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Grilled California Pizzas


  • For the dough

  • 1.25 cups warm (100 to 110 degrees F) Water

  • 2 packets dry Yeast

  • 1 tablespoon Honey

  • 3 tablespoons good Olive Oil

  • 4 cups Plain Flour plus extra for kneading

  • 2 tablespoons Kosher Salt

  • 0.5 cup good Olive Oil for prep

  • corn meal for prep

  • For the toppings (select 8)

  • 1 Red Onion thinly sliced

  • 1 lb Mozzarella grated

  • 0.5 lb Italian fontina cheese grated

  • 0.5 lb mild Goat's Cheese such as Montrachet, sliced

  • 1 red or yellow pepper cored, seeded, and julienned

  • 0.25 lb prosciutto thinly sliced and julienned

  • 1 bunch Arugula cleaned and dried

  • 6 plum tomatoes sliced 1/4-inch thick

  • 4 pork or turkey Sausages cooked and sliced

  • 1 bunch basil leaf cleaned and dried

  • 4 Cloves Garlic roasted

  • crushed Red Pepper Flake


  • For the dough:

  • 1.

    For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.

  • 2.

    When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.

  • 3.

    Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

  • 4.

    If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)

  • 5.

    Light your grill and wait until it's hot.

  • 6.

    Place the pizzas directly onto the grill and cook on 1 side for 1 minute. Turn the pizzas over and brush with olive oil or garlic oil.

  • For the toppings (select 8):

  • 1.

    Top the pizzas with any toppings you wish, piling them high. Drizzle each pizza with 1 tablespoon of olive oil. Put the lid on your grill and cook for 5 minutes more, until the crust is crisp and the toppings are cooked.

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