If you enjoy making pizza at home, the summer heat doesn’t have to send your skills into hibernation, said Lauren Chattman in Newsday. When the weather warms up, “my gas grill becomes my pizza oven.” Just a few things a rookie should keep in mind: Small pizzas are easier to handle than large ones, and the heat of the grill demands vigilance—cooking time can be as little as four minutes.
Grilled pizzas with smoked mozzarella, onions, and tomatoes
1 lb homemade or store-bought pizza dough
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2 medium red onions, cut into ½-inch slices
4 plum tomatoes
¼ cup olive oil
salt
6 oz shredded smoked mozzarella
Preheat gas grill to high. Brush onions and tomatoes with olive oil and sprinkle with salt. Grill onions and tomatoes 4 to 6 minutes, until onions are soft, with grill marks on both sides, and until tomato skins blister and blacken (turn tomatoes 3 or 4 times). Cool and core tomatoes and coarsely chop.
Turn dough out onto lightly floured countertop and divide into 2 equal pieces. Shape each into a rough round, then press and stretch into a thin circle. Brush large baking sheet with 1 tbsp olive oil. Transfer rounds to baking sheet and brush tops with olive oil.
Turn heat to medium. Carefully lift pizza dough by one end and place on grill. Cook uncovered until bottoms are golden with black grid marks, 2 to 3 minutes, checking frequently. Use tongs to flip. Top with onions, chopped tomatoes, and mozzarella. Cover grill and cook until cheese is melted and bottom is well browned, 2 to 5 minutes longer. Slide onto cutting board; slice and serve. Serves two to four.
