Pizza On The Grill

Knowing I had some pizza sauce and a couple of turkey Italian sausages in the freezer, I decided to try making a pizza on the grill.  I decided to use the big Weber gas grill on the deck rather than the Q up at the Alfa, but I'm sure what I learned will transfer easily.


I made the whole wheat dough in the bread machine in the morning.  I always like to put a pizza dough in the refrigerator to proof for several hours.  It seems to make it roll out better.


While the grill was heating up, I diced up  and pre-cooked the onion, sausage, and eggplant. I didn't have any mushrooms on hand and used peeled Japanese eggplant instead.  First time for everything.  They were good! I also diced some red bell pepper, but didn't pre-cook it.

I love the way this whole wheat dough rolls!  It was not hard to get a nice thin crust.  I finished the roll out on a piece of parchment paper rather than corn meal on the pick because I thought it might be easier to handle putting it on the grill. It was.

We preheated the grill on High-High-High, and then turned it down to Med-Med-Med, and put the crust on right away.  It was a good thing I was standing by to watch it.  I expected it to take 5 minutes, but after only 2 I smelled burning dough. 

 I opened the grill and the dough had grown big bubble on the up side and was starting to burn underneath. I quickly removed it with the pick. 


In the picture the bubble side is down.  I flattened them, turned the crust over and put the sauce and toppings on. 

Craig turned the grill down to Medium - Off - Medium, while I went up to "dress" the pizza.


With a lower temperature I was able to heat the toppings without over-doing the second side of the crust. Yes friends, you do see a bit of cheese.  This was a more traditional style pizza and I used a small amount of grated parmesan.  A few months ago I would have topped it with at least 12 ounces of mozzarella as well!

Craig said it was a little harder to cut than a white flour pizza.


This is a healthier pizza.  Whole wheat crust, less cheese.  But it was tasty and satisfied my pizza craving.


The wine glass is Craig's,  my drink is the Pellegrino in the back.