“This post was sponsored by Sargento Foods as part of an Ambassador Program for Influence Central and all opinions expressed in my post are my own.”
Learn how to grill pizza and you’ll never buy takeout again! It’s the perfect way to get that fragile, crispy crust and chewy tender dough that makes pizza so addictive. With the abundance of fresh produce during the summer months you can have a different pizza every night. But… if you don’t want pizza? There are four more ideas for quick and easy meals overflowing with the fresh flavors of summer.
For this recipe you’ll need: sugar, olive oil, bread flour, gluten flour, water, salt, active dry yeast, Sargento® Shredded Mozzarella, other toppings as desired
I don’t know about you but we do a lot of grilling during the summer. There are tons of reasons why but the fact that it doesn’t heat up the kitchen is REALLY high on my list. When it’s 110F outside and the air conditioner and moaning, “I think I can, I think I can…” I have no desire to flip on the oven or even the stove!
We live in a house that was built around 1910. It’s actually got a pretty interesting history – it was originally the summer home of a wealthy Dallas founding family. Well, stuff happens and the area where it was built kind of went downhill. In 1950 it was going to be torn down to make way for a parking lot but someone bought it, cut it into 4 pieces, and plopped it down 15 miles away.
In the process the roof collapsed and when they rebuilt they made it into a 1 -1/2 story instead of the grand 2-1/2 story it had been originally.
My point is that these old houses actually do stay cooler than the new ones. The high ceilings and narrow windows pull the heat up to a place where no one really feels it. Still, I wouldn’t have wanted to go through a Dallas summer in 1910 with all of those sleeves and petticoats and stockings and such. Much nicer to throw on a tank top and some shorts and sip tea on the couch.
I have this idea in my head that summers should be lazy and relaxing. I blame the public school system, personally. I mean for 12 years we go to school 9 months and then take 3 months off. It should stay that way when you become an adult.
Since I am an adult – even though others might not always agree – I try to keep things a little more laid back in the summertime. I try to keep things quick and easy — and that includes mealtimes. This grilled pizza could NOT be easier and it is honestly going to be more of an effort to order take out and go pick it up than it is to make once you know how to grill pizza!
How to Grill Pizza
Once you know how to grill pizza your backyard “may” become very, very popular with your neighbors!
Great summer meals start with great, fresh ingredients! Things like sun ripened tomatoes dripping with juice, crisp lettuce that snaps when you bite into it, and other good things. Sargento® Shredded Cheese is always shredded from big blocks of real cheese. Real food, real flavor!
If you’ve never grilled pizza before you are in for a treat. Here are some tips to make it even easier.
- Start with a hot grill. 500F is just about right.
- Let the grill heat up and then use a brush to make sure nothing is sticking to it. Stuck on food can make your pizza stick and it’s a mess.
- Chilled dough is easier to get on the grill.
- Roll it quite thin or it will be more like a flat bread.
- Yep. You’re going to put the pizza dough right on the grill. It won’t fall through.
- Use olive oil to brush on the bottom of the crust before laying it on the grill – it will also help it not to stick.
- Cook for 2 to 3 minutes.
- Remove the dough from the grill.
- Place toppings on grilled side and then return to the grill, uncooked side down, for 2 to 3 more minutes.
- You can also use a pizza stone for grilled pizza.
5 Ideas for Quick Summer Meals
One of the very best things about summer is all of the fresh picked flavors! Local produce is abundant and at the peak of flavor! It doesn’t need a lot of gilding the lily to be delicious.
Once you know how to grill pizza your summer is going to get much easier! Here are some other great recipes for quick summer dishes the family will love. What exactly can you do with two packages of Sargento® Shredded Cheese? You’ll find inspiration below as well as on the Sargento website.
Zucchini Skillet Supper
Zucchini Skillet Supper is an easy skillet supper that goes together fast and makes great use of the abundance of zucchini available – especially if you grow it yourself. Just brown some lean ground beef, add tomatoes, onions, and zucchini, and simmer until the vegetables are tender. Top with Sargento® Shredded 6 Cheese Italian and serve over rice, pasta, or in a bowl.
