One of my favorite things to make on the grill is pizza. Your grill is like a pizza oven and you can essentially bake your dough on the grates much like a pizza bakes in a hot coal brick oven. I got the chance to tour the kitchen at Anthony’s Coal Fired Pizza to see first hand how a real coal-fired pizza oven works.
Along the way, I also got to taste some of their other items like their enormous meatballs and the eggplant parmesan. I hold a special place in my heart for Anthony’s because he is also the proud owner of Fort Lauderdale’s Italian restaurant “Anthony’s Runway 84” and this is one of the first places Scott and I went on a date!
This trip into their pizza kitchen has inspired me to figure out new Italian style items on the grill- so stay tuned. Their will be a new pizza recipe coming soon!
If you are inspired to try pizza on the grill, my “Mini Caprese Pizzas” are super easy and always a crowd pleaser. The recipe is below:
- One package refrigerated pizza dough (or you can make your own)
- 2 tomatoes, thinly sliced- drizzle slices generously with olive oil, sea salt and pepper
- Fresh, Mozzarella cheese- cut into bite size pieces
- salt, pepper
- olive oil
Preheat grill to medium heat. Then, roll out the pizza dough on a flat surface. Using a small bowl or wide mouthed glass, cut the dough into small circles to make the mini pizzas. Roll leftover dough pieces together, flatten and repeat cutting into small circular cutouts.
Brush both sides of the dough with olive oil. Make sure your grill has been sprayed with non stick spray. Grill the dough until grate marks appear, about 5 minutes. Flip the dough, then, with recently grilled side up, add tomato slices, a piece of basil, and the mozzarella.
Grill for 5 minutes or until cheese has melted.
This recipe can easily be adapted for meatlovers with the addition of cappicola or pepperoni.