Posted by Serena Bakes Simply From Scratch / Tuesday, June 24, 2014
Charcoal Grilled Pizza
Charcoal Grilled Pizza tastes similar to wood fired pizza and is easy enough to make any night of the week. Perfect for those warm summer days.
It take the fuss and hassle of deciding what's for dinner at the end of a long week.
Since the weather's been amazingly gorgeous in Washington the last few weeks we've been some pizza grilling fools.
So when we were planning Mas's 9th Birthday Party and he requested pizza for dinner I knew as long as the weather was nice Grilled Pizza it was.
I still can't believe he's already 9!
Times gone way to fast, I wish I had a time slowing machine to keep them young just a little bit longer....
He's the ham in the house and always keep us all entertained.
Love that boy!
I'm surprised he didn't just face plant into the cake!
Just for the record I had a major cake mishap, yes cooking disasters happen to me too!
Mas wanted a chocolate cake so I made him my Moist Chocolate Cake and decided to fill it with Oreo Cookies and Cream Ice Cream and a fudge frosting.
Well I hadn't made an ice cream cake in quite a few years and forgot to freeze the cake layers..
Even though the cake layers where cool they still caused the ice cream to soften.
Then Colt and I then attempted to frost the cake and the ice cream started to melt faster then we could cover it up..
It was a hopeless mess..
The cake tasted amazing, it just won't be winning any cake decorator of the year awards.
But Mas was happy so that's all that matters.
Alright so on to the grilled pizza...
There's two ways to make the pizza.
No matter which way you choose: Heat a charcoal grill using off set heat method placing all hot coals on one side of the grill.
Option 1: Sprinkle cornmeal on a pizza peel and shaped Perfect Pizza Dough.
Cover lightly with Homemade Pizza Sauce 1/3 pound of shredded mozzarella cheese and desired toppings.
Sprinkle with an additional 1/2 cup of mozzarella..
Then the secret is to sprinkle with a little bit of italian seasoning.
Option 2: I find this way a little bit easier.
Spread the Perfect Pizza Dough on a pizza peel covered with cornmeal.
Gently slide the pizza dough onto the side of the grill without any coals.
Cover dough lightly with Pizza Sauce, then cheese and desired toppings.
Cover with additional cheese and italian seasoning.
If you did option one carefully slide pizza onto the side of the grill without coals.
Cover grill and bake until pizza is browned and cheese is melted and bubbly.
About 8-15 minutes.
Use a pizza peel or flat cookie sheet to remove pizza from grill.
Allow pizza to cool for about 5 minutes before slicing.
Charcoal Grilled Pizza
Recipe by Serena Bakes Simply From Scratch
Charcoal Grilled Pizza tastes similar to wood fired pizza and is easy enough to make any night of the week. Perfect for those warm summer days.Prep time: PT12M
Cook time: PT15M
Total time: PT27M
Yield: 2 Large Pizzas
- 1 Recipe Perfect Pizza Dough Or Store Bought Pizza Dough
- 1/4 cup Cornmeal
- 1 Recipe Homemade Pizza Sauce Or Store Bought
- 1 pound Shredded Mozzarella Cheese
- Desired Toppings: Pepperoni, Canadian Bacon, Bell Pepper, Mushrooms, Olives, Pineapple and Fresh Tomatoes
- 1 teaspoon Italian Seasoning
- Heat charcoal on only one side of charcoal grill to cook pizza using off set heat until coal start to become ashen and hot.
- Add about 1-2 tablespoons cornmeal to a pizza peel or flat cookie sheet without a rim.
- Gently stretch pizza dough into a large pizza to fit on pizza peel.
- Place dough on pizza peel or cookie sheet. Transfer pizza dough to hot grill over the side of the grill without coals.
- Lightly spread pizza sauce on dough leaving about 1/2" around the edge. Cover pizza sauce with 1/3 pound of cheese. Cover with desired toppings and an additional 1/2 cup of cheese. Sprinkle with 1/2 teaspoon Italian Seasoning.
- Cover grill and cook pizza until lightly brown and cheese is bubbly about 8-15 minutes.
- Remove pizza from grill using pizza peel or flat cookie sheet. Allow pizza to cool for 5 minutes before slicing.