I love making Neapolitan Pizza, even though I don’t have a pizza oven (which would really take it a cut above). In my original recipe, the crispiness of the pizza oven is achieved with a combination of a hot cast iron skillet and the oven broiler.
So I got to thinking…would there be a way to make the pizzas on the outdoor grill and achieve something closer to the pizza oven?
The answer is…sorta…
I loved the way the crust baked up on the outdoor grill, but without heat from the top, I wasn’t able to get that char on the cheese that makes a Neapolitan pizza so great.
All in all, this works in a pinch, especially on a hot summer day when I don’t want to turn the broiler on, but overall, I think I’ll stick to my skillet/broiler combo!
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Sunday Funday
Recipes on the Grill
Neapolitan Pizza on the Grill
1 (14 ounce) can fire roasted crushed Italian tomatoes
12 ounces fresh mozzarella, sliced
Fresh basil, sliced
Prepare dough to recipe instructions.
Preheat the grill to medium heat.
Gently stretch each dough ball by hand to about 9-inches. Place the dough directly on the grill grates. Close the grill and cook for about 3 minutes.
Use a grill safe pizza peel or spatula to flip the pizza. Top with sauce and cheese. Close the grill and cook for another 5 minutes or until cheese is melted and crust is cooked.
Top with fresh basil and serve.
I have a gas grill that works much like an indoor oven and love making pizza on it. Neopolitan is one of my favorites too.
ReplyDeleteI don't have a pizza oven either. But now I will have to give this a try.
ReplyDeleteWhat you need is a blow torch to finish them off! I love mine. But even without the charred bits on top, you've made great pizza.
ReplyDeleteThis looks so good!
ReplyDelete