The three-day Memorial Day weekend is upon us. Barbecues are sure to be had. Instead of throwing some steak on the barbie like usual, Grimaldi’s Pizzeria chef Cory Lattuca provides some terrific tips and a recipe for grilling pizza, sure to please the hungry Memorial Day masses.
8 oz. Dough
3.5 oz. Mozzarella, sliced
3 oz. Pizza Sauce
1/2 T Romano Cheese
Pinch of Oregano
Pinch of Black Pepper
1 leaf Basil, fresh
1/2 C Sliced Pepperoni
1/2 C Onions
1/2 C Mushrooms
• Heat grill to 450 degrees. Using a gas grill, set one half to medium-low and the other half to medium-high. You will cook the pizza over the medium-low half and use the medium-hot half to generate more heat when you close the lid.
• Using tinfoil, create a pan to hold sliced pepperoni, onions, mushrooms or any other toppings. Place on grill and stir every two minutes, until onions are translucent and toppings are cooked through.
• Hand mold the pizza dough until it is flat and round, then place the dough directly on the grill. Poke the dough lightly all over with a fork. This will ensure a flat and even crust.
• Allow to the dough to brown for three to five minutes depending on the heat of the grill and rotate pizza 90-degrees in order to cook evenly on all sides. Once dough has been cooked evenly, allow it to sit for another minute. Then, using a spatula, flip the pizza and repeat process on the other side. To clarify, you will be topping the cooked side.
• Place appropriate amount of sliced mozzarella around the dough. Leave a half-inch of space around the outer edge for crust.
• Using a dabbing motion, spoon sauce over the cheese.
• Use tongs to sprinkle pepperoni, onion and mushrooms evenly over the pizza.
• Sprinkle black pepper, oregano and grated cheese evenly over the entire pizza. Garnish with fresh basil.
• Use a pizza paddle or large spatula to remove pizza from the grill.