Easy Eats: Grilled BLT Pizza
Perfect Pizza on the Grill
It was a gorgeous night for grilling last night, so I tried grilling pizza! This was my first attempt at making pizza on the grill and I was very happy with the results. This is not a recipe where you are going to stand leisurely by the grill and flip and check and flip and check. It grills up super fast and is ready in minutes.
Another first for me was using the Pillsbury refrigerated pizza dough. When I make a pizza at home, I typically buy the mix that you add water to. Not this time, and I don’t know if I will ever go back. Not only is the premixed dough convenient, it is also delicious, airy and crispy. I am having flashbacks to the delicious bites as I write this.
The recipe says to cut the pizza dough in half and put it on the grill. Since I was pretty confident my three-year-old was not going to eat what I was making, I simply made a cheese pizza for her and my husband and the BLT pizza was all for me. I did not have pizza sauce on hand, but I did have a small can of tomato sauce. I added a couple tablespoons of oregano and a little garlic salt for a mock pizza sauce. After I grilled the crust a bit and then flipped it, I added the sauce and cheese and cooked it the rest of the way until the crust was golden brown and the cheese was melting. I did have a little bite of theirs, and it was very good.
The recipe also calls for just brushing oil on the crust and throwing it on the grill grates; I was not brave enough to attempt this. I laid out some foil and transferred and grilled the pizza that way; I think I had the same results, with less clean up.
Once you place the crust on the grill, it will only take three minutes until you have to flip it to grill the other side, and you still have to brush the other side with olive oil. So be prepared and bring all of your utensils and ingredients outside so you do not risk burning your crust. I speak from experience, as my edges got a little crispy.
Otherwise, you pretty much just follow the directions. This was a tasty pizza that looks beautiful and is a great way to add more vegetables to your diet without all of the calories from the cheese.
If you’re looking for a lighter dinner that is unique, I would definitely suggest this recipe! I invite you to comment to this blog with your grilled pizza photos. I want to see ‘em!
- Heat grill to medium-low.
- Divide the dough into 2 equal pieces.
- On a lightly floured surface, roll each to a ¼-inch thickness.
- Brush each top with ½ tablespoon of the oil.
- Transfer the dough to the grill, oiled-side down.
- Cover grill and cook until the tops begin to bubble and the bottoms become crisp, about 3 minutes.
- Working quickly, brush the top of each piece of dough with ½ tablespoon of the oil and turn over.
- Divide the prosciutto evenly among them and continue to cook, uncovered, until the bottoms are golden and crisp, 2 to 3 minutes.
- Remove from heat and layer with the tomato.
- Top with the arugula and drizzle with the remaining oil.
- Cut into pieces and divide among individual plates.