The Grill Master is back! I have been loving learning a new cooking technique this summer so I have been experimenting with everything I can. This week I decided to dive into grilled pizzas, with Mama Jess sauce of course! This is a fun dinner to get your family involved with, the kids will love rolling out the pizza dough and choosing their toppings.
Grilling pizzas are a great alternative to the usual pizzas in the oven. Not only are they ready faster, but they have a really delicious smokey flavor to them. Not to mention, the crust crisps up on the outside and stays soft and fluffy on the inside. Plus, your kitchen doesn’t heat up from the oven being on, so it’s a win-win on a hot summer day.
I read several grilling guides and grilled pizza recipes online to make sure I was prepared. Therefore, I want this to be your Grilled Pizza Guide. Count it as me giving back to everyone who helped me.
Here is what I learned:
- The grill should be set to about 400 degrees F. The hotter the heat, the less time you have to melt the cheese before the crust burns. I learned this the hard way.
- Have all of your ingredients ready to go and easy to grab before you start. The pizza dough grills FAST and you need to be prepared!
- Don’t skip the step about oiling up the grill (you’ll find more details in the recipe below). Trust me on this.
- The larger the pizza, the harder it is to flip. The first pizza I made, I used all of the premade dough. It was tough to get on to the grill and it took two spatulas to flip it! I recommend the smaller, personal pizzas that can be easily flipped with one spatula.
- Finally, this should be common sense, do not put the cheese too close to the grill. I learned this the hard way too.
Enjoy this alternative pizza method and let us know if you make them!
Claire and the Mamas at Mama Jess
Mama Jess Grilled Pizza
16 oz premade wholewheat pizza dough (I used Papa Sal’s)
1/4 jar Mama Jess sauce
2 garlic cloves, minced
2 tbsp dried basil
1/4 cup vegetable oil
2 tbsp olive oil
Any other pizza toppings you want such as cheese, pepperoni, veggies, spinach, shredded chicken, etc.
- In a small bowl, combine the Mama Jess Garden sauce, minced garlic, and basil. Set aside.
- Light the grill and get it to about 400 degrees F. This temperature will ensure an even, crispy crust.
- Break the pizza dough package into quarters to make personal pizzas.
- Prepare the pizza dough by rolling it out on a flat, floured service that you can carry to the grill, such as a cutting board or the back of a baking sheet. The dough should be well floured so it slides easily.
- Make sure all of your pizza toppings are readily available and easy to reach. This dough cooks up quick and you will need to apply the toppings fast to make sure they are cooked evenly before the crust burns.
- Using a pair of tongs, dip paper towel into the vegetable oil and coat the space on the grill that you will be grilling the pizza dough on. Apply this oil liberally!
- Using a wide spatula, transfer the dough from the floured service to the grill. Close the grill and allow to heat for about 2 minutes, or until the top starts to bubble and you see grill lines on the bottom.
- Carefully, using the spatula, flip the dough to the other side, and start applying the toppings, beginning with the Mama Jess sauce. You will want to do this as quickly as possible to ensure that the cheese has enough time to melt before the crust gets burned.
- Grill for another 2-3 minutes, until the cheese is melted or until your other toppings are cooked to the level that you want them to be.
- Using the wide spatula, remove the pizza from the grill and set aside on a cutting board.