Grilled Pizza with Basil Garlic Crust and Homemade Sauce

Friday, 17 Oct 2008

This takes a little bit of prep ahead of time – at least two hours for the dough to rise plus the time needed to make it and get everything else ready (I would say around 2.5 hours total).  I started out by making the dough and setting it aside to rise, meanwhile making a batch of homemade pizza sauce.  This was the first time I’d tried grilling pizza directly on the grill with no pizza stone.  It turned out really well and was less messy than trying to use a pizza stone.  The crust was great — crispy on the outside and done in the middle, not doughy.

Quick Pizza Sauce

2 cloves garlic, minced
1 28 oz. can crushed tomatoes
2 tablespoons extra virgin olive oil
1 teaspoon sugar
salt, pepper and Italian seasoning

Cook minced garlic in olive oil for 2-3 minutes over medium heat.  Add crushed tomatoes and mix. Cook down for approximately 15 minutes, stirring occasionally.  Taste the sauce to determine the natural sweetness of the tomatoes and add a small amount of sugar if needed.  Season with salt, pepper and Italian seasoning to taste. It’s possible to freeze this sauce and use it later.  The two small pizzas I made used about half this batch of sauce.

Grilled Pizza

I found the Grilled Pizza recipe on  I followed the recipe for the crust, but used my own toppings and sauce.  Word of warning/disclaimer:  the recipe says to brush canola oil on the hot grill.  If you slap a basting brush full of oil on the hot grill, there will be a massive burst of flame that may engulf you and those you love.  You can, however, very carefully use a brush that’s been mostly drained and quickly brush little strokes of oil onto the grill.  Just be careful and don’t do this carelessly.  For toppings, I used a generous amount of tomato sauce, thinly sliced fresh mozzarella, a packaged four-cheese Italian blend of shredded cheeses, chopped basil on one pizza, Hatch green chile on the other, and freshly grated Parmesan to finish.

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