I decided to make it the first time because there is always someone who is hungry and it’s just a little to early to add the meat to the grill – it was a great antipasti starter.
Antipasti is the plural for antipasto which is usually a platter of cold foods to be eaten before a meal. For my grilled ‘antipasti’ pizza I used cold foods that are often found on an antipasto platter.
In our family these few items are always in our fridge or pantry – roasted peppers, artichoke hearts, salami, olives and grape tomatoes – the salami is one item we buy when needed but someone is always asking for it so we have it often.
These can be eaten cold or heated up on the pizza with melted mozzarella to hold everything together.
I’m already a little tired of having grilled meats and the summer just started. So I’ve been looking for other things to grill and I came up with pizza. I’ve already made this grilled pizza 3 times and finally came up with toppings that everyone liked and heated up nicely on the grill.
The one thing to keep in mind if you grill pizza dough is that the dough will cook in a few minutes. My first grilled pizza was a bit “crispy” to say the least, but we ate it and enjoyed the crunch. This first attempt was fun because we didn’t know what to expect but I quickly figured out the key to making a quick and easy grilled pizza.
You can buy pizza dough in the supermarket if that is easy for you, but I had time to make dough this week, here’s my pizza dough recipe. I like to have pizza dough handy all year and now that I’ve been grilling the dough it makes a nice bread for mushroom burgers or ‘flavored bread chips’ to serve as a side in place of fries.
The key to a successful grilled pizza (which I’m so guilty of NOT doing) is to have all your toppings ready. I didn’t for my first grilled pizza attempt – I had to dig everything out of the fridge while the dough was on the grill – a No No!. Mis-en-Place is key.
The dough cooks very quickly on the grill, 2-3 minutes (depends on the heat of your grill) so stand over the grill to watch that the dough doesn’t burn. Turn the dough over just when you see the grill marks, do not wait until it is brown. The dough will continue to cook when you add the toppings to heat up and melt the mozzarella.
The total cook time for this grilled antipasti pizza is maybe 7 minutes – a little more or less depending on the heat of your grill. Depending on how thick or thin you roll out the dough will determine the crunch factor of the pizza. For a less crunchy crust roll out the dough a little thicker.
My first grilled pizza, photo on right, I rolled out the pizza dough a little too thin and then put it on the grill, not realizing that the dough would cook so fast – it was a bit crisp – I couldn’t leave it on the grill too much longer to melt the cheese and heat up the toppings.
Grampy wasn’t happy that the toppings were just warm, but hey, that’s what recipe testing is all about.
- 1 jar of artichoke hearts
- ½ cup sliced roasted peppers
- ½ cup black olives sliced in half
- 4-6 slices of salami (or ham) sliced into strips
- 1 pkg. shredded mozzarella or 8 oz. mozzarella, sliced
- drizzle of olive oil
- salt & pepper to taste
- Place the pizza dough on the grill and cook on medium heat. Watch it carefully and turn over as soon as you see grill marks. There might be a bubble or two, but just tap it and it will pop and the dough will flatten.
- Turn over and add a half of the shredded mozzarella, and the rest of the toppings to the cooked side of the dough and finish off with the remainder of the mozzarella.
- Bring down the cover of the grill and cook for 2-4 minutes, check to be sure the dough is not burning and the toppings are heated through and cheese is melting.
- Drizzle with a little olive oil, grated parmigiano cheese and add salt and pepper to taste.
- You can also add fresh basil on top as well.