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Inside-Out Grilled Pizza

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

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Making pizza? There's no easier and faster way than slapping it on the grill. No, really — trust me. Your covered outdoor grill is the perfect high-heat "oven" for delicious pizza.

This recipe uses low-protein pastry flour to make a crust that's relaxed and exceedingly easy to pat out. The resulting pizza has a medium-thin, crisp, cracker-like crust, rather than the ultra-chewy thick crust you might be used to. This is New York-style pizza, right down to the char marks on the bottom.

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At a glance

Prep
Bake
Total
Yield
one inside-out pizza and one traditional pizza, about 16 servings

Ingredients

Choose your measure:

Starter

Dough

Filling/ Toppings

  • 1 cup sun-dried tomatoes (See "tips", below.)
  • about 1 1/2 cups pitted black olives, Italian or French preferred (See "tips", below.)
  • 1 1/2 cups feta cheese, crumbled
  • 3 tablespoons olive oil or garlic oil
  • 2 to 6 garlic cloves, peeled and chopped
  • 1/4 teaspoon dried oregano
  • extra olive oil, for brushing on the crust

Instructions

  1. To make the starter: Combine the starter ingredients.
  2. Cover the starter, and let it rest at room temperature for 6 to 8 hours (or longer).
  3. To make the dough: About 2 hours before serving, combine the starter with the remaining dough ingredients.
  4. Mix and knead the dough — by hand, electric mixer, or bread machine — to make a soft, pliable dough.
  5. Put the dough in a lightly greased bowl, cover the bowl, and let the dough rise for 90 minutes. While the dough is rising, prepare the topping.
  6. To make the filling/ toppings: Use a pair of scissors to cut the tomatoes into ½" pieces, if they're larger than that.
  7. Combine the tomatoes and olives with the feta, oil, garlic, and oregano, tossing so everything is well combined.
  8. To assemble and grill the pizzas: Cut two 13" squares of parchment or waxed paper, and spray them with pan spray.
  9. Gently deflate the dough, divide it in half, and place one half on each piece of paper.
  10. Pat each piece into a 10" to 12" circle.
  11. For the inside-out pizza, spread the filling on half of one of the pieces of dough. Bring the other half over, and press the edges to seal. For the traditional pizza, don't add the toppings yet!
  12. Spray the pizzas with olive oil, and let them rest while you preheat your grill to medium, about 400°F, if you have a thermometer.
  13. To grill the inside-out pizza: Bring the pizza to the grill on the paper, and turn it over onto the grill.
  14. Put the cover on the grill, and grill the pizza for 3 minutes. Check and see if the bottom is nicely browned. If it is, turn it over. If it's not, give it a couple more minutes.
  15. Cook for another 3 to 6 minutes, until the crust is as browned as you like.
  16. Remove the pizza from the grill, and serve hot.
  17. To grill the traditional pizza: Place the traditional crust on a peel or flat pizza pan, paper and all.
  18. Bring it to the grill, and carefully turn it over onto the grill, peeling the paper off.
  19. Put the cover on the grill, and grill the pizza for 3 minutes. Check and see if the bottom is nicely browned. If it is, turn it over. If it's not, give it a couple more minutes.
  20. Once it's turned, add the toppings by spreading it over the cooked (top) side and re-cover the grill.
  21. Bake the pizza for an additional 3 to 6 minutes, until the underside is nicely browned.
  22. Remove the pizza from the grill and serve hot.
  23. Store any leftover pizza, well-wrapped, in the fridge for up to 5 days.