Grilled pizza season is here! We removed the cover, dusted it off and fired up the grill. One of my favorite things about grilling pizza is the team work Andrew and I put in to make these beautiful creations. He started by grilling chicken that had been stewing in a lemon garlic marinade. Andrew then sliced the grilled chicken while I rolled out the dough and placed it on my new grill pan.
We grilled the dough for four minutes, then flipped it over. Next, we started assembling the toppings. First to go on was homemade basil pesto sauce, then mozzarella cheese, chicken and roasted red peppers. We grilled the pizza four additional minutes, until the bottom was nice and crispy. I then moved the pizza to the top shelf and closed the lid until the cheese melted. The grill cooks the dough in such a different way than in the oven. The crust turns out lighter, airy and crispier. The toppings had a smoky flavor and the whole pizza was brilliant!