The options for additions for either pizza are endless. Here are a few things I have used:
Meats/fish:
- chicken
- bacon
- pulled pork
- burger
- shrimp
- ham
- carrots
- shallots
- mushrooms
- asparagus
- tomatoes
- broccoli
- cauliflower
- shaved Brussels sprouts
- garlic
- spinach
Cooking pizza on the grill elevates it to brink oven status. The heat and smoke of the grill rises it far above what comes out of a cardboard pizza box... it's a game changer! It comes off the grill a little charred, crispy and with bubbly caramelized cheese.
So, here is all you do.
I cook my ingredients first, i.e. sautés the shallots, brown the sausage, and lightly sauté any veggies I don't want too crunchy. I just use one sautés pan, doing one ingredient at a time and not making lots of dishes. The pre-cooking allows the whole pizza to be cooked through in the same timing.
How to grill a pizza:
- Take the frozen pizza out of the packaging.
- If you are augmenting the toppings, now is the time to do that.
- Heat the grill to about 400 (high) with the cover closed.
- Place the pizza directly on the grill grates and close cover.
- Cook 4 or 5 minutes and then reduce the heat to Medium.
- Cook 8-10 minutes more (depending on how hot your grill runs) until the crust is crisp and top bubbling.
And that is all there is to it. Take it off the grill, let it cool for a few minutes, slice and serve. It is so much better than my kitchen oven can produce and that is likely why I'll choose to make pizza this way from now on.