Grilled pizza offers an unparalleled culinary experience, boasting a crust that’s both exquisitely crispy and delightfully chewy. Imagine it generously topped with an abundance of rich Tillamook cheese, savory pepperoni, succulent sausage, and a vibrant, aromatic pesto sauce. This isn’t just pizza; it’s a backyard masterpiece.
This summer has been quite the adventure, or perhaps it’s more accurate to say it felt like a summer where we needed a little extra joy. After navigating the complexities of a total kitchen renovation, complete with unexpected setbacks and a few nightmares, our family was desperate for some lighthearted fun. We decided to embrace the spirit of outdoor cooking and ventured to the grill with fresh pizza dough in hand. It became a delightful family activity as we taught the kids the art of grilling pizzas. The undisputed champion of our grilling session? A remarkably quick and effortless Pesto Pepperoni Grilled Pizza, ready in just 5 minutes.
While I envisioned adding some briny olives to my personal slice, my partner, Cade, was staunchly against it. It’s funny how a simple ingredient like olives can divide a pizza-loving household! You either crave them on your pizza or you absolutely don’t, and on this, we definitely had differing opinions.
Our appreciation for Tillamook products runs deep; we’ve been dedicated fans for years. Their Farmstyle Thick Cut Shredded Cheese consistently delivers exceptional flavor and texture, proving to be an absolute game-changer in this grilled pizza recipe. We’re particularly fond of their mozzarella, which melts down into a perfectly gooey, golden layer that complements the crisp crust and vibrant toppings. If you love Tillamook as much as we do, don’t miss this post too for another delicious creation.
The extensive range of Tillamookcheese varieties opens up a world of possibilities for crafting diverse and exciting pizzas. From sharp cheddar to creamy provolone, the flavor options are truly endless, allowing you to get creative with your toppings. We’re excited to share more of our unique pizza creations with you soon, so keep an eye out for upcoming recipes!
Whether you’re in the midst of a full-scale kitchen renovation or simply contending with scorching summer temperatures, turning on your oven can often be the last thing you want to do. That’s where the trusty grill comes to the rescue! It has been an absolute lifesaver for us this summer, allowing us to enjoy delicious meals without heating up the house. Moreover, there’s an undeniable charm and distinct deliciousness that comes with a grilled pizza. The intense, direct heat of the grill imparts a smoky flavor to the dough and creates an incredibly crispy base, while the toppings cook beautifully and the cheese achieves that coveted, perfectly melted consistency. You simply have to experience it for yourself!
The subtle smokiness infused into the dough from the grill is a game-changer, elevating the flavor profile far beyond what a conventional oven can achieve. This unique char and crispness truly transform a homemade pizza into something extraordinary. Each bite offers a satisfying crunch followed by a tender, flavorful interior, making grilled pizza a standout dish. It’s a revelation!
Crafting the Perfect Homemade Grilled Pizza
When it comes to our pesto pepperoni grilled pizza, we take pride in making as many components from scratch as possible. This approach allows us to control the quality and freshness of every ingredient, resulting in a superior flavor that store-bought alternatives simply can’t match. We prepare our own fresh pesto, whip up an easy homemade pizza sauce, and, of course, craft our own perfectly chewy pizza crust. While this might sound like a lot of work, I often prepare the pizza sauce and pesto ahead of time, which significantly streamlines the process on pizza night. Let’s walk through the steps for creating an outstanding pizza crust, ensuring a perfect foundation for your grilled masterpiece:
Step-by-Step Pizza Crust Perfection
- **Activate the Yeast:** Begin by combining warm water, sugar, and yeast in a bowl. Allow this mixture to sit undisturbed for approximately 5 minutes until the yeast proofs, indicated by a foamy layer forming on the surface. This crucial step ensures your dough will rise properly, resulting in a light and airy crust.
- **Initial Flour Mixture:** Transfer the proofed yeast mixture into the bowl of a stand mixer fitted with a dough hook. Add 2 ½ cups of all-purpose flour and mix on low speed until the ingredients are just combined.
- **Form and Knead the Dough:** Incorporate the remaining 2 ½ cups of flour and the salt into the mixer. Increase the speed to medium-low and continue kneading until the dough becomes smooth, elastic, and pulls away cleanly from the sides of the bowl. This typically takes 7-10 minutes.
- **First Rise (Resting Period):** Remove the dough from the mixer and shape it into a smooth ball. Place it back into the bowl, then cover the bowl tightly with plastic wrap. Let the dough rest at room temperature for 10 to 20 minutes. This brief resting period, known as the “bench rest,” allows the gluten to relax, making the dough easier to handle and stretch. This is an ideal time to prepare your other delicious toppings.
