Love those pizzas on the grill...!

[e9999]

oh yea!

I just love the pizzas cooked on the grill. Nothing like a nicely toasted bottom crust, almost crunchy... mmm...

In fact, I bake them now on the no-stick griddle from my Coleman camping stove/grill combo. Warm up that sucka real good, tiny bit of oil, and it will nicely toast the bottom without the burned spots that I get when set directly on the grate. (DIY pizza stone if you will)

About 10 mins for a thinnish frozen pizza IIRC, but just look at them: toasted bottom, melted top, ready to go... (I'm talking about a gas grill with a closed lid so hot enough for the top to bake nicely too, have not tried yet on an open fire)

nothing too new obviously, but try it if you haven't already. Much nicer than in the oven IMO.


(if you have a TJ near you, try the thin mushroom cheese tarte aux champignons french affair, very nice with crispy bottom)

 

[spressomon]

Pizza baked on the Solaire on one of our Explore Nevada trips...

 

[Combat Chuck]

Best way to cook a pizza.

I like using hardwood charcoal, fill up the WSMC with the stuff, crank the vents all the way open, and a water pan full of sand, and a handful of Pecan through the hatch just before the pizzas hit the flames, serve with a cold beer (or four!).

 

[ERG80]

Heres mine.
Leftover pretzel dough precooked directly on the grill. Then add toppings.

Buffalo chicken pizza:
Melt unsalted butter and add franks for the sauce, some precooked chicken, onions and mozzarella.

The other one is salami, prosciutto, onion, mozzarella, a little Romano, and fresh basil. Next time instead of using ragu pizza sauce for this im making fresh tomatoes marinated in olive oil and garlic.

It was my first attempt so I overcooked the crust a little. Was still delicious.

Had some applewood on there for smoke.

 

[Combat Chuck]

those look amazing.
The Buffalo one is a new take, too, and sounds incredible! Maybe sprinkle some blue cheese on there?


For the sauce situation, I've found that fresh tomatoes pureed with garlic, salt, pepper, and white wine is better than any precooked sauce, or bottled junk.

 

[spressomon]

^^^ Agreed! At least at home there is IMHO no excuse to use bottled/canned pizza sauce; its just too easy to make from scratch. OTOH, when out on the trail, there are several pizza sauces that are passable including Trader Joes, Eden, etc.

This is a thai style pizza I like to do every now and again at home...yeah I know it flies in the face of traditional neapolitan style pizza but its damn good!

This was taken just before it settled itself on the stone on the barbie...

 

[e9999]

OK, this may be a good spot to hear about your favorite DIY pizza sauce and toppings...

Recipes, pretty please...!

 

[tcb]

My pizza sauce is pretty much tomato sauce/paste, basil, oregano, garlic, olive oil, and a little cayenne or red pepper flakes for heat, season to taste, and let it simmer down until it thickens up.

For toppings, we pretty much use whatever we have on hand.. my local butcher shop makes some awesome homemade sausage that I use when I can. Must have meat(s), portabellos, onions, red and green bell peppers, cheese... and a sprinkle of oregano on top before it goes in the oven.

 

[ERG80]

Mines pretty much the same as TCB's.
Tomato paste, little olive oil, lots of oregano, garlic powder, onion powder, fresh ground pepper, little sugar. I just add and taste along the process so I don't ever measure whats going in. I never add salt because my toppings always have plenty.

When I have fresh tomatoes I dice them up and throw them in a jar with olive oil and minced garlic. Then let it sit in the fridge for a few hours.

 

[wob]

I use ranch dressing as a base instead of red sauce.

 

[tcb]

I use ranch dressing as a base instead of red sauce.

Is that still Pizza or is it bread with ranch dressing and cheese on it?

 

[wob]

I think it's called white pizza.

 

[splitshot]

Add cajun style buffalo wings Might have something there.

 

[wob]

Oh yeah. Any chicken topped pizza has to have a white base, or pesto.

 

[splitshot]

I'm on board.
And the pesto, extra diced garlic, some kind of diced chilis (serranos, jalepenos) and pine nuts...
I can founder on red meat, but one of my local favorites: Magpies Juan Carlos pesto...

Specialty Pies

 

[spotcruiser]

Pre-cooked italian sausage, crumbled
Thinly sliced onion
Chopped fresh sage
Shredded mozzarella

 

[SUMMIT CRUISERS]

One of my favorites is: Spicy crawfish

Alfredo sauce seasoned well with Louisiana hot sauce
Add left over crawfish tails and a little chopped andouille sausage from a spicy boil
Add mozzarella
Brush crust with butter mixed with garlic powder and salt

 

[sparkplug]

My pizza sauce is pretty much tomato sauce/paste, basil, oregano, garlic, olive oil, and a little cayenne or red pepper flakes for heat, season to taste, and let it simmer down until it thickens up.

You do know that cayenne and red pepper are the same, right?

 

[e9999]

You do know that cayenne and red pepper are the same, right?

Lots of different kinds of red peppers... Cayenne is one particular variety.



Rereading some of the above makes it likely we'll have grilled Pizza for dinner tonight...

 

[crushers]

the wife introduced me to this fantastic pizza and now she uses Pinta bread for the crust... DAMN, that is good.