I remember watching early episodes of Extra Virgin on Cooking Channel and thinking, someday I’m going to be as cool as Gabrielle Corcos and grill pizza. Well I may not have a pizza oven yet but I did finally grill pizza!
This post was sponsored by Rao’s Homemade. Thank you for supporting The Rose Table!
Last weekend I had some girlfriends over for pizza night in my courtyard. I borrowed my mom’s pizza stone and pizza peel for the occasion and let me tell you: the pizza peel takes some practice. (If you don’t have a pizza stone, keep reading! I have you covered.)
I harp on this all the time but I’m going to say it again: never make something for guests that you haven’t made for yourself. I spent one whole evening last month grilling mini pizza after mini pizza for myself while listening to The Pina Colada song on loop and I quickly discovered that the key to successful peel-to-stone transfer is ample amounts of cornmeal. Use way more than you think is necessary.
I had been practicing grilling pizzas anyway so when Rao’s Homemade contacted me about a collaboration and I saw that they have one of the highest rated pizza sauces on the internet, I knew exactly what to do. Hello, pizza party! I used their classic marinara sauce for my pizza and I knew I was going to love it based on the ingredients: Italian whole peeled tomatoes, olive oil, onions, salt, garlic, basil, black pepper, dried oregano. That’s it! No preservatives, nothing fake. Exactly what I would put in a homemade pizza sauce if I was ever not lazy enough to use a jar. They also have a roasted garlic sauce and four cheese sauce that I’m equally excited to play with. But I digress.
Mini pizzas are great fun for the grill because they’re easy to work with and if you’re entertaining, everybody can build whatever pizza they’d like! I grilled chicken earlier in the day and had it ready to go along with fancy pepperoni from my beloved Central Market, mushrooms (my favorite pizza topping!), black olives, figs, grapes, marinated artichoke hearts, heirloom tomatoes, and fresh basil.
I set out boards on the table and kept the grill train going so the boards just kept magically filling up with pizza! I like salad with my pizza so I tossed together a simple salad: mixed greens, chopped marinated artichoke hearts, mustard seed salami, the most incredible Monterey Jack cheese by Kindred Creamery, and Rao’s Red Wine House Dressing. Without further adieu, here’s how to grill pizza:
Pizza dough, cut into small rounds
Rao’s Homemade Marinara Sauce
Assorted toppings such as pepperoni, mushrooms, black olives, marinated artichoke hearts, chicken, grapes, figs, etc
- Set pizza stone on grill grates. Preheat grill to insanely hot. We’re talking 500-600.
- Prepare toppings and set out for easy access. Roll and stretch small balls of pizza dough (homemade or purchased) on a floured surface to desired size.
- Generously sprinkle cornmeal on a large pizza peel. (Use a lot. The cornmeal helps the dough slide onto the pizza stone.) Transfer dough to pizza peel.
- Top with marinara sauce, cheese, and desired toppings.
- Use a shuffle board movement to transfer the pizza to the pizza stone.
- Grill for 5-10 minutes depending on size.
- Slice, enjoy, and grill more pizza!
If you do not have a pizza stone: roll dough out on oiled wax paper. Carefully lift and flip directly onto an oiled grill. Grill for two or three minutes, flip, and grill another two or three minutes. Remove from grill, top with pizza sauce, shredded mozzarella, and desired topping. Place back on grates and grill until cheese is melted.
I took an insane amount of photos at pizza night so here you go!