- **Prepare for Shaping:** Once rested, remove the dough from the bowl. If the dough feels too sticky, lightly dust your work surface and your hands with a small amount of extra flour, adding only as much as needed to make it manageable. Be careful not to add too much, as this can result in a dry, tough crust.
- **Shape and Oil:** Gently press the dough into your desired circular shape. For easy transfer and to prevent sticking, brush one side of the dough generously with olive oil. We often place the shaped dough on a piece of aluminum foil, oil-side down, to facilitate a smooth transfer to the hot grill.
The method detailed above is perfect for creating a delectable thin crust pizza. But do you know the secret to achieving that wonderfully crisp, thin base?
Secrets to a Delicious Thin Crust Pizza
Achieving a truly outstanding thin crust pizza is simpler than you might think. The key lies in chilling the dough. To make a thin and crispy crust, prepare your dough as instructed, then simply chill it in the refrigerator for at least an hour, or even up to two days, before you’re ready to press it out and assemble your pizza. This chilling process slows down the yeast activity and firms up the gluten, allowing you to stretch the dough much thinner without it snapping back, resulting in a beautifully delicate and crisp base once grilled. It’s that easy!
Expert Tips for Grilling Your Best Pizza
Having grilled countless pizzas over the years, we’ve refined our technique and gathered some invaluable insights. Follow these tips to ensure your next grilled pizza is an absolute triumph:
- **Start with a Sparkling Clean Grill:** Before you even think about placing your dough on the grates, make sure your grill is immaculately clean. Give it a thorough scrub with a wire brush. Residual food particles from last week’s burgers or chicken can stick to your delicate pizza crust, causing it to tear and potentially imparting unwanted flavors. A clean grill ensures a perfect, non-stick surface.
- **Achieve Optimal Grill Temperature:** Preheat your grill to a scorching 500 degrees Fahrenheit (approximately 260 degrees Celsius). High heat is crucial for grilled pizza. The intense temperature is what cooks the dough rapidly, creating that signature crispy exterior without drying out the interior. The dough will cook very quickly on a hot grill, so be ready!
- **Mise en Place is Key:** Grilling pizza is a fast-paced process, so preparation is paramount. Have all your ingredients—sauce, shredded Tillamook cheese, cooked sausage, pepperoni, and any other desired toppings—prepped, portioned, and arranged conveniently next to the grill. Once the dough hits the heat, everything happens quickly, and you won’t have time to chop vegetables or open packages.
- **Initial Grill and Oil Application:** Take your prepared dough (preferably on aluminum foil for easy handling) and carefully place it, oil-side down, onto the preheated grill grates. Immediately brush the top (un-oiled) side of the dough with a little more olive oil. This double oiling helps prevent sticking and promotes even browning and crispness.
- **The Flip and Top Technique:** Grill the first side for only about 3 to 4 minutes. Watch closely for distinct grill marks and a lightly golden hue before carefully flipping the crust. Once flipped, immediately spread your desired pizza sauce over the grilled side. Follow with a generous layer of Tillamook Farmstyle Thick Cut Mozzarella Shredded Cheese, your pre-cooked sausage, pepperoni, or any other favorite toppings. Quickly close the grill lid for just a minute or two to allow the cheese to melt perfectly. If you notice the crust cooking too quickly, you can momentarily turn down the flames to prevent burning while the cheese melts.
- **The Pesto Finishing Touch:** Once the cheese is bubbly and melted, remove the pizza from the grill. Drizzle generously with fresh pesto just before serving. The bright, herbaceous flavor of the pesto adds an incredible depth and freshness that truly elevates this grilled pizza to legendary status. Enjoy the best grilled pizza ever!
Grilling Pizza with a Pizza Stone: A Detailed Approach
While our featured recipe doesn’t explicitly call for a pizza stone, many home chefs swear by them for achieving that authentic brick-oven crust. If you’re a fan of using a pizza stone, here’s how to incorporate it into your grilling process for optimal results. The key is proper preheating to ensure an even, crispy crust.
First, place your pizza stone directly onto the grill grates *before* you light the grill. It’s crucial for the stone to heat up gradually with the grill to prevent thermal shock, which can cause it to crack. Allow both the grill and the pizza stone to preheat together to your target temperature, typically 500 degrees Fahrenheit (260 degrees Celsius). This ensures the stone is uniformly hot, ready to provide an intense, even heat to your pizza crust. Once the stone is piping hot, carefully transfer your oiled pizza crust onto it. Then, simply follow the remaining instructions as written for topping and melting the cheese. The pizza stone helps absorb moisture from the dough and provides a consistent, high-heat surface, resulting in an exceptionally crispy and evenly cooked crust. However, remember that using a stone requires extra care when handling due to its extreme heat and weight.
