When you think about grilled pizza, you might think of the kind you bake on a stone. But that isn’t what this grilled pizza is about. This pizza is made directly on the grill (no stone!) and has gorgeous grill marks all over it.
It takes a bit of practice to handle the dough and learn to slap it on the grill with confidence, but after performing the technique a few times, you’ll become a pro and have a roaring good time grilling pizzas!
Of course, I’ve made video clips of the entire process, so don’t feel like you’re alone in this endeavor – I hope that by seeing how it’s done first hand, you’ll feel confident giving this technique a try.
This recipe is a classic tomato and mozzarella pizza, but with a twist – fresh heirloom tomatoes are used rather than tomato sauce. And there’s another variation: just before serving, you’ll sprinkle the pizzas with loads of fresh herbs and a drizzle of lemon oil. All this goodness gives us a smoky, crisp-yet-chewy crust crowned with the most succulent toppings.
Time to fire up the grill… and your appetite!
Food & Style Club is Viviane’s new interactive, multimedia cookbook you can make your own. Get exclusive new recipes weekly, add your own recipes, peruse wine notes—even chat directly with Viviane. It’s a cooking class built into every recipe!
No credit card required.
Already a member? Get your recipe here.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.