Grilled pizza is kind of like the epitome of summer for me. It is easy, colorful and fresh. What's not to love? The preparation is actually also an incredibly fun social activity if you get others involved. Perfect for informal evening parties or family gatherings on the deck.
This is one of those foods that brings back deep memories of growing up in New Hampshire. My mother went through a grilled pizza phase for a couple of summers. Once you get the basics down, this is a perfect food for experimenting with and it is so flexible since everyone can choose their own toppings. I remember those summer evenings like they were yesterday. So much fun. While summer in New England isn't long, those perfect summer days and nights are truly memorable.
One other note on this, if you've been following me around since Italy, you'll also know that I am a huge fan of super thin crispy pizza, the kind that can only be achieved in ovens heated to a gazillion degrees. I have found that while not exactly the same, I can achieve a similar effect on the grill. Super high temps help crisp the dough and prepare for toppings and it imparts a lovely smokiness that adds so much flavor and depth.
I found this recipe on Epicurious.com. One of my favorite sites for browsing (aka time wasting). If you search for grilled pizza, you'll find a bunch of recipes, but I'd start with this one because it is so amazingly fantastic. It is honestly not hard, even though the instructions look super long. I'd also encourage you to make this exactly as noted. I have a tendency to change things around, but this recipe is seriously perfect as is. Oh, and the fresh rosemary in here is outstanding, it really makes a difference.
Grilled Pizza with Spicy Italian Sausage
I will confess to one small variation. We substituted mild for spicy sausage. I love spicy. John doesn't. I've learned to compromise when needed!
Oops, actually two. I used cherry tomatoes since we had those available.
John and I made this together. I made the dough and prepped all the fun and colorful ingredients. He was in charge of the grilling activity. Everything came together just beautifully.
It is a gorgeous dish to look at with all of the color and contrast. The flavors are also a perfect balance of sweet, smoky, fresh and tangy. We looked at each other after the first bite and literally almost did a happy dance in the kitchen.
Love, love, love this recipe. Definitely a summer keeper, although next time we'll invite friends over for a fun evening. Lots of versatility with wine pairing too. This would be perfect with a crisp pinot grigio or lightly sweet rose or even a chianti to pick up the smokiness in the sausage.
Bon Appetit!
This is one of those foods that brings back deep memories of growing up in New Hampshire. My mother went through a grilled pizza phase for a couple of summers. Once you get the basics down, this is a perfect food for experimenting with and it is so flexible since everyone can choose their own toppings. I remember those summer evenings like they were yesterday. So much fun. While summer in New England isn't long, those perfect summer days and nights are truly memorable.
One other note on this, if you've been following me around since Italy, you'll also know that I am a huge fan of super thin crispy pizza, the kind that can only be achieved in ovens heated to a gazillion degrees. I have found that while not exactly the same, I can achieve a similar effect on the grill. Super high temps help crisp the dough and prepare for toppings and it imparts a lovely smokiness that adds so much flavor and depth.
I found this recipe on Epicurious.com. One of my favorite sites for browsing (aka time wasting). If you search for grilled pizza, you'll find a bunch of recipes, but I'd start with this one because it is so amazingly fantastic. It is honestly not hard, even though the instructions look super long. I'd also encourage you to make this exactly as noted. I have a tendency to change things around, but this recipe is seriously perfect as is. Oh, and the fresh rosemary in here is outstanding, it really makes a difference.
Grilled Pizza with Spicy Italian Sausage
I will confess to one small variation. We substituted mild for spicy sausage. I love spicy. John doesn't. I've learned to compromise when needed!
Oops, actually two. I used cherry tomatoes since we had those available.
John and I made this together. I made the dough and prepped all the fun and colorful ingredients. He was in charge of the grilling activity. Everything came together just beautifully.
It is a gorgeous dish to look at with all of the color and contrast. The flavors are also a perfect balance of sweet, smoky, fresh and tangy. We looked at each other after the first bite and literally almost did a happy dance in the kitchen.
Love, love, love this recipe. Definitely a summer keeper, although next time we'll invite friends over for a fun evening. Lots of versatility with wine pairing too. This would be perfect with a crisp pinot grigio or lightly sweet rose or even a chianti to pick up the smokiness in the sausage.
Bon Appetit!