Achieving That Coveted Restaurant-Style Pizza Crust
Craving the thick, satisfying, and perfectly textured crust you find at your favorite pizzeria? We’ve got a few expert tips to help you achieve that authentic restaurant-style pizza crust right on your grill:
- **No Chill Zone for Dough:** Unlike the thin crust method, for a restaurant-style crust, you want to skip the chilling step entirely. After whipping up your pizza dough and allowing it to rest and rise, proceed directly to shaping your pizza crust. Using warm, relaxed dough allows for a thicker, more pliable crust that will puff up beautifully on the grill, creating that soft, airy interior often found in professional pizzerias.
- **The Cornmeal Crunch:** For that characteristic pizzeria-style crispness and a subtle textural contrast, generously sprinkle a little cornmeal on your counter or pizza peel when you’re ready to transfer the pizza to the grill. As the pizza cooks, the cornmeal toasts, adding a fantastic crunchy layer to the bottom of the crust, preventing sticking and enhancing the overall eating experience.
- **Embrace the Edge:** Don’t press the dough out evenly to the very edge. Instead, consciously leave a slightly thicker, raised crust around the outside perimeter of the pizza. This creates a beautiful, airy rim that crisps up wonderfully, providing a satisfying chew and a perfect handle for each slice. This “cornicione” is a hallmark of truly authentic pizza.
A restaurant-style pizza, with its slightly thicker crust, absolutely demands a high-quality cheese that can stand up to its robust texture and flavor. This is precisely why a cheese like Tillamook is indispensable. Its distinctively nice, thick shreds don’t just melt down flawlessly; they also deliver an exceptionally rich and creamy flavor profile. This ensures that the cheese isn’t overpowered by the substantial crust, but rather complements it perfectly, creating a harmonious and utterly delicious balance in every bite.
However, I must confess, lately I’ve been quite smitten with that irresistible thin crust. So, let’s pivot back to discussing our favorite thin crust grilled pizza and its vibrant toppings.
Pesto Storage: Longevity and Safety
Let’s delve into the details of the delicious toppings we use, starting with the bright and flavorful pesto. As we mentioned earlier, we typically make our own pesto, which offers a fresh taste unmatched by commercial varieties. However, homemade pesto, being free of preservatives, has a shorter shelf life. It will generally keep for **about a week** in the refrigerator when stored in an airtight container. If you opt for a store-bought jar of pesto, it will contain added preservatives designed to extend its freshness. Once opened, a jarred pesto typically lasts for **about two weeks** in the refrigerator. Always check the best-by date on the packaging and trust your senses for any signs of spoilage.
Can You Freeze Pesto? Absolutely!
One of the best ways to extend the life of your fresh pesto is by freezing it. Pesto freezes exceptionally well, making it a convenient option for enjoying its vibrant flavors long after it’s made. Since homemade pesto doesn’t last particularly long in the refrigerator, we highly recommend freezing any extra portions for future use. Our favorite method involves freezing pesto in ice cube trays. This allows you to portion it perfectly, so you can simply grab the exact amount of pesto you need for a recipe without thawing a large batch. Once the pesto cubes are thoroughly frozen, pop them out of the trays and transfer them to a freezer-safe ziploc bag or another airtight container. Properly stored in the freezer, pesto will maintain its quality and flavor for up to **6 months**, ready to be added to pasta, sandwiches, or, of course, more grilled pizzas!
Understanding Pesto and Food Safety: Can it Cause Food Poisoning?
Like any perishable food item, pesto can indeed cause food poisoning if it has spoiled or been mishandled. It’s essential to be aware of the signs of spoilage to ensure your safety. The most common indicator that pesto has gone bad is a change in its color. Fresh pesto boasts a vibrant green hue due to its basil content. However, as it begins to spoil, pesto will start to turn brown or develop darker patches. While the olive oil in pesto helps to protect the basil from browning for a few days by creating a barrier against oxidation, once you observe significant discoloration, it should not be consumed. Always trust your senses: if pesto smells off, looks discolored, or tastes unusual, it’s best to discard it to avoid any potential health risks.
Pepperoni Storage: How Long Can It Be Left Out?
When it comes to food safety, especially with cured meats like pepperoni, proper storage is crucial. Once a package of pepperoni has been opened, it should absolutely not be left out at room temperature for extended periods. To ensure its safety and freshness, opened pepperoni should be kept refrigerated. When stored properly in the refrigerator in an airtight container or tightly sealed package, pepperoni will typically last for up to 3 weeks. Eating leftover pizza is a perennial favorite for many, but it’s important to adhere to food safety guidelines. According to the United States Department of Agriculture (USDA), any cooked food, including pizza, should not be consumed if it has been left out at room temperature for more than 2 hours. Beyond this timeframe, bacteria can multiply rapidly, making the food unsafe to eat.
