We have enjoyed grilling pizzas since about 2003, when I first started baking fresh bread leavened with natural airborne yeast. We were living in Pensacola for a month, I’d just quit my job to move across the country with Dave, and was without a car since we’d sold one before moving. Only I could be restless without a job or a car and living right ON the beach. So I learned how to mix flour and water and cultivate starter on the windowsill. We started experimenting with grilled pizza and never looked back! It is so fun to throw dough on the grill and watch it rise, then flip and top. It’s ready in minutes. Here are all the ones we’ve tried. I think our favorites are the pancetta, the balsamic, and the asian fusion. Enjoy!

Red pepper pesto

Pesto made with red peppers, basil, garlic, parmesan, olive oil spread over dough with chopped, grilled sweet Italian sausage, topped with parmesan and  mozzarella.

Pancetta and mushroom

Porcini mushrooms, pancetta and shallots (sautéed in butter) topped with asiago, parmesan, romano and mozzarella.

Chop Salad

Finely-chopped salad with basil, chick peas, light ranch dressing and chicken. Use Greek salad dressing and ricotta for base under salad. Top with cheese and cracked pepper to taste.

Pear and gorgonzola

Caramelized pears, gorgonzola cream sauce, toasted walnuts and thin sliced fontina, topped with spring mix greens tossed in a little of the gorgonzola cream. Cracked pepper to taste. (Best with honey wheat dough).

Portobello

Portobello mushroom slices and sun-dried tomatoes (sautéed in oil, garlic and a little red wine) with ricotta, shredded fontina and asiago. Top with fresh garlic and fresh ground pepper.

Southwest

Chicken in Southwest marinade, sweet corn, red peppers, black beans, tomatoes, and Mexican cheeses. Top with salsa to taste.

What do we do with this eggplant?

Eggplant roasted on the grill, and layered on the dough. Top with smoked Gruyere cheese and caramelized onions.

Picasso

Spicy Italian sausage, red and yellow bell peppers. pineapple, and mozzarella cheese all layered on a rosemary dough.

Basil and balsamic

Rosemary and olive oil dough topped with a balsamic vinegar, garlic and basil emulsion, ricotta, mozzarella, and sundried tomatoes all topped with parmesan and Romano sprinkles.

Mediterranean

Kalamata olives, tomatoes and goat cheese seasoned with Mediterranean herbs on an olive oil dough, topped with fresh basil.

Harvest

Pumpkin, sweet Italian sausage, thyme and oregano, shallots, garlic, white wine and mild Jack cheese.

The Pendlebury

Tomato sauce (no chunks, please!) and mozzarella. That’s right, that’s it!

Asian [con]fusion

Grilled char-siu pork with stir-fried chop suey mix, garlic, Chinese 5-spice, scallions, and shiitake mushrooms all topped with creme fraiche and tofu.