Grilled Pizza Perfection
January 13, 2012, By Jim Higley 0 comments
As the chief cook and bottle washer for my three kids, I've come to understand and respect these three truths:
One: My kids are quick to let me know when my cooking skills fall short. Many meals have been the recipient of a unanimous "thumbs down."
Two: Nearly everything I prepare on the grill gets rave reviews.
Three: I need to grill more often!
It's as though my kids give me a culinary hall pass when it comes to meals off the grill. Maybe it's the unique flavor that permeates grilled food. Perhaps it's that there are fewer dishes for the cleanup crew to deal with. Or maybe it's the fact that grilling puts me—and everyone else—in a good mood.
I'm not really sure. And I don't really care. But I'm always on the lookout for the newest, greatest grilling recipe.
One of our family's favorite recent discoveries is grilled pizza. Yes, pizza! It's actually quite easy once you understand the basic steps and a few guidelines.
It's also fun for the entire family because it's a DIY, customized meal allowing everyone to create their own, unique dish. And that means no complaints directed toward Dad.
Grilled pizza is a guaranteed year-round crowd-pleaser. In addition to a fun meal, it makes an interesting appetizer. Just pull together an assortment of sauces, cheeses and toppings and let the fun begin!
Gas or Charcoal Grill?
You can use either. Some believe that only a charcoal grill will give you that wonderful smoky flavor. All grillers will tell you that the crunchy, crisp crust is enjoyed with either kind of grill.
Others will debate whether or not you need to oil the grates before grilling. I tend to oil my grates with spray-on olive oil.
You'll need to experiment with the exact temperature that works best for you—which will also be influenced by the type of crust you use.
NEXT: The Crust Is the Star
