the last of summer’s grilled pizzas

the last of summer's grilled pizzas

I may be the last food blogger in the world to post about grilled pizzas this year. Most people think it’s a summer thing. And while this may be the case if you live in Arctic regions such as Alaska or Canada, find early fall might just be the perfect time of year for hovering over a hot grill. I was at Lake Michigan over the long weekend and the weather was perfect — warm and sunny days, salve cool and cloudless nights. As is tradition, we made a bonfire on the beach, toasted up some s’mores and watched the stars while we sipped a Bell’s brew.

One of the nights was grilled pizza night. A new tradition, I think. I made 4 varieties:
yellow tomato, cinnamon basil, fresh mozzarella & prosciutto
sauteed mushroom, fresh spinach, mozzarella & prosciutto (pictured)
caramelized onions, oil-cured black olives, mozzarella & gorgonzola (the undisputed winner!)
fresh peaches, black pepper & gorgonzola

I won’t go into major details about how to make them, just a dough recipe and some pointers below. But, I will point you over to Heidi’s grilled pizza post. I read it through once and didn’t have to refer to it again. As always, she’s clear and detailed and I need not say anything more.

Grilled pizza pointers

  • Make sure the grill has pre-heated and is at your desired temperature – Medium Hot – before you start.
  • Have all of your toppings prepped and cooked if they need to be (i.e. caramelized onions), and line them all up near the grill. You don’t want toppings that take too long to cook since they’ll only be on the grill a couple of minutes.
  • Roll your dough out into rounds before you cook. Use parchment paper or plastic wrap to keep them from sticking to each other.
  • Brush the dough with a bit of olive oil before place on the grill. This keeps the dough from burning and adds a lovely flavor.
  • Use your lid. Close it as soon as you place the dough on the grill, opening occasionally to check the bottom of the dough. Close it again after you’ve flipped your pies and loaded on the toppings.
  • Check the bottom of your dough often. You don’t want it to burn, but don’t be too quick at flipping it or it will still be dough-y on the inside and won’t have those lovely grill lines.
  • Have fun!

Pizza Dough

2 cups all purpose flour
1 cup whole wheat flour
1 package dry active yeast
1 tsp. salt
1 tbsp. olive oil, plus more for coating
1 cup warm water

Mix all the dry ingredients in a big bowl, mixing well. Then add the wet ingredients and mix together into a big clump.

Flour a surface, and dump contents of bowl onto it. Knead everything together until all the ingredients are mixed well. Super Lazy Mel Tip: you can knead the dough right inside the bowl. You may hurt your knuckles a bit, but the clean up is much easier.

Pick the dough up, then lightly oil the bowl and place the dough ball inside, coating all sides with oil. Cover the ball tightly with plastic wrap and let the dough rise for at least 2 hours. I let it sit out on the counter all day while I’m at work and that seems to be fine as well.

Knead the dough for a bit to remove the air bubbles (Super Lazy Mel Tip: You can do this in the bowl). Cover with plastic wrap and let stand for 30 more minutes.

Makes 4 individual-sized pizzas.


  1. just think, as we head into winter, the aussies head into summer. Not sure that it will make us feel better, but we’ll have lots of pretty summer-food pictures to stare at from that quarter!

  2. I just found your blog and I love it! Its totally my kind of cooking, fresh, creative, healthy, making the most of whats on hand. Just to let you know, I’ve never left a comment on any blog before, but I felt compelled to do so here because you inspired me.

  3. Saelha – Thanks for commenting! I’m so glad you like the recipes. It looks like we have the same food philosophy :)

  4. That looks great and thanks for the tips. We grill pizza and everything else here in Oakland, CA. I never get tired of it.

  5. This Canadian grills year round… snow is not a deterrant! :p
    That pizza looks great!

  6. I am totally with you–who are these people who want to slave over the grill when it is 90+ degrees out?

    Looks great!

  7. Hi Melissa

    These are all very useful tips on pizza grilling! We’d like to feature them on Chef’s Tip. The best part is you don’t even need to register or sign up. Please email me at chefstip (at) gmail (dot) com if interested. Thank you :-)


  8. FYI: This Canadian, who lives in what you describe as an “arctic region” is presently cooking in 86 degree weather. Some of us arctic dwellers grow a little tedious of such generalizations.

  9. Tara – I meant no harm by the “arctic region” comment. I live in Miami and people pull out their winter coats if the temperature drops below 60 degrees. A rare occurrence. I actually just visited Canada for the first time last month and absolutely loved it! I can’t wait to go back :)

  10. BC, it’s official, you are the last blogger to do grilled pizza! Nice effort. The gorganzola, peaches and black pepper sounds like a total winner. I may try this.


  11. in my mind the best time to grill is when it’s NOT summer. it brings memories of the warm weather and also gets you out of the house when you’ve been inside too much.

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