In this age of Domino’s and microwave pizza, homemade pizza is a treat. And grilled pizza is a treat times 10.

Grilling pizza may sound tricky, but once you’ve figured out the method — a process that requires a little bit of trial and error — you have a killer addition to your culinary repertoire. The new book “Pizza on the Grill” by Elizabeth Karmel and Bob Blumer (Taunton Press, 2008) gives detailed instructions for successful grilling, as well as 100 recipes.

I’ve been grilling pizzas for quite a few years now and was thrilled to find my method very near to that espoused by the “pros.” Since I know my own method well, I present it here. Buy their book and you will see subtle variations as well as far more detailed instructions. The salmon topping, below, is from their volume, which also includes such combinations as bacon cheeseburger, pulled pork, BLT and nacho pizzas. The other toppings given here are favorites with my family.

STEP ONE: Prepare a covered gas or charcoal grill for direct grilling over medium-high to high heat. If you’re using a gas grill, be prepared to turn down or shut off one or more of the burners as the pizza cooks. If you’re using a charcoal grill, make sure you have an area that does not have coals under it — an “indirect cooking” area — so you can move the pizza around if it starts to cook too quickly.

STEP TWO: While the grill is preheating, prepare or assemble all your tools (spatulas, tongs, oven mitts, etc.) and ingredients. Once the dough is on the grill, you have to move fast.

STEP THREE: Prepare the dough. I often use packaged pizza dough, sold in the supermarket. The upside is that it is very stretchy and resilient. The downside is that it contains “dough extenders” and other additives. If you have a good pizzeria or artisan bakery near you, ask about buying their dough. Or simply make your own with your favorite recipe. Roll out the dough into an irregular rectangle, maybe 15 inches long and eight to 10 inches wide. Using a pastry brush, slather one side with olive oil.

STEP FOUR: Grill one side of the dough. Transfer the dough to the grill, oiled-side down. I use a long-handled spatula and one hand to make the move. If a tiny hole develops during the transfer, don’t worry. Cover the grill and cook for 3 to 5 minutes, checking occasionally. It is done when streaked with dark grill marks.

STEP FIVE: Add ingredients. Once one side is grilled, transfer the dough to a work surface, slather the uncooked surface with oil, and put the dough — oiled-side down — back on the grill. At this point, you may want to reduce the heat or move the pizza dough to an unheated area. Working quickly, add all toppings onto the cooked side, ending with the cheese, if using. Cover the grill and cook until the toppings are hot and the cheese is melted, 3 to 5 minutes. Slice and serve. It takes a little practice and familiarity with your grill to do it perfectly, but you will find that burned patches or uncooked areas of dough only make your pizza look more “rustic.”

A NOTE ON YIELD: One pound of dough and the toppings below will make a pizza large enough to feed three hungry people or four with smaller appetites.

TO USE AN OVEN: Roll out dough, place it on a baking sheet sprinkled with cornmeal, top it, and bake it in a 450 F oven for about 15 minutes.

SMOKIN’ SALMON PIZZA

1 pound dough, rolled out and oiled as directed above

1/2 cup Boursin or other soft garlic cheese (one 5.2-ounce round