Grilled Pizza from Big Y Chef Mike Furtek - WFSB 3 Connecticut

Grilled Pizza from Big Y Chef Mike Furtek

Grilled Pizza

Makes two 16 ounce pizzas


10 ounces Big Y pizza dough
4 ounce Big Y pizza sauce
5 ounces pepperoni
12 ounces shredded mozzarella cheese

Other great toppings and themes for gourmet pizzas- Olive tapenade, sliced tomato, fresh mozzarella, fresh basil, Basil pesto, grill chicken breast, artichoke, sundried tomato


Grill the Crust

Preheat your grill 400 to 450 degrees
Dust a baking sheet, a peel, or a plate with flour or cornmeal so the dough won't stick.

Shape the dough into rounds, either stretching it by hand or using a rolling pin. Each round should be no more than ¼ inch thick. You can stack the rounds by layering waxed paper, parchment, - When the grill is hot, have all of your toppings ready near the grill.

The easiest method for grilling pizza is to par-bake the crust: grill one side just long enough to firm up the crust so you can move it easily. By taking it off the heat, you can take your time arranging the toppings and are less likely to burn the bottom of the pizza.
Begin by placing one dough round on the grill.

You can oil the grill's grate, but it's not necessary; once the crust has set, after about three minutes, it should be easy to pull off the heat with tongs, a spatula, or your fingers.

Don't worry if it droops a little through the grate--it'll firm up fast.

After two to three minutes, give it a little tug--it should move easily. If it sticks, give it another minute or so.

When the crust is set, remove it from the heat and transfer it to a plate or peel; flip it over so the "done" side is up, and add the toppings.

Repeat the process with the rest of the dough rounds.

Turn the heat down to low on both sides of the grill to set the topped pizza in and cook with the lid closed until the cheese is melted. Cut and serve.