Grilled Riverside Pizza
Pizza and camping? Not your usual combination, but why not? Individual Grilled Riverside Pizza is an easy and super fun meal to build up with your favourite toppings and takes only minutes to grill. For me it’s always pepperoni, green peppers and sometimes black olives with a sprinkle of fresh basil and of course plenty of cheese. A pretty standard pizza for some, but ohhh so perfect with crispy charred bits reminiscent of a wood burning oven. Plus eating it from a napkin in my camp chair enjoying a river view is pretty great too. Any grill will work for this, so you don’t necessarily need to be camping to pull this off, but where’s the fun in that?
A little prep is required if you choose to make your own dough, but of course you can use pre made frozen bread dough which works well. Plus it’s convenient, leaving you more time to enjoy the great outdoors. The main trick is to work the dough fairly thin so it cooks quickly without burning over the open flame. It may also be necessary to pierce any large dough bubbles that form before turning to keep things cooking evenly. Most of all, have fun, be creative with your toppings and enjoy!
Recipe source for Grilled Riverside Pizza: Â Compelled To Cook
- 1 1/4 cups lukewarm water 90℉-110℉
- 2 1/2 tsp active dry yeast
- 1 tsp sugar
- 3 cups all purpose flour
- 2 tbsp olive oil plus more for bowl
- 1 tsp salt
- 213 ml favourite pizza sauce
- 175 grams pizza pepperoni
- as needed additional toppings as desired
- 400 grams fresh mozzarella
- as needed fresh basil
- as needed olive oil
- In the bowl of a stand mixer fitted with a dough hook, stir together water, sugar and yeast. Allow to sit for 10 minutes. Stir in half the flour, olive oil and salt. Continue to knead with mixer, adding flour by the 1/4 cup until smooth and pulling away from the sides of the bowl, using a little less or a little more flour to achieve this. About 7 minutes. Place dough in an oiled bowl and cover with plastic wrap. Allow to double in size in a warm draft free area, about an hour. Punch down dough and divide into 5-6 equal portions approximately 125g each.
- If making right away, preheat grill to medium and allow dough to rest for 10 minutes. Shape dough portion into an approximate 9"x6" rectangle or any shape really, the key is to have the dough fairly thin. Immediately place dough onto hot grill and cook for 3-4 minutes until dough is crispy on the bottom and the top is starting to puff a little. Pierce any large bubbles on the top and flip dough. Spread with pizza sauce and add desired pizza toppings and continue to cook for an additional 4-5 minutes until toppings are hot and dough is cooked. Remove from grill, drizzle with oil and top with additional fresh basil if desired. Cut into desired portions.
- If saving dough to use later, wrap portions with plastic wrap and chill or freeze dough until ready to use. Allow enough time to defrost dough in refrigerator and bring either to room temperature prior to grilling. Once dough is at room temperature, continue by working dough into a thin disc and proceed with grilling.
Use purchased frozen bread dough if desired. Â Allow dough to come to room temperature and divide into portions prior to proceeding.
Regardless of the dough used, the key is to work each portion fairly thin so it cooks quickly enough on the grill before becoming too dark. Â It's also important to not over fill the pizza with toppings, as too much prevents the toppings from heating through and melting the cheese.
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