Grilled Pizza – version 1

18 May

Grilled pizza w/sauted peppers and onions

My last college roommate, Dan, showed me a cooking show called ‘The Surreal Gourmet‘. Among other crazy things I saw this man cook salmon in a dishwasher. The host also grilled pizza in one episode… that’s right, grilled pizza. I thought he was crazy at first, but after trying it myself I have to say that that the idea is pure genius. The beauty of this method is that you can make it however you’d like, and the lighlty chared crust is crisp and very flavorful. I make this particular pizza very frequently because I love the carmelized onions so much… they’re like candy, I swear.


  • 1 ball of frozen pizza dough
  • Olive oil
  • 1 can of pizza sauce
  • Mozzerella cheese
  • 2 bell peppers
  • 1 large onion
  • Soy sauce


  • Leave frozen ball of dough in the fridge overnight to thaw
  • Roll out the dough onto a platter or cookie sheet for easy transport to the grill. I usually just roll mine out to completely fill a cookie sheet, making a rectangular pizza.
  • Dice the two peppers as well as the onion.
  • Saute the onions in a pan with a little olive oil until they start to brown slightly. By that point, a lot of the moisture will have cooked out of the onion. As a by-product of that, its sweetness will be intensified.
  • Add the peppers and a few shakes of soy sauce. Cook this a couple of minutes to barely cook the peppers and let the soy sauce absorb into the vegetation.
  • Preheat your grill and clean well with a wire brush.
  • Apply a layer of olive oil to the dough with a basting brush.
  • Put the dough oil side down onto the hot grill and let cook for about 5 minutes. (You’ll just have to trust me when I say that this will not stick to the grill if it is clean.)
  • When the underside of the dough is brown and crisp, turn off one of the burners and flip the dough over. Position it over the burner that is off so its not on direct heat. We’ll do this so the ingredients have time to bake before the other side of the crust burns.
  • Spread on a thin layer of sauce and 1 third of the peppers/onions.
  • Apply a layer of the cheese and top with the rest of the peppers/onions.
  • Let this bake with the lid closed for 5 more minutes, or until the cheese is melted.
  • Turn the other burner back on and grill long enough to brown it slightly if it isn’t already.
  • Remove this and let it cool for 10 minues, and enjoy 🙂

4 Responses to “Grilled Pizza – version 1”

  1. Melanie May 18, 2006 at 8:00 pm #

    I read your post, but I leave no useful comment. Mwaha

  2. R.B. Boyer May 18, 2006 at 9:56 pm #

    So I take it that this would be a whole lot more difficult for a charcoal-based grilling system?

  3. zenman May 19, 2006 at 6:06 am #

    I think its still very doable on a charcoal grill. To be honest, most of the time I just leave the pizza over the direct heat the entire time, and it doesn’t burn. Its just a safer bet if you do it more slowly by using indirect heat for a portion of the cooking.

  4. Mouse May 24, 2006 at 11:19 pm #

    Looks good. Wish there was food of that quality on campus.

    At least I’ll be goin home soon. (:

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