Grill a Pizza!
Dough, a few toppings, and cheese should be the ingredients of your next BBQ! Although grilling pizza may be new territory for some, in my opinion, it’s one of the best ways to prepare a pizza. I can’t think of a better way of celebrating National Grilling Month (July) than trying a new technique on the grill! It takes a little getting used to, but the way it all comes together with the melted cheese and fiery flavor is de-lic-ious.
Grilled Pizza with Red Onion and Tillamook Smoked Cheddar Cheese
1 medium red onion, cut into ½ inch slices (do not separate into rings until after cooking)
12 ounces purchased pizza dough, divided into 4 pieces
Flour for rolling dough
2 tablespoons olive oil, divided
Freshly ground black pepper
4 teaspoons fresh thyme leaves
1 cup (4 ounces) Tillamook Smoked Medium Cheddar Cheese, shredded
Small-holed grill rack, wooden pizza peel or baking sheet, tongs
Prepare grill to cook over indirect heat by placing coals to one side or if using a gas grill, turn one set of burners on low. Preheat grill to high.
Lightly brush both sides of onions slices with 1 tablespoon olive oil and season with salt and pepper. Place on small-holed rack over direct heat and cook, turning as necessary until soft, about 6-7 minutes. Remove onions from small-holed rack and let cool. Separate rings. Move grill rack to indirect side of grill.
On lightly floured work surface, roll dough piece into a thin round about 6 inches in diameter. Repeat with remaining dough. Cover with clean kitchen towel until ready to use.
Place one dough round on a lightly floured wooden pizza peel or back of baking sheet. Brush lightly with olive oil, season with salt. Top with ¼ of cooked onion rings and 1 teaspoon thyme. Sprinkle ¼ of cheese evenly on top.
Slide pizza onto preheated rack on indirect side of grill. Cover and cook 5-6 minutes. Remove cover and using tongs slide pizza to direct side of grill and crisp crust for 30 seconds to 1 minute, taking care not to burn pizza. Remove from grill.
Assemble and cook remaining pizzas one at a time, making sure to flour the peel or baking sheet for each pizza.
Cut pizza into 4 wedges and serve.