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grilled pizza question

eLizard Jun 28, 2010 11:10 AM

i grilled pizza for the first time last night, and i'm hooked.

two questions.....first, how do i get the cheese to brown? I'm afraid that i'll scorch the crust before the mozz can brown on the traditional pie that i made.

second, i'd like to make a a fruit with gorgonzola pizza. is it just that easy? spread some carmalized onions on the crust, and add the fruit and cheese? i'm thinking figs or peaches. should they also be grilled first?


  1. ipsedixit Jun 28, 2010 11:26 AM

    Grill your pizza dough first on medium (or med. high) heat.

    Then lower the temp when the crust is just about golden brown, add the cheese (and other toppings), close the cover for a minute or two and you shoudl be all set.

    4 Replies
    1. re: ipsedixit
      eLizard Jun 28, 2010 11:31 AM

      that technique got me crispy chewy delicious crust and melty cheese, but not browned cheese. but jeez, it was delicious.

      1. re: eLizard
        Coogles Jun 28, 2010 11:54 AM

        If you want browned cheese you'll need something to radiate heat from above, grills aren't really designed to do this. You could try using bricks to support a pizza stone a few inches above the cooking grate and finishing the pizzas below the stone. Another option would be to put the pizza under the broiler in your oven for a few minutes to brown up the top.

        1. re: Coogles
          ESNY Jun 28, 2010 01:05 PM

          Agreed. Unless you keep the lid closed for long enough, you probably wont have enough radiant heat to brown any cheese... even then, it'll be tough to do, esp if using a high moisture cheese like fresh mozzarella. Either use a blowtorch, move the pizza to a broiler or deal without browned cheese.

        2. re: eLizard
          ipsedixit Jun 28, 2010 03:13 PM

          "that technique got me crispy chewy delicious crust and melty cheese, but not browned cheese. but jeez, it was delicious."


          Three words: Creme Brulee Torch

      2. s
        sparkareno Jun 28, 2010 11:38 AM

        are you using gas or charcoal--it's easier with gas to turn the heat down. I made grilled pizza saturday night on my charcoal Weber and the bottom did get a little burnt. You need to put the toppings on as fast as you can & get the lid on for the cheese to melt. Maybe use a little less cheese too. I don't know if you are going to be able to get the cheese to brown though without burning the bottom. It's a bit of a high wire act but I do it all the time & love it. I have found that I can't pile on tons of ingredients though.

        2 Replies
        1. re: sparkareno
          eLizard Jun 28, 2010 11:45 AM

          i have a gas grill. i used the toppings sparingly. and they certainly melted. just didn't get all toasty brown in spots. i think i might be able to live with the results, though!

          1. re: eLizard
            sparkareno Jun 28, 2010 11:53 AM

            This might sound silly but if you really have your heart set on browned cheese, maybe use a torch on the top when you take it off the grill.

        2. d
          Diane in Bexley Jun 28, 2010 11:59 AM

          Would like to try grilling pizza, but too lazy to make my own pizza dough. Any recommendations for pre-made crust? Can you buy raw dough? I have used those Boboli crusts in the past, but am searching for a thinner crust. Thanks!

          3 Replies
          1. re: Diane in Bexley
            sparkareno Jun 28, 2010 12:13 PM

            I either use Trader Joe's ball of dough or buy a ball of dough from my favorite pizza place. I'm too lazy too plus I don't have any space in my kitchen.

            1. re: Diane in Bexley
              Bada Bing Jun 28, 2010 02:27 PM

              I noticed that a local GFS (Gordon Food Service) sells boxes of frozen dough. So does Sam's Club, I think. I make my own doughs, though, so I cannot report any more.

              1. re: Diane in Bexley
                DoubleBaconVeggieBurger Jun 29, 2010 08:38 AM

                Several grocery stores near me have started selling premade dough. Harris Teeter and Earth Fare both sell it in the deli/premade section.

              2. j
                JCap Jun 28, 2010 05:33 PM

                Regarding the fruit pizza, I like your idea of caremelized onions and gorgonzola. I wouldn't use raw fruit, but maybe saute figs/peaches/pears/apple with the onions. Maybe a touch of rosemary, and you'll be golden.
                Just remember as Mario Batali always says, it's all about balance!

                1. j
                  julesincoq Jun 28, 2010 09:22 PM

                  Pears!! My fav pizza is just very ripe soft pears sliced up thin all over the pizza with gorgonzola on top. I have also mixed the pears with caramelized onion. Both are fantastic.

                  I did a pizza night last year with 5 courses and each one was pizza.

                  Appetizer: grilled cold crust with dill cream cheese, lox and onion and capers
                  Salad: tomato sauce, grilled veggies (zuccini, onion, mushrooms, peppers and sd tomato), goat cheese and mozza
                  Main course: pesto, grilled chicken, spinach, roasted garlic, feta and mozza
                  Second Main course (cause I'm like that): tomato sauce and pesto swirled, procuitto salami, peppers, onions, mushrooms
                  Dessert: pear and gorgonzola

                  Fun time.

                  1. b
                    Bryan Pepperseed Jun 29, 2010 04:52 AM

                    Coogles is correct about radiating heat from above. I've heard that some people line their grill lid with aluminum foil, but I've never tried it. - I do the oven broiler method if anyone requests really "crispy" cheese.

                    Can't help with question two - I'm not a fruit on pizza kind of guy.

                    1. Phurstluv Jun 29, 2010 05:35 PM

                      Yes, I have put the grilled pizzas back on the foil lined sheet pan and slid them under the broiler to crisp up the cheese a bit - fresh mozz needs a little coaxing to cook down.

                      I have done pear and fresh fig in the past. Both have worked, but it makes sense to cook down the fruit ahead of time, so that it's not raw tasting.

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