Vegetarian Grilled Pizza Recipe for Outdoor Cooking

If you’re like me and billion others, you presumably love pizza, mainly homemade pizza, just out of the microwave. When the climate warms up, however, you may be inclined to abandon homemade pizza, as the oven would just heat up your kitchen, sadly.

However, you don’t have to stop eating pizza in the summer if you prepare the pizza on the grill. That’s right; you heard me, on the grill. You’re apparently used to hot dogs, hamburgers, steaks, and chicken on the grill, but the dry, high heat of a grill is perfect for making a crunchy pizza crust and will add a subtle flavor that you can’t get in the oven, even during winters.

Before pizza, as we know it was even created, the Romans and Greeks used wood-fired ovens to prepare flatbread. Eventually, these flatbreads gained toppings, vegetables, meat, capsicum, tomatoes and evolved into what we know today as pizza.

Grilled Pizza Recipe

Ingredients for the dough:

  • 2 cups of warm water
  • 1 Tbsp of yeast.
  • 2-4 cups of flour
  • 1 tsp salt

Procedure for the dough and base:

  1. Pour the water into a mixing bowl. 
  2. Sprinkle the yeast all over the water, and stir until the yeast is completely dissolved.
  3. Add salt and a couple of cups of the flour, stir to mix. Add more flour as needed until the dough grows together into a uniform ball.
  4. Sprinkle some flour on a table or counter, and turn the dough out onto the table. Knead the dough for about ten minutes until the dough is smooth.
  5. Properly grease a mixing bowl, put the dough ball into the greased bowl, and cap it with a clean towel. 
  6. Let the dough rise in a warm and clean place for about an hour.

Ingredients required for the pizza:

  1. 2 tsp of extra virgin olive oil for cooking.
  2. One tomato 
  3. One capsicum
  4. Two cups of melted cheese.
  5. Pizza Sauce
  6. One Baby Spinach
  7. One Olive

Procedure for Grilled Pizza

  1. Preheat your clean grill to medium.
  2. Carefully the dough into four equal pieces. Flatten each piece of dough, and stretch it into a circle about 1/3 inch thick, 6 inches in diameter. 
  3. Please keep it on a greased cookie sheet as you finish forming the crust. 
  4. Oil the grill when you’re ready to begin cooking. Brush one side of the pizza crusts with extra virgin olive oil, and keep them, oil side down, onto the clean grill.
  5. Cook the first side for a couple of minutes. Keep an eye on the crusts, so they don’t overburn. Brush the olive oil on the top of the crust’s top side and flip them over.
  6. Cut baby spinach, tomato, and capsicum into small pieces after washing it. Boil them in low-medium for a couple of minutes. 
  7. Properly spread pizza sauce and cheese
  8. Place the toppings on top of the pizzas, and close the lid to help the cheese melt. Cook the pizza for an additional two minutes, until you are happy with the finish.

Remove the pizzas and enjoy!

The critical thing to know is to work fast once you have the pizza crusts are on the grill. Don’t forget to keep an eye on them and don’t let them turn brown/black. If you follow the above directions, you can enjoy grilled pizza this summer, in your backyard, without entering your kitchen.

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