Rustic Grilled Pizza
This grilled pizza recipe delivers all the flavor of a classic pizzeria pie with a rustic, backyard twist. The sparkling water gives the dough an airy texture, while the slow-simmered garlic tomato sauce and buttery herb-brushed crust take every slice over the top. Whether it’s pizza night with the family or a summer cookout with friends, this recipe turns simple ingredients into something really special.
-Elise Jesse
Prep Time: 25 minutes
Rise Time: 1 hour
Cook Time: 3-6 minutes each pizza
Total Time: 1 hour 35 minutes
Ingredients:
For the pizza
3 cups flour
1 1/4 cups cold sparkling water
1 tablespoon rapid-rise yeast
1 tablespoon sugar
1 teaspoon salt
1 tablespoon olive oil
For the sauce
3 cloves minced garlic
1 tablespoon olive oil
One 28-ounce can of crushed tomatoes
1 tsp sugar
2 tsp salt
1 tablespoon Italian seasoning
1 tsp dried basil
1.5 tablespoons fresh oregano, chopped
Butter crust:
2 tablespoons butter, melted
1/2 tsp garlic powder
Salt, to taste
1/2 Oregano
Directions:
Mix flour, sugar and rapid yeast in a large mixing bowl before adding cold sparkling water.
Add salt, & olive oil and mix with dough attachment for 5-8 minutes until the dough begins to pull away from the sides of the bowl.
Allow the dough to rise in a warm spot for an hour or until doubled in size.
Start working on the sauce by heating olive oil in a medium pot before adding minced garlic. Sauté for 1 minute before adding tomatoes, sugar, salt, seasonings, and oregano.
Allow sauce to simmer on low for at least 30-45 minutes to cook off some of the acid from the tomatoes (You can make this a day or two ahead of time so it’s ready when needed).
You can leave the sauce chunky or allow the sauce to cool slightly before adding to a jar and blending using an immersion blender (Recommended if you have small kids).
Heat grill to 450-500° F.
Divide the dough into two equal balls. Using your fingers, make divots along the perimeter of the dough ball before flattening and stretching. Use the back of your hand and gravity to stretch the dough.
Lather both sides of each dough well with Olive oil.
Have your sauce and desired toppings ready and near the grill, as the grilling part goes extremely fast.
Place one dough portion on the clean grill, close the top, and allow to cool for 1.5-2 minutes.
Using tongs, grab the dough and flip it (cooked side up) onto a large cutting board. Add sauce and toppings.
Place back on the grill, close the top, and cook another 2-3 minutes until you’ve reached desired doneness.
Melt butter in a small bowl and add garlic powder and oregano, and brush the crust with the butter bath.
Sprinkle more Italian seasoning over the top.
