Grilled Nacho Pizza Recipe: A Pictorial

| July 27, 2010 | 4 Comments

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Last year, I really wanted to master grilling pizza. However, many pies later, I still didn’t have the process down. That all changed when Everyday Food ran a feature on it recently. It totally demystified the whole thing.

Amazingly, it seems that grilling pizza is way easier than I ever imagined it could be. Stretch, flip, flip, flip, top, serve … all in less than 15 minutes.

So, how do you do it?

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You start with pizza dough. This is one that I purchased at my local grocery store from the deli. You stretch it to an oval-ish shape. Mine ended up sort of free-form. Also you want the dough to be stretched thin.

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Next, you slide the dough onto a preheated, oiled grill. I preheated it over the medium setting and used a high-heat cooking oil spray to oil the grates. The dough cooks for just a few minutes (maybe 3 or 4), until it just starts to bubble.

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Then you flip the dough and cook it for another 4-5 minutes.

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Flip it once more and then spread your toppings on. For this nacho pizza, I used about 1 cup of mild salsa (my kids prefer mild) and maybe a cup of sharp shredded cheddar cheese. You could also add sliced olives, jalapenos, black beans, chili or diced peppers.

Finally you cook until the cheese is just melted. Remove the pizza from the grill (I used a pizza peel — it worked perfectly) and let sit for a few minutes before slicing.

And that is all it takes to get perfect grilled pizza. Who knew?

As for the flavor of this pizza, it was like a great big nacho and the kids loved it. Heck, I loved it too. We polished off this whole pie together in no time. Delish!

Category: grill

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (4)

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  1. Maria says:

    Grilled pizza is the best!

  2. How do I do it? Not very well, I’m afraid. I know you need that really high heat to get the perfect crust — I use a charcoal grill and it’s harder to control the heat. But yeah, I always have high hopes and it’s never quite that. Thanks for the pictorial though — gorgeous shots, and I’ll follow these steps next weekend and let you know what I get.

  3. I have to try grilled pizza. It looks delicious.

  4. Heather Lance says:

    I found your site while looking for chicken panini recipes, which look delicious by the way! I was also pleasantly surprised to see your review of Martha Stewart’s grilled pizzas. I recently tried this recipe too and blogged about my experience grilling pizzas. Although my pizza did not turn out fantastic, I would like to try grilling pizza again. How did you stretch your dough thin enough?

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