Our brother-in-law, Craig, wrote the book on grilled pizzas . . . literally!
I knew it was going to take me a while to make the dough, grill the crusts, make the toppings, and then put everything together to serve, so I split up my tasks into several days. On the first day, I made the dough, let it rise and put it in the fridge overnight. On the second day of prep, I rolled out the dough and grilled one side. Craig suggests doing this first and then freezing the crust to use at a later date.
My assembly line went really well, as I grilled one crust at a time and effortlessly shifted it around the grates to achieve nice grill marks. The key is, once you get your dough positioned on the grill, leave it alone for a minute or two, then it’s easier to maneuver. Then, I stack them on a sheet pan, each crust separated by a piece of parchment paper, wrap them tightly in plastic wrap and then pop them in the freezer. That way, when you plan on serving them to guests, you only have to worry about preparing your sauces and lining up your toppings! You top the already grilled side and then grill the pizzas to finish them off on the bottom and heat and melt all of the toppings and cheeses on top. My two favorites from Craig’s book are The Emilian, made with a cantaloupe chutney, gorgonzola, prosciutto and sage.
And the other is the simple Margheritan, with a traditional chunky tomato-basil sauce, fresh mozzarella and basil.
There are so many more options in the book, but if you had to pick two, these really hit it out of the park! Look for Craig’s next pizza cookbook, available soon!
Here’s a link to this one: Grilled Pizzas and Piadinas/Amazon