Italian Style Pimento Cheese
Italian Pimento Cheese is a delicious twist on the southern classic. Every self respecting home cook in the south has a recipe for pimento cheese! Knock their socks off with this unique version that substitutes Sargento® Shredded 6 Cheese Italian for the usual Cheddar. I use chopped fire roasted red peppers instead of pimentos to give it a little more of a unique flavor.
Italian Pasta Salad
Italian Pasta Salad is full of large rigatoni pasta dripping with a fat free vinaigrette made with equal parts of cider vinegar and sugar plus two tablespoons of dried oregano and a generous twist of freshly cracked pepper. Stir in red onion, cherry tomatoes, and ripe olives. Let marinate overnight and toss with Sargento® Shredded Mozzarella just before serving.
Crockpot Meatball Sandwiches
Crockpot Meatball Sandwiches are SO easy!! Did you know you can drop meatballs right into the crockpot with marinara sauce without cooking them first? They’ll cook slowly over a 6 hour period and you’ll have the best meatballs you’ve ever tasted! It’s important that you use a very lean beef, however. When it’s time for dinner spoon the meatballs and sauce into a toasted hoagie roll and add a generous amount of Sargento® Shredded 6 Cheese Italian, Sargento® Shredded Mozzarella, or a little of both. You can run the sandwiches under the broiler to make the cheese melt and bubble if you wish.
Ready to learn how to grill pizza? Get the grill ready!
Pizza on the Grill Recipe
This pizza dough is a little different because you are going to weigh the ingredients. Trust me – it’s an amazing recipe and the dough is the best I’ve ever had – and that includes take out pizza! Knowing how to grill pizza was a game changer for me!
Knowing how to grill pizza and actually grilling the perfect crust are two different things. It may take some practice for you to get the right thickness of the crust, or to shape it nicely, or whatever. It’s ok!
Grab a couple of packages of Sargento® Shredded Mozzarella and give this recipe a try. You won’t be sorry!
Pizza CrustPrint Add to Collection Go to Collections
- 2 ounces sugar
- 0.7 ounces olive oil
- 24 ounces 110F water
- 0.7 ounces active dry yeast
- 2.2 pounds bread flour
- 2 ounces gluten flour
- .25 ounce of salt
- 1/4 cup sugar
- 1 1/2 tablespoons olive oil
- 3 cups warm water
- 1 1/2 tablespoons active dry yeast
- 8 1/2 cups bread flour
- 1/4 cup gluten flour
- 1 1/2 teaspoons of salt
- 3 cups Sargento® Shredded Mozzarella
- 2 cups tomatoes, , sliced
- 1 1/2 cups marinara sauce
- 1 cup Kalamata olives, sliced
- Put all of the ingredients except the bread flour and salt in the bowl of your mixer with the break hook attachment.
- Mix well then add 1 cup of the bread flour with mixer on low.
- Add salt.
- Add the remaining bread flour a little at a time until the dough forms a ball - you should have used most, if not all, of the flour.
- Knead at low speed for 10 minutes.
- Form the dough into a ball and place in an oiled bowl.
- Turn to oil top.
- Cover with a towel and let rise until doubled.
- Punch down and form into a ball. Grease the ball of dough and place in a covered bowl.
- Chill overnight.
- If you will be freezing the dough add about an extra teaspoon of yeast.
- Proceed through the recipe as directed but don't let the dough rise.
- Place in freezer containers and freeze for up to three months. Thaw and let rise before using.
To Grill Pizza
- Heat grill until it is very hot or about 500F.
- Stretch the pizza dough out into a thin round on a cornmeal covered baking sheet.
- Brush the top with olive oil.
- Place, oil side down, on the grill.
- Cook for about 2 minutes, or until the grill marks are dark golden brown and the crust is crispy on the bottom.
- Remove from the grill and place grill marks side up on a plate.
- Cover with desired toppings.
- Place back on grill and put the grill hood down.
- Bake about 3 minutes or until the cheese is melted and the crust is cooked through.
- Let stand a minute or two to firm up. Serve.