Grilled Pizza
4 servings
45 minutes
Grilled pizza is an amazing blend of traditional Italian cuisine and the spirit of barbecue. Its roots go deep into Tuscan traditions, where simplicity and quality of ingredients are the foundation of flavor. Crispy dough with a light smoky aroma, soaked in olive oil, melting smoked mozzarella cheese, fresh basil, and juicy tomatoes make the dish vibrant and rich. The grill gives the dough a special texture, creating a delicate balance between a crispy crust and a soft center. This pizza is perfect for summer parties and picnics when you want to enjoy authentic Italian flavor outdoors. It pairs wonderfully with a glass of white wine or cool lemonade, and its rich aroma draws everyone to the table.
1
In a large bowl, mix flour, yeast, and salt. Pour in 175 ml of hot water and oil. Mix everything well. The dough should pull away from the sides of the bowl. Place the dough on a floured table. Knead for 5 minutes.
- Wheat flour: 300 g
- Dry yeast: 7 g
- Salt: to taste
- Olive oil: 4 tablespoons
2
Sprinkle the baking sheet with cornmeal. Form a ball from the dough. Place it on a large baking sheet. Cover with plastic wrap and let it rest for 15 minutes.
- Cornmeal: 2 tablespoons
3
Roll out the dough. Lift the edges of the dough up, fold to create a border.
4
Place the pizza base on the barbecue grill. Grill over medium heat for 2-5 minutes until the bottom of the pizza is golden. Flip the base with tongs. Lightly brush with olive oil. Sprinkle with mozzarella, then basil, and top with tomato slices. Grill for another 3-5 minutes until the cheese starts to melt. Drizzle the finished pizza with the remaining olive oil. Sprinkle with salt and pepper.
- Olive oil: 4 tablespoons
- Smoked mozzarella (scamorza affumicata): 250 g
- Basil: 50 g
- Tomatoes: 2 pieces
- Olive oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste