Starters like this grilled pizza bread are a great way to keep everyone occupied while you get down to business grilling the main entree. This recipe is one of a dozen or so that Weber Grills sent our way for your Fourth of July celebration.
Grilled Pizza Bread Ingredients
For the seasoning
- 1 cup extra-virgin olive oil
- 2 teaspoons ground Mediterranean oregano
- 1 teaspoon onion powder
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon curry powder
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cayenne pepper
- ¼ cup all-purpose flour
For the dough
- 3 balls (each 1 pound) premade pizza dough
- Chopped tomatoes (optional)
- Chopped onions (optional)
- Chopped fresh basil (optional)
Instructions
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In a small saucepan combine the seasoning ingredients. Whisk over low heat just until the oil becomes fragrant and the mixture is warm. Remove from the heat and let stand at room temperature for 2 hours.
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Prepare the grill for direct cooking over medium heat (350° to 450°F).
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Lightly flour one of the pizza dough balls and the back of a 15-by-10-inch baking sheet. Stretch out the dough to the size of the baking sheet and place it on the back of the floured sheet.
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Whisk the seasoning mixture and then generously spread over the top side of the dough.
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Brush the cooking grates clean. Turn the baking sheet over (like a big spatula) and place it directly on the cooking grate, dough side down. Remove the baking sheet and brush the top side of the dough with the seasoning mixture. Grill over direct medium heat, with the lid closed, until the underside of the dough is marked, 2 to 3 minutes. Don’t worry if the crust bubbles; it will deflate when turned over. Slide the dough onto the baking sheet and flip the uncooked side onto the cooking grate. Brush the top with more of the seasoning mixture and continue to grill, with the lid closed, for 3 to 4 minutes.
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Transfer to a cooling rack. Top with chopped tomatoes, chopped onions, and fresh basil, if desired. Cut into individual pieces. Repeat the same grilling procedure for the two remaining balls of dough. Serve warm.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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