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Heavenly Grilled Pizza

Ann and Chuck on Blue Heaven have perfected the grilled pizza using a pizza stone and IR temperature sensor.
Servings: 4 people

Ingredients

Pizza Dough

  • 4 cups All-purpose flour (King Arthur or Italian tipo OO)
  • 2 tsp Sugar
  • 2 tsp Salt
  • 2 tsp dry yeast (1 packet)
  • 2 tbsp EVOO

Fig, Prosciutto and Goat Cheese Pizza topped with Arugula

  • 4 oz Fig preserves/jam
  • 4 oz Crumbled goat cheese
  • 4 oz Sliced Prosciutto
  • 2-3 cups Arugula
  • 1 tbsp Fresh lemon juice
  • 1-2 tbsp EVOO
  • Salt & pepper to taste

Pepperoni Pizza

  • 1 cup Pizza sauce
  • 1 1/2 cups Shredded mozzerella
  • 4 oz sliced pepperoni

Instructions

Pizza Dough preparation

  • Mix (1 ½) Cups warm (110F) water in a cup with 1 tsp sugar and sprinkle yeast on top. Allow to proof for 10 minutes. 
  • Mix in olive oil and then pour into a large bowl with the flour, salt and remaining sugar. Mix with a spoon adding more flour until not sticky.
  • Turn out onto a very clean work surface and knead 8-10 minutes adding more flour as necessary until springy. 
  • Coat with oil and put in large bowl- cover with plastic wrap and place in a warm place (80-100F) until doubles in size - about 1 hour
  • Punch down and divide. Cover with a towel and let the dough rest 10 minutes.
  • Stretch or role into a 13-14” circle and place on baking sheet that has cooking spray applied. Now it is ready for the toppings

Fig, Prosciutto and Goat Cheese Pizza with Arugula topping

  • Add olive oil, lemon juice, salt and pepper to the arugula and set aside
  • Spread fig preserves over pizza dough, next scatter chunks of goat cheese then top with prosciutto. 
  • Place a pizza stone on a (preferably)  round stern-mounted gas grill. Set thermostat to medium-high and bring to a 450º temperature. Gauge the temperature using an IR heat sensor if you have one.
  • Place the pizza on the hot stone, shut the lid and check after 15 minutes. The pizza will be done when the crust is browned crispy and the cheese is melted. Remove with a large spatula and let rest for 5 minutes before slicing. 
  • Follow same instructions for the Pepperoni Pizza

Notes