Grill Pizza

Prepare dough and light the fire 😉

• Weigh the flour and add a teaspoon of salt. As a special tip, I already add some herbs such as rosemary or oregano. Then slightly warm the mineral water in a saucepan and dissolve the yeast in it. Add the yeast water to the flour and mix well with a dough hook. Then continue working with your hands and knead the dough again firmly. Put as a ball in a sufficiently large bowl and cover with a cloth. It is best to place it in a sunny / warm place (approx. 45-60 minutes).

• Those who like to grill like me 😉 now have to heat up their grill properly! Here I can only advise you to really put enough briquettes or charcoal on top so that you can grill for a long time and above all at a high temperature (approx. 400 degrees!). About 15 minutes before you put the pizza on the grill, you have to put the pizza stone on the grill. This is the only way to ensure that the stone is nice and hot and the pizza base becomes crispy. One more word about the pizza stone: there are some in stores that have a special tray included (see photos). If you don't have a grill, you can also work with the pizza stone in the oven.

tomato sauce

• Roughly chop the onions (best in rings), add the chopped garlic and sauté in a little olive oil. Then deglaze and reduce with a sip of red wine. Then add the tomato pieces and a little tomato paste. Season to taste with salt and pepper, sugar, stock cubes or pizza seasoning (also fresh herbs such as oregano, thyme, rosemary, ...). Let simmer gently for 20 minutes.

Topping and grilling

• In the meantime, prepare the topping, i.e. chop the salami, ham, peppers and olives into small pieces. Grate the Emmental and Parmesan and mix in a bowl. If you would like to have "more cheese", I recommend cutting 1 mozzarella ball into small pieces and adding it to the cheese mixture.

• When the dough is ready (that is, it has risen), take about a quarter of it and form a ball. Roll these out on the baking sheet (moisten with olive oil) and poke small holes in the dough with a fork. If you don't have a separate tray, you can also bake directly on the pizza stone: here, however, dust the stone properly with flour, otherwise the pizza will bake firmly!

• Now place the pizza on the grill and grill for about 10 to 15 minutes with the lid closed. Finished! If you like it a little more crispy, wait a few minutes longer. The main thing here is how thick you rolled out the dough and how hot your grill is. If there is leftover pizza: wrap in some aluminum foil and freeze! Guaranteed to taste better than any frozen pizza!