat while maintaining flavor.

balsamic glaze

🥗Healthier: balsamic vinegar

💰Cheaper: balsamic vinegar

Balsamic vinegar is a more affordable alternative with a tangy flavor.

Combine 1/3 cup of lukewarm water and 1/3 cup of milk in a bowl.

Sprinkle in 2 1/2 teaspoons of active yeast and stir to prevent clumping.

Add a pinch of sugar, a pinch of sea salt, and 2 tablespoons of olive oil to the mixture.

Slowly incorporate 2 cups of unbleached white flour until the dough is not sticky.

Lightly flour a surface and knead the dough until smooth and elastic.

Place the dough in a bowl coated with olive oil, cover with plastic wrap or a tea towel, and let it rise for 25 to 45 minutes in a warm place.

After rising, roll out the dough using thumbs to create a thinner center and thicker crust.

Brush the rolled-out dough with olive oil to prevent sticking on the grill.

Preheat the grill to 450°F, setting up direct and indirect heat zones.

Place the oiled side of the dough down on the direct heat of the grill for about 2 minutes until charred.

Check the bottom of the dough for doneness and remove from direct heat.

Spread pesto on the charred side of the dough, then add toppings like asparagus, roasted garlic, and mozzarella.

For the second pizza, layer tomatoes, spicy Italian sausage, grilled zucchini, Parmesan, and fresh basil.

Transfer both pizzas to the indirect heat side of the grill to cook for about 2 minutes until the cheese is bubbling and the dough is done.

Check the pizzas for doneness; they should be puffed up with a nice char and the cheese melted.

Add a few arugula leaves on top to wilt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens