It’s summer! Fire up the grill and make this Grilled Tomato Basil Pizza for dinner this weekend!
When does one actually become an adult? Sure, you could make the legal argument that it’s at age 18 or perhaps 21. But when do you actually become an adult? A couple of our best friends that we knew back in our Atlanta days came up to visit recently. We hung out with them almost every weekend back in those grad school days. We’d get together and play video games or talk about gardening or watch sports. We even made it out to one of his semi-pro football games once, but that is a story all by itself.
Fast forward 6 years. We live in upstate New York. They live in Philly, but they’re moving to Colorado this summer. They also have a son who is a year older than Robbie. Needless to say, our weekend was very different from those days back in Atlanta. At one point, we got to talking about being “adults.” I put that in quotes as none of us actually felt like we’re adults. I mean, we are adults. We have kids and dogs. We have jobs. We have houses with lawns that need to be mowed. We go to bed at 9pm. But we still feel like we’re kids! I love watching a good cartoon or playing video games still. It’s just that I have to do it much earlier now.
Adulting. Have you guys heard of this? It’s the act of growing up and being responsible. As in, “I got up for the gym 2 days this week. And I didn’t fall asleep at work. #Adulting” As the four of us were sitting on the back porch chatting about being adults, we realized that adult is just a term. We are adults in that we are responsible, but we are still kids at heart!
Over the course of the weekend, we enjoyed all sorts of delicious food…most of it on the grill. Some things never change! For their last night in town, I decided to make some grilled pizzas. Have you guys ever grilled pizza? It’s delicious! Those tasty charred bits around the edge of the crust. The smoky delicious flavor from the charcoal. Yum! The flavor is out of this world! And grilled pizzas cook fast…like really fast. And since they are cooked on the grill, there’s no need to heat up the oven indoors. Win!
So I opted to keep it simple and made a Grilled Tomato Basil Pizza. Sometimes the simplest combinations are the best, right? Plus, with grilled pizzas, it’s best to keep the toppings light. Too many toppings will make the pizza harder to grill. And I gotta say that the Grilled Tomato Basil Pizza was an excellent option. We sat around chatting about old times and celebrating our friends’ upcoming move to Colorado. And then we went to bed at 9pm. #Adulting
This Grilled Tomato Basil Pizza was definitely a winner! Oh, and here’s a tip we’ve picked up when it comes to grilling pizzas. Make smaller, individual sized pizzas. They are much easier to handle on the grill. I’ve made full-sized grilled pizzas in the past, and it can definitely be done. But it’s just much easier with smaller pizzas! Also, since the pizzas cook so quickly on the grill, you’ll need to precook any meat or veggies. (That’s why I typically go for more simple toppings like this Grilled Tomato Basil Pizza.)
Let’s celebrate being adults and fire up the grill this weekend. I think another Grilled Tomato Basil Pizza is on the menu. Cheers, my friends!
Grilled Tomato Basil Pizza
For the Dough
- 4½ cups bread flour
- 2 tsp salt
- 1 tsp instant yeast
- 1¾ cups water
- 3 Tbsp olive oil
- cornmeal for dusting
For the Grilled Pizza
- canola oil for brushing grill grates
- olive oil for brushing pizza
- 1 cup pizza sauce
- 1¾ cups mozzarella cheese shredded
- ¼ cup Parmesan cheese grated
- 3 Roma tomatoes very thinly sliced
- fresh basil torn
For the Dough
- Using a countertop mixer, add flour, salt and yeast; stir until well combined. Add water and olive oil; mix on low speed until dough comes together. Increase speed to medium and continue mixing for 5-6 minutes. (Note: If the dough appears wet and doesn’t pull away from the sides of the bowl, add 1-2 Tbsp of additional flour. Similarly, if the dough appears dry, just add 1 Tbsp of additional water.)
- Divide the dough into 4 equal portions. Shape each portion into a round ball. Sprinkle cornmeal generously on a sheet pan and then place each dough ball on pan. Brush tops of dough balls lightly with olive oil.
- Cover pan lightly with plastic wrap and refrigerate overnight.
- The next day, gently press the dough balls into ½”-thick round discs. Lightly brush the tops of the discs with olive oil. Cover lightly with plastic wrap and let dough rest at room temperature for 2 hours.
For the Grilled Pizza
- About 20 minutes before dough is ready, light charcoal grill for direct heat. (I aim for ~550-600°F, but note that cooking times will vary greatly based on temperature of your grill.)
- In a small bowl, combine shredded mozzarella and Parmesan cheese; set aside.
- Once dough has rested, stretch each ball into an 8” round pizza. (If needed, a rolling pin can be very helpful for shaping pizza dough.)
- Using a grill brush (or folded paper towel and tongs), brush the grill grates with canola oil.
- Working with one piece at a time, place dough on a cornmeal-dusted pizza peel (or rimless cookie sheet). Slide dough onto grill. Close lid and let cook for 2 minutes.
- Using grill tongs, slide the dough back onto the pizza peel or cookie sheet. Flip pizza over so the uncooked portion is on bottom. Brush the dough lightly with olive oil and spread ¼ cup of pizza sauce on top. Sprinkle ½ cup of cheese across the top of the pizza and then lay several slices of tomato on top. Slide pizza back onto grill and let cook for 3-5 more minutes.
- Transfer pizza to a cutting board and top with fresh basil. Let rest for several minutes before slicing.
- Continue grilling remaining pizzas.