
I've been wanting to try homemade grilled pizza for sometime now. I imagine a warm summer night on the back deck at
I have to admit....the idea of throwing the dough on the grill is scary - but people say it works!
Years ago, when I lived in
Blue Train Cafe Smoked Salmon Pizza (adapted for the grill)
Ingredients:
Basic Pizza Dough – store bought from your favorite pizza shop or you could use one 14-ounce can of Pillsbury Pizza Crust
2 tablespoons of all-purpose flour or cornmeal
1/4 cup olive oil
2 tablespoons pesto sauce
8 ounces smoked salmon, thinly sliced
6 ounces goat cheese
1/4 cup minced shallots or green onions
Mixed Salad Greens
1 tablespoon capers
Fresh sprigs of dill, garnish
Directions:
1. Preheat Grill - Gas: If you're using gas, preheat to medium-high. Coals: Prepare so to cook over a moderately hot fire. Grease your grill to prepare sticking (I'd spray a good coating of PAM).
2. Stretch/roll out dough on a lightly floured piece of aluminum foil. You’ll want it to be about 1/8-inch thick. Brush olive oil generously over the dough with a pastry brush.
3. Now – take it out to your grill and slap it upside down on the grill and pull the foil off. Don't worry: The dough won't fall through the grate. You'll think it will, but people say it doesn't!
4. Once the dough is on the grill, it will take about 2 to 3 minutes of cooking time before it's ready to flip. Brush on more olive oil on the exposed side. When the dough starts to bubble on the exposed side - it's time to flip. The dough should release easily from the grate at this point. Slide it loose from the grill with tongs or a large BBQ spatula and flip.
5. Now…..add the toppings quickly!!! A thin layer of pesto sauce, salmon, goat cheese and onions.
6. Once you've got your pizza topped, close the grill lid to finish warming through – an additional 2-3 minutes (check after about a minute for doneness).
7. When the pizza's ready, use tongs or spatula to remove it from the grill. Throw it on a cookie sheet – top with mixed greens, capers and fresh dill - slice and serve.
This is not your typical cheesy pizza – I like to think of it more like a flat bread.
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