When it comes to the grill, thoughts of marinated or sauce-laden meats often come to mind first. But the grill also is a great place to make all types of pizza. This works for weeknights with premade dough, weekends with homemade dough, or parties where you let each guest make their own.
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Individual Grilled Veggie Pizzas
- 1 large portobello mushroom, sliced
- 1 small zucchini, sliced
- 1/4 pound butternut squash, peeled, seeded, and thinly sliced
- 1 cup bite-size broccoli florets
- 1/4 cup chopped red onion
- 1 tablespoon olive oil
- 2 ounces refrigerated pizza crust
- 1/4 cup pesto
- 1/4 cup crumbled Gorgonzola or blue cheese
- 1/4 cup fontina cheese, cubed
Preheat an outdoor grill for high heat. Place the mushrooms, zucchini, squash, broccoli, and onion in a grill pan, and brush with 2 tablespoons olive oil. Grill until tender when pierced with a fork, about 5 minutes. Remove from grill and set aside.
Roll out pizza dough on a floured surface to make two 8-inch circles 1/4 inch thick. Place onto pizza pans. Brush tops with remaining 1 tablespoon olive oil. Grill until browned, turning once, about 3 minutes each side. Remove from grill and spread with pesto. Top with cooked vegetables. Sprinkle with blue and fontina cheeses. Return to grill, cover, and cook until cheese melts, about 3 minutes. Makes 2 servings.
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Barbeque Chicken Grilled Pizza
- 1 cup chopped cooked chicken
- 1/2 cup barbeque sauce, divided
- 1 13.8-ounce package refrigerated pizza dough
- 2 tablespoons olive oil, or as needed
- 1 cup shredded Colby-Monterey Jack cheese
- 1 cup diced tomatoes, or to taste
Preheat grill for medium heat and lightly oil the grate. In a bowl, mix chicken and 2 tablespoons barbeque sauce together until evenly coated.
Roll out pizza dough onto a work surface and cut in half to form 2 rectangles. Brush the top of each rectangle with olive oil. Place dough, oil-side down, onto the grill; cook until bottom of dough is browned and top is bubbling up, about 5 minutes. Brush the tops of each dough with oil and flip.
Spread the remaining barbeque sauce over each crust; top with chicken, Colby-Monterey Jack cheese, and tomatoes. Close the lid of the grill and cook pizza until cheese is melted, about 3 minutes. Remove pizza from grill and cool before slicing, about 3 minutes. Makes 6 servings.
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If you like a crispy pizza crust, make sure your grill is preheated. Coals take about 30 minutes and gas takes about 15 minutes to preheat.