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Making pizzas on the grill is one of the easiest and tastiest ways to make homemade pizza. I will admit, it sounds like it could be a disaster just throwing pizza dough on the grill but it is shockingly foolproof. As long as you make sure your grill is hot and properly greased, the heat from the grill prevents the dough from falling through the grates. You get that delicious char on the pizza crust and can use whatever toppings you like.
I wanted to create a pizza flavor that really complimented the grilled dough. The homemade pesto garlic butter is such a delicious alternative to a traditional sauce and is insanely good paired with the charred lemons, ricotta, and grilled asparagus.
First, make the pesto garlic butter. Place all the ingredients in a food processor and blend on low for 30-45 seconds until combined.
Remove your dough from the fridge at least 45 minutes before working with it. Make sure your grill is clean and well oiled to prevent sticking! Heat the grill over medium high heat (about 450 degrees).
On a large plate, stretch out your room temperature dough to form a 10-12 inch circle, using olive oil when needed to prevent the dough from sticking. Don’t worry about it being a perfect circle! Brush each side lightly with olive oil. Add directly to the grill, cover and cook for about 3 minutes until the bottom of the crust is golden brown. Remove from the grill and add your toppings to the side that has been grilled.
Turn the grill down to medium and add the pizza back to the grill, raw dough side down, for another 4-5 minutes until the toppings have melted and the dough is cooked through. Be careful not to burn the bottom side of the dough!
Finish with more grated Parmesan cheese and red chili flakes.
Photography by Angelica Oles.
