The only downside of making pizza in the summer is having to crank up the oven. Unless you make it on the grill! And it doesn’t have to be hard. Cooking the dough on a rimmed baking sheet keeps it from sticking. Slipping the pizza onto the grill grates at the end makes for an extra-crispy crust. While we were at it, we stuffed the crust with mozzarella — because we could.
| Level: | Easy |
| Total: | 3 hr 30 min |
| Active: | 1 hr |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 3 hr 30 min |
| Active: | 1 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 1/3 cup olive oil
- 2 pounds store-bought pizza dough
- One 15-ounce can crushed tomatoes
- 2 garlic cloves, finely grated
- Kosher salt and freshly ground black pepper
- 10 mozzarella cheese sticks
- 6 tablespoons freshly grated Parmesan
- 1 pound part-skim mozzarella, thinly sliced
- 40 slices pepperoni
- Torn fresh basil leaves, for serving
Instructions
- Pour the olive oil into an 11-by-17-inch rimmed baking sheet. Transfer the dough to the pan, turning to coat it with the oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the baking sheet, 1 1/2 to 2 hours.
- Slide your hands under the dough, lift and gently stretch it to fit the pan. (It’s okay if it doesn’t stretch to the corners.) For the final rise, loosely cover with plastic wrap and set aside until slightly puffy, 30 to 45 minutes.
- While the dough rises, preheat a grill for high heat — it needs to be 500 to 600 degrees F when covered.
- Stir the tomatoes, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a medium bowl until combined.
- When the dough has risen, place the cheese sticks all the way around the edges, leaving a half-inch border. Fold the dough up and over the cheese sticks until they are totally enclosed, then gently pinch the dough to seal, creating a stuffed crust. Stretch and pull the dough gently to fill the edges of the baking sheet. Sprinkle 3 tablespoons of the Parmesan evenly over the dough, all the way to the edge. Then top with the sliced mozzarella, leaving the border exposed. Spoon the tomato mixture over the mozzarella, inside the border. Top with the pepperoni and remaining 3 tablespoons Parmesan.
- Put the pizza sheet directly on the grill grates, cover the grill and cook until the crust is lightly browned at the edges, about 15 minutes. Using a large metal spatula, slide the pizza directly onto the grill grates, cover and continue to cook until the crust is dark golden brown and the mozzarella is bubbly and lightly browned in spots, about 10 minutes more. Transfer to a cutting board and let sit for 10 minutes. Top with some basil leaves and cut into squares.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 592 |
| Total Fat | 30 g |
| Saturated Fat | 13 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 30 g |
| Cholesterol | 66 mg |
| Sodium | 1335 mg |
| Serving Size | 1 of 10 servings |
| Calories | 592 |
| Total Fat | 30 g |
| Saturated Fat | 13 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 30 g |
| Cholesterol | 66 mg |
| Sodium | 1335 mg |
Reviews
Good pizza.
This recipe is written wrong. Following the instructions results in a pizza that is burnt completely black on the bottom.