I love homemade pizza. Who doesn’t? I have one bone to pick with the concept, though.
Why oh why do I have so much trouble transferring the crust from my pizza peel to my baking stone, or from the stone to my plate? Seriously. It sticks every time.
While delicious, my pizza is never pretty or photogenic. Or cooked evenly for that matter. Stupid crust bunching up when I try to move it.
I’ve tried oil. I’ve tried cornmeal. I’ve tried flour. No dice.
Can someone please tell me why the pizza gods hate me?
Or why I find it so much easier to grill pizza on our old Freecycle-scored grill?
Good thing I love grilled pizza more than baked. Because it looks like we’ll be eating our pizza that way from now on, unless somebody can save me.
White Grilled Pizza
Truth time: I didn’t actually measure anything other than the ingredients for the crust.
One pizza crust (I used half of Jenna’s recipe)
Extra virgin olive oil
Chopped vegetables of your choosing. I went with peppers and onions.
Grated cheese (we used Asiago and Parmesan)
Preheat your grill to high. Roll out your dough on an oiled piece of aluminum foil on top of a pizza peel. Assemble the rest of your ingredients.
Brush the crust with olive oil, then slide the aluminum foil and crust onto the grate of the grill. Close the lid and cook for 3-5 minutes, or until the bottom begins to brown.
Use the pizza peel to remove the crust from the grill and decrease the heat to medium. Brush the crust again with olive oil.
Carefully flip the crust over so that it lies cooked-side up on the foil.
Brush with olive oil and top with vegetables, followed by cheese. Use the peel to transfer the pizza back to the grill. Grill the pizza, toppings side up, for 5-10 minutes over medium with the lid closed, or until the cheese is melted and starting to bubble.
Allow to cool for at least 5 minutes, then slice and serve with a side salad.
Any suggestions on how to save my baked pizza? Or should I stick with grilled?