I love pizza but in the heat of an Arizona summer I do not want to turn on my oven. Thank goodness pizzas can be made on the grill. If you have not eaten or made a grilled pizza, it is very easy and using the Pillsbury hot roll mix, even making the crust is simple. Of course, you can make your own crust if you desire, but when it’s so hot, who wants to bother!
The test kitchen for Crisco provided these recipes that are easy and as you can see from the photo, it is going to be delicious.
Grilled Margherita Pizza
Makes 4 pizzas
- 1 (16 oz.) package Pillsbury® Hot Roll Mix
- 1/2 teaspoon garlic salt
- 1 cup very warm water (120° to 130°F)
- 1/2 cup Crisco® 100% Extra Virgin Olive Oil, divided
- Crisco® Original No-Stick Cooking Spray
- 1/2 tsp kosher salt
- 1 tsp minced garlic
- 1/2 tsp crushed red pepper flakes
- 2 (8 oz.) balls fresh mozzarella cheese, cut in half then thinly sliced OR
- 1 (8 oz.) package shredded mozzarella cheese
- 4 plum or Roma tomatoes, thinly sliced
- Salt and pepper to taste
- 12 fresh basil leaves, cut crosswise into very thin strips
- 1/4 cup grated Parmesan cheese
- Combine hot roll mix, yeast packet and garlic salt in large bowl; mix well. Stir in warm water and 2 tablespoons olive oil until blended. Turn out onto lightly floured surface; shape into a ball. Knead 5 minutes or until smooth and elastic. Place dough in bowl coated with no-stick cooking spray, turning dough to coat top. Cover and let rise in warm place (80° to85°F) 20 to 30 minutes or until doubled in size.
- Stir remaining 6 tablespoons olive oil, kosher salt, garlic and crushed red pepper in small bowl. Let stand at room temperature while dough is rising.
- Coat clean grill grates with no-stick cooking spray. Heat charcoal grill or gas grill to medium.
- Divide dough into 4 equal pieces. Roll each into a 9-inch circle on lightly floured surface. Place dough directly on grill grate. Grill, covered, 3 minutes or until dough begins to puff and turn light brown on bottom.
- Brush top surfaces with olive oil mixture, then turn dough over. Grill 3 minutes or until golden brown on bottoms. Brush top surfaces with olive oil mixture, then turn dough over. Brush crusts with remaining olive oil mixture. Top crusts evenly with half of the mozzarella cheese, then all of the tomato slices. Top with remaining mozzarella cheese. Grill on low until cheese melts, about 2 minutes. Sprinkle with salt and pepper. Top with
basil and Parmesan cheese. Let stand 5 minutes before cutting into wedges.