Grill Like an Italian with Colavita: Pizza on the Barbecue

Name: Pizza on the Barbecue
Prep time: 45 min
Cook time: 8 min
Total time: 53 min
Cuisine: Italian
Ingredients: 1 envelope (2.5 tsp) active dried yeast; 1.5 cups (355 ml) warm water; 4 cups (946 ml) Colavitas fine Italian flour; 1 teaspoon salt; Colavitas roasted garlic olive oil; 0.5 cups (118 ml) Colavitas crushed tomatoes with basil; 2 handfuls shredded mozzarella cheese; 2 handfuls arugula; 1 teaspoon Colavitas chardonnay vinegar; 2 slices prosciutto ham; 3 tablespoons Colavitas jarred pesto; 0.75 cups (177 ml) ricotta cheese; 2 handfuls shredded mozzarella cheese; Colavitas white balsamic glace infused with white truffle

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PARTNER POST — Grilling season is here and it is time to explore Italian grilling with authentic ingredients from Colavita.
A perfect summer dish is pizza cooked on the grill, giving the crust a slight char and a hint of smokiness. A warm weather meal with any topping imaginable.

An unseasonably cold spring has turned into a hot, sticky summer seemingly overnight. Scarves and jackets quickly turned into flowing dresses and open-toed shoes as I attempt to commute to work in DC by subway.

Although I was not really made for living in this sort of climate (I basically melt into a puddle), I appreciate lots of things about summer. Afternoon thunderstorms, lazy days by the pool or at the beach, and many gatherings centered around grilling in the cooling evening.

I was inspired by Colavita’s various Italian products to create something I thought perfect for a summer meal cooked on the grill–pizza. You may or may not be familiar with this technique of cooking pizza. To me it’s the closest method to cooking in a pizza oven. The flames give the crust a nice slightly charred texture and a hint of smokiness. A grill can reach temperatures that many ovens cannot, in excess of 500 degrees. That creates the perfect conditions for a well cooked crust, which in my opinion is what makes pizza, pizza.

I used fine Italian “00” flour to make the dough. I then divided it into four parts for personal sized pizzas. The dough was brushed with roasted garlic olive oil. Two of the pizzas were spread with jarred pesto and the other two with boxed (an alternative to canned) tomatoes to create the base for the grilled pizzas. I topped the classic red sauce pizza with shredded mozzarella, then garnished it with prosciutto and arugula tossed in chardonnay vinegar after it came off the grill. For the pizza with pesto, I made it in the style of white pizza with ricotta and mozzarella, and I finished it by drizzling it with a white balsamic glace infused with white truffle.

Grilling pizza is quick work that requires organization. Have all your toppings ready by the grillside by the time the dough is ready to be cooked. Cook one side first, flip it, and then dress it sauce and cheese. Enjoy it with some nice wine, and if you add a few cubes of ice to keep your white chilled I won’t judge you (I do it, too).

Frequently Asked Questions

How do I prevent pizza dough from sticking to the grill?

Brush the grill grates generously with oil before preheating. Stretch the dough onto a well-floured surface, then quickly transfer it directly onto the oiled grates using tongs.

How hot should the grill be for pizza?

A hot grill around 450-500°F (230-260°C) is needed to produce a charred, crisp crust similar to a wood-fired oven. Preheat the grill with the lid down for at least 15 minutes.

How long does the pizza dough need to rest before grilling?

After the initial 30-minute rest and the full mixing, the dough benefits from at least 1 hour of rise time. A longer rise produces a more flavorful, airy crust.

Do I add toppings before or after putting the dough on the grill?

Grill one side of the dough first, flip it, then quickly add toppings to the grilled side. Close the lid so the toppings can warm and the cheese melts before the bottom burns.