When you nail these grilled pizzas you will become a top chef!
Turn pizza night into gourmet pizza night with this easy grilled honey-wheat crust pizza. We made crazy, well-sauteed mushrooms with fresh herbs and put them on our honey-wheat pizza crust. Spicy and herb mushrooms offer the perfect umami flavor profile for a golden wheat crust. And since we all know that the perfect texture for the pizza crust is crispy on the outside and chewy in the middle, this recipe is for you.
Grilled Mini Pizza Guidelines
Nailing these grilled individual pizzas will turn you into a top chef minimizing the hassle of entertaining others. Take a lot of heat out of your house and make those perfect mini grilled pizzas on the grill instead.
1. Mise en place.
That’s the French term used to put all of your ingredients in place. Before grilling your mini pizzas, make sure that all of the toppings are prepared, separate, and in place.
2. Keep toppings economical
Pizza doesn’t go well with loaded toppings. In fact, with too much sauce, the batter can turn out terrible because too much moisture creates a moist crust. When you’ve got someone asking for a mini-pizza off the grill, sprinkle a little evenly over a little of each ingredient.
3. Size matters
Like toppings, pizza size also plays a role. Personalized pizzas are much easier to handle than large ones, and smaller servings cook faster.
4. Make dough decision
Everyone has their favorite pizza dough recipe. Feel free to use your own or make our honey wheat pizza dough. Whole grain wheat has a denser crust than white flour, and we love its taste and texture.
5. Take a break
Pizza dough tastes best after a good night’s sleep. This has to do with the yeast consuming the sugar in the flour to create carbon dioxide. Put simply, fermented pizza dough offers the airiness and chewy taste that we associate with pizza crust. Keep in mind, however, that after a traditional 1 to 2 hour rise, the pizza dough will still taste good once it doubles. A night’s sleep is optional, but ideal for a crazy, well-grilled pizza.
6. Bring the dough to room temperature
Make sure the dough has reached room temperature if you made it the night before. Cold dough does not stretch well and is too thick to grill, leaving it with an uneven cook. Any means necessary to stretch the dough. Use a rolling pin if necessary – a tool we don’t recommend, but which you can admit in a pinch. Better yet, use your hands to stretch the dough on a well-floured countertop. The thinner the better here. To cook quickly, the dough should be no more than a quarter of an inch thick.
Connected: For an even easier experience, try our gluten-free pizza dough. No need to rest or stretch when gluten isn’t around!
7. Understand your heat source
There is direct and indirect heat. Direct heat cooks directly over the fire or gas, while indirect heat cooks further away from the flame. This recipe requires the use of both and is very simple.
Use direct heat to grill the first side of the batter. Then take it off the stove after turning the pizza over and adding the toppings. At this point we need to be moving fast because thin pizza dough cooks crazy fast on the grill.
Grilling pizza on charcoal
If you’re using a charcoal grill, set the pizza on a cooler part of the grill. When setting up a charcoal grill, the grill master will usually stack coals in one high heat area and use fewer coals in another low heat area. This way you have a caveman version of burners with two sizes and different settings.
Grill the pizza on the gas grill
If you’re using a gas grill, turn the heat on to low and close the lid to melt the cheese.
Just like with grilled cheese, we don’t want a super charred crust on our mini pizzas while we wait for the cheese to go sticky. It might only be five minutes, but it seems to be forever when you get hungry.
Make the honey wheat pizza crust. If you are using refrigerated batter, set it to room temperature at least two hours before using it.
Make the Crazy Good Sautéed Mushrooms.
Collect everything you need for grilling: spatula or tongs, olive oil, mushrooms, pizza sauce, cheese, peppers, cutting board, pizza bowl or baking tray, grill glove. Cover and place near the grill.
Cut the dough into six sections and roll into balls.
Extend the dough to six by six inches by a quarter of an inch thick. Use olive oil to avoid stickiness. If you rub it in your hands and on the dough, you shouldn’t have a problem making the dough round. No need for perfect circles. Place the dough on the baking sheet with parchment paper in between.
Turn the grill on high heat and bring the temperature to 500 degrees.
Place up to three rounds of dough on the grill. Grill one side until it looks ready to turn over or is easy to handle. Depending on the grill, this can take 90 seconds to 3 minutes. Dough will be very handy.
Remove from the grill, place cooked side down on a pizza bowl or baking sheet. Add 3 tablespoons of tomato sauce, 1/8 cup of mozzarella, 1/4 cup of mushrooms and sprinkle red bell peppers on the cooked side as desired.
Place the uncooked side back on the cooler side of the grill (if you’re using a charcoal grill). If using gas, lower the heat to medium-low and close the cover. The timing can be anywhere from 2 to 10 minutes, depending on the grill. Remove from heat when the cheese is nicely melted.
Portion: 1Pizza | Calories: 516kcal | Carbohydrates: 61G | Protein: 17thG | Fat: 25thG | Saturated fatty acids: 5G | Polyunsaturated fat: 1G | Monounsaturated fatty acids: 1G | Cholesterol: fifteenmg | Sodium: 735mg | Potassium: 319mg | Fiber: 10G | Sugar: 6thG | Vitamin A: 1123IU | Vitamin C: 38mg | Calcium: 202mg | Iron: 3mg |
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