Hey, Friends! How was your weekend? All and all our move was a success, we are now just hanging out in the apartment like one big happy family. More about the move later, today I want to share with you our experience grilling pizza a couple of weekends ago! AKA my new favorite thing to grill!
Prior to this summer, we were still rocking the old charcoal grill which worked fine but was an extreme hassle. Not to mention I couldn’t figure out how to light those damn coals for the life of me. Mr. Hungry did an INSANE amount of research when deciding what he wanted to upgrade to.
We went with a Weber grill mostly because of their reputation for durability. Weber grills are twice as expensive as other propane grills on the market but have a reputation for lasting four times as long. We got a four burner because well, meal prep, that’s why! I made two pizzas, a pesto shrimp version with leftover dairy free arugula pesto that you see above and a traditional pepperoni. What I learned about making pizza on the grill is you have to be quick like lightening!You want to have all your ingredients prepped BEFORE you even warm up the grill. Click To Tweet
After the pizza dough is cooked, it’s super fast topping the pizzas and as soon as it’s golden brown and bubbly your pizzas are DONZO! I actually did one pizza and then the other so that I could get the hang of it.
Then you slide them off the grill and let them cool enough to eat! As you can tell my pizza dough cracked in half. I used Trader Joe’s Gluten Free Pizza dough which I let defrost in the fridge overnight. They got moved around and something heavy put on top of them so they broke. To my surprise grilling the pizza worked out just fine anyway!
Have you ever grilled pizza before? What’s the weirdest thing you’ve ever grilled? I think the pickles I grilled in the Bloody Mary Kebabs were the weirdest thing I’ve ever grilled (tasted good though!)
Shrimp Pesto Grilled Pizza
This shrimp pesto grilled pizza is going to be your new favorite thing you can't wait to throw on the grill!
- 1 pizza crust (medium thickness works best, too thin and it will crack, to thick and it won’t cook before it burns)
- ¼ cup arugula pesto or walnut pesto or store bought
- ¼ cup shredded part skim mozzarella cheese
- ½ cup artichoke hearts
- 2-3T sliced olives
- 15 medium cooked shrimp, tail off
- 5 cherry tomatoes sliced into halves
- Make or defrost your pizza dough.
- Preheat grill to 600F
- Coat both sides of pizza dough with olive oil.
- Cook pizza dough with the lid closed for 2-3 minutes or 1-2 minutes with grill closed.
- Use your tongs to lift the pizza up and check for doneness, you want grill marks but no charring. Basically, you are looking for a crisp layer of pizza dough, like it’s almost ready to eat.
- If possible, at this point move the pizza crust away from direct heat. Then, flip the pizza dough and begin coating the pizza with desired toppings. If making the shrimp pesto pizza I suggest going in order of pesto, cheese, then toppings.
- Cook the pizza for 3-5 minutes with the lid on or until it’s melted and bubbly. Don't walk away, you want to check your pizza every 1-2 minutes for doneness! Drag the pizza off the grill and let cool for a few minutes before serving!
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