Best of: Grilled Southwest Pizza

This is a great “party trick!” It was originally posted in October, 2011.

So, today I am going to share a method rather than a recipe. A few years ago, Eating Well magazine published an article on grilling pizza. I was skeptical, but tried it anyway. It was so much fun (and good), and I’ve been making it ever since. Black Bean Nacho is my favorite, but you really can use just about anything to top this pizza. I wanted to use green chile and red onion this time, so I looked at pizza restaurant menus and decided on a Southwest flavor combination.

When grilling a pizza, you want to make sure you have all your ingredients ready to go before you turn on the grill. The basic procedure is to grill one side of the crust, flip it, and then quickly top the pizza so the toppings can heat and the cheese melt before the crust burns.

I use this recipe from Eating Well for the whole wheat dough. If you are going to grill your crust, you need a pretty stiff dough. Otherwise, it will sink into the grate of the grill and you will have a mess. The dough has to rise for an hour. I use cornmeal to dust a cookie  sheet, and roll out the crust about 1/4 inch thick. I dust a little extra cornmeal on top so that it doesn’t stick when I transfer it to the grill. To make the transfer, I gently fold the crust in half lengthwise and then slide it over onto the preheated grill. You should use low heat to grill the pizza; otherwise the crust will burn. Close the grill cover and cook until the bottom of the crust starts to brown.

grilling the pizza crust
This is my pizza crust, just ready to turn.

OK, here’s the tough part. I slide the biggest spatula I have under the crust (it will be pretty firm) and gently flip the crust over.

Now comes the fun part-topping the pizza. You want to have all your toppings ready to go, right next to your grill, so that you can start topping as soon as you flip the crust. I used this recipe from allrecipes.com for the sauce. It made enough for 3 pizzas, so I froze the extra for next time. After the sauce, I topped the pizza with leftover shredded chicken breast, green chile, roasted red onion, chopped tomatoes, black olives, and cheddar and mozzarella cheeses.

grilled Southwest pizza
The finished pizza.

This was SO good! You could use whatever toppings you like. Once you have all the ingredients ready, it only takes 10-15 minutes total to grill the pizza.

Happy eating!

Ruth

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