Heat grill to 450°F/232°C.
Set up prep station closed to bbq to easy access ingredients & tools
Brush one side with olive oil & lay it onto the grill.
Lightly brush the top side with olive oil.
Grill for 2-3 minutes until grill marks appear on the bottom.
Using tongs, flip it over.
Spread thin layer of sauce (tomato, pesto, be creative).
Layer on your favorite toppings.
Don’t overload or pizza won’t cook well.
Close the lid and continue to grill another 3-5 minutes until the cheese has melted. If pizza starts to burn, move it to a cooler part of grill and lower the heat.
Ingredients such as fresh herbs and greens should not be put on until pizza is removed from the grill.
Let cool for 3-5 minutes before serving.
Brush the top of grilled pizza dough with tomato sauce. Lay the burrata slices and tomatoes evenly on top. Grill for 3-5 minutes until cheese is melted. Remove from the heat and garnish the top with fresh basil leaves before serving.
Mix ricotta and thyme together and spread on top of grilled pizza dough. Arrange peaches and bacon on pizza and grill for 3-5 minutes. Remove and drizzle with honey and top with microgreens.
Brush top of the grilled pizza dough with olive oil and half of the Parmesan shavings. Cover with the Prosciutto slices and then the arugula. Top with the remaining Parmesan shavings and drizzle the top with Nonna Pia’s balsamic glaze.
Heat grill to 450°F/232°C.
Set up prep station closed to bbq to easy access ingredients & tools
Brush one side with olive oil & lay it onto the grill.
Lightly brush the top side with olive oil.
Grill for 2-3 minutes until grill marks appear on the bottom.
Using tongs, flip it over.
Spread thin layer of sauce (tomato, pesto, be creative).
Layer on your favorite toppings.
Don’t overload or pizza won’t cook well.
Close the lid and continue to grill another 3-5 minutes until the cheese has melted. If pizza starts to burn, move it to a cooler part of grill and lower the heat.
Ingredients such as fresh herbs and greens should not be put on until pizza is removed from the grill.
Let cool for 3-5 minutes before serving.
Brush the top of grilled pizza dough with tomato sauce. Lay the burrata slices and tomatoes evenly on top. Grill for 3-5 minutes until cheese is melted. Remove from the heat and garnish the top with fresh basil leaves before serving.
Mix ricotta and thyme together and spread on top of grilled pizza dough. Arrange peaches and bacon on pizza and grill for 3-5 minutes. Remove and drizzle with honey and top with microgreens.
Brush top of the grilled pizza dough with olive oil and half of the Parmesan shavings. Cover with the Prosciutto slices and then the arugula. Top with the remaining Parmesan shavings and drizzle the top with Nonna Pia’s balsamic glaze.
