(Gas) Grilling Pizza

I love grilled pizza. It's been a long time (a LONG time) since I've written about our favorite BBQ food on the blog. In fact, the last time I talked about our process for grilling pizza was just after the new year in 2010. That's right. We make grilled pizza no matter the time of year or (frigid) weather. We've even made cheesy flatbreads on the grill -- I'm pretty much obsessed with grilling anything and everything.

We recently purchased a gas grill, and our method had changed. Over the years, too, we've picked up some new tips and tricks, so I wanted to revisit.

In the summer, we make grilled pizza at least once a week. Twice, if we're lucky. If you haven't had a chance to try it out yet, be sure to check out my recent piece for Wise Bread: This Is How You Grill Pizza At Home. It's a goodie -- and I don't get paid per click or anything to share my articles, so just go and read it! NOW!

Some additional tips from my home kitchen, er, patio:

• Use all white flour in your crust recipe. It promotes better gluten production and will mean less tearing of your pizza on the grill.
• Olive oil is your FRIEND, people. Lube it up. The dough and the grill. And char marks are definitely tasty, just remember there's a fine line between beautifully charred and horribly burned.
• You'll want all your toppings at the ready before you start. We often grill veggies for the whole week and just put them in little prep bowls for easy pinching.
• Experiment. One of our most favorite grilled pizzas involved brie and grilled peaches.

And I'll be sharing my new favorite crust recipe sometime next week. I have one more trial before it's perfecto. If you have a charcoal grill, don't miss our old trusty tips from 4-1/2 years ago (!). Seriously, once you try this at home -- you're hooked for life.

Also: Happy Birthday to ME! I turn 31 today (here are my thoughts on 30), and I'm celebrating at the beach! For more vacation photos, follow me on Instagram.


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