A smoking hot grill makes the most delicious pizza! The crispy crust lies underneath a garden-fresh tomato “raw sauce.” Top with cooked sliced garlic, cherry tomatoes, fresh mozzarella and basil leaves … the possibilities are endless!
Grilling pizza outdoors creates a crispy pizza with a smokey flavor. No pizza stone needed – oil your grates, and use my method to invert the rounds of stretched dough onto the hot grill. In a few minutes, strong grill lines will be achieved underneath, and the dough will beautifully bubble and lighten (see photo below.)
I have created a “raw sauce” from local, garden-fresh, ripe tomatoes – which is uncooked. This brings a natural flavor to the pie, you prepare it in a blender – only prep is peeling the skins from the tomatoes (which take only one minute.) I like the fresh flavor – use only the best tomatoes.
Once the pizzas are crisp on the bottom, turn them over and top as you desire. I made some with raw sauce, fresh mozzarella, colorful cherry tomatoes, basil leaves and oregano. Others, I added cooked, sliced garlic. See the recipe – as cooking sliced garlic in extra virgin olive oil produces softened, mellow garlic.. perfect for topping the pizzas.
Enjoy the outdoors while you grill some awesome pizza!