August 16, 2010
My pizza recipe was one of the first things I posted on this blog. It makes a fairly thick large rectangular crust and a round crust. I then modified it slightly and posted a single crust recipe that is a little easier. (I just added some new photos to that post.) I like using both recipes, and while both make a somewhat thick crust, they can be made into a thin crust by simply using the same amount of dough to make a larger pizza. For example, you might use the single crust recipe in a rectangular cookie sheet rather than a round pizza pan. The crust will be a little thinner, but the pizza will be larger.
When the weather is cool, I make gluten-free pizza most Friday evenings. When the weather gets hot, though, I refuse to do it. I won’t heat up the kitchen and much of the house just for pizza. A friend of mine makes her regular wheat pizza on the grill, so this summer I decided to try it with gluten-free pizza.
I followed my recipe as usual except anytime it was supposed to go in the oven, I put it on my gas grill. My grill has a thermometer so I kept the controls adjusted to keep the temperature at about 400 degrees. The pizza dough went on rectangular cookie sheets and I just baked one at a time. First, I precooked the crust:
Then I added everything and finished baking:
As you can see, the crust did not brown well, but it was still cooked through and tasted good. It’s not my preferred way to make pizza, but it gets the job done, and makes my family happy.
Have you ever grilled pizza?
Labels: main dish recipes
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