HOW TO BUILD THE PER­FECT GRILLED PIZZA

Canadian Living - - Grilled Pizzas -

1 DOUGH

If us­ing store-bought dough, re­move from re­frig­er­a­tor 30 min­utes be­fore us­ing. We’ve in­cluded our recipe for The Ul­ti­mate Pizza Dough (page 54).

2 SAUCE

Tomato or pesto, homemade or pre­pared—you choose. See our No-cook Pizza Sauce (page 56) and Clas­sic Pesto (page 55) recipes!

3 TOP­PINGS

Re­sist the temptation to pile top­pings and cheese onto your dough—choose 1 or 2 from each list. Less is more and will pre­vent soggy crusts or pud­dles of mois­ture in the mid­dle.

4 GRILL WITH A PIZZA STONE

Place pizza stone on grill over medium-high heat.

Heat stone for 10 to 15 min­utes. Stretch dough to de­sired shape. Brush lightly with olive oil.

Place dough di­rectly on pizza stone. Add se­lected top­pings. Close lid and grill un­til dough is cooked through, golden on bot­tom, and cheese is melted and bub­bly, 6 to 9 min­utes.

WITH­OUT A PIZZA STONE Stretch dough to de­sired shape. Brush lightly with olive oil.

Place dough di­rectly on greased grill over medium-high heat. Close lid and grill un­til bub­bles form on top and bot­tom is grill-marked, 3 to 6 min­utes.

Us­ing tongs, turn dough. Close lid and grill just un­til no longer doughy un­der­neath, about 1 minute. Trans­fer to bak­ing sheet. Re­duce heat to medium-low.

Add top­pings to dough. Re­turn to grill. Close lid and grill un­til golden on bot­tom, and cheese is melted and bub­bly, 6 to 9 min­utes.

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