Is Pepperoni Safe to Eat During Pregnancy?
For expectant mothers, questions about food safety are incredibly important. The good news is that cold cured meats, such as pepperoni, are generally considered perfectly safe to eat during pregnancy, provided they have been stored correctly and are consumed before their expiration date. Most pepperoni available in stores in the United States has undergone a curing process that makes it safe. However, if you have any concerns or specific health conditions, it’s always best to consult with your doctor or a healthcare professional for personalized advice regarding your dietary choices during pregnancy.
Reheating Grilled Pizza: Achieving Crispy Perfection
Do you prefer your leftover pizza piping hot or delightfully cold? For me, the answer is always HOT! If you’re like me and appreciate a warm, melty slice, there are a few ways to reheat it, but some yield far better results than others. While you can reheat pizza quickly in the microwave for a minute or two, be warned: this method will cause the crust to lose all its coveted crispiness, resulting in a soggy, often chewy texture. To truly revive your grilled pizza and bring back its delicious crispness, I invariably opt for reheating it on a pan in the oven or under the broiler.
For oven reheating, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Place your leftover slices directly on a baking sheet or, for extra crispness, directly on the oven rack. Bake for 3-4 minutes, or until the cheese is bubbly and the crust is crisp, adjusting the time based on the thickness of your pizza. If you choose the broiler method, keep a very close eye on it, as it heats rapidly. Place slices on a baking sheet and broil for only a minute or two, just until the cheese melts and begins to brown slightly. The high, direct heat of the broiler quickly re-crisps the crust and melts the cheese without overcooking. With these methods, your leftover grilled pizza will taste almost as good as it did fresh off the grill!
The Debate: Can You Eat Grilled Pizza Cold?
The short answer is unequivocally yes, you can eat grilled pizza cold. But the real question, for those of us who adore piping hot, melty pizza, is: why would you want to?! Pizza, in its most glorious form, is meant to be hot, with bubbling cheese and a perfectly crisped crust. However, to each their own! If you’re one of those individuals who enjoys a cold slice – perhaps for its unique texture or convenience – then by all means, indulge! No judgment here, just a gentle nudge towards the warm, gooey side. Deep breaths, everyone, deep breaths! LOL!
Friends, grilled pizza truly is where it’s at! The beauty of it lies in its versatility; the toppings can be anything your heart desires and whatever fresh ingredients are in season. If your garden is overflowing with ripe tomatoes, seize the opportunity to whip up a huge batch of homemade pizza sauce and get that grill fired up! And whatever you do, never forget to use Tillamook Farmstyle Thick Cut Shredded Cheese. It consistently delivers the best flavor, melts like a dream, and is, without a doubt, the most bomb diggity delicious choice for your pizza creations!
More Mouthwatering Grilled Pizza and Dessert Recipes:
- Grilled Vegetable Flatbread Pizza
- Grilled Garlic Naan Pizza
- All our PIZZA recipes!
- Grilled S’mores Dessert Quesadilla
- Grilled Chocolate Strawberry Croissants
- Brown Sugar Grilled Pineapple Sundaes
Pesto Pepperoni and Sausage Grilled Pizza
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Ingredients
Pizza Dough
- 2 Cups Water, warm
- 2 teaspoons Sugar
- 1 Tablespoon Yeast
- 5 Cups Flour, divided
- 1 Tablespoon Salt
Pizza Toppings
- [Pizza Sauce]
- [Tillamook Mozzarella Farmstyle Thick Cut ]
- 1/4 lb Cooked Sausage
- Pepperoni
- [Pesto ]
Instructions
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Mix warm water, sugar and yeast and let sit 5 minutes until yeast proofs.2 Cups Water, 1 Tablespoon Yeast, 2 teaspoons Sugar
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Add 2 ½ cups flour with the yeast which has bubbled and mix well in Kitchen Aid or with a dough hook.5 Cups Flour
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Add additional 2 ½ cups flour and salt, knead until smooth. Cover bowl with saran wrap. Let dough rest in a ball for 10 to 20 minutes.5 Cups Flour, 1 Tablespoon Salt
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Remove dough from bowl and add more flour as needed (a little at a time) so it’s not as sticky but only add as needed.
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Press the dough into a circle and brush one side with olive oil.
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Heat a grill to 500 degrees and put the oiled side down. Brush the top with more oil.
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Flip the dough as soon as marks appear and spread with sauce, Tillamook Mozzarella Farmstyle Thick Cut Cheese, sausage and pepperoni and close the lid for a minute or two to melt the cheese. Turn the flames down if needed.[Pizza Sauce], [Tillamook Mozzarella Farmstyle Thick Cut ], 1/4 lb Cooked Sausage, Pepperoni
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Serve with a drizzle of fresh pesto![Pesto ]
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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