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Don't heat your oven to 500°F (and your kitchen to 120°F!) when you've got a perfectly good pizza-baker right outside the back door — your barbecue grill!

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At a glance

Prep
Total
Yield
1 pizza, 8 servings

Ingredients

Choose your measure:

Dough

Topping

  • 2 tablespoons garlic oil
  • 1 red pepper, seeded, roasted, skinned and sliced
  • 1 onion, sliced
  • 2 large portabello mushrooms, thinly sliced
  • 1 to 2 cloves garlic, minced
  • salt and pepper
  • 1 cup shredded Asiago cheese

Instructions

  1. Combine all of the dough ingredients and mix and knead them together — by hand, mixer or bread machine — until you've made a soft, smooth dough.
  2. Allow the dough to rest, covered, for 30 minutes.
  3. Place the dough on a lightly greased work surface, and knead it gently to expel some of the gas.
  4. On a piece of parchment paper, roll the dough into a 12" circle, and brush it with 2 tablespoons of garlic oil.
  5. Preheat your grill to medium heat. You can use a pizza stone if you'd like, but it's not necessary.
  6. Let the dough rise while you prepare the toppings.
  7. Sauté the vegetables until the onions are translucent and the mushrooms have given up some of their liquid.
  8. Cool slightly, then spread the vegetables atop the dough.
  9. Sprinkle with salt and pepper to taste, then top with the cheese.
  10. Bake the pizza in your covered grill for 15 to 20 minutes, or until the crust is crisp and golden.
  11. Garnish it with fresh basil leaves, if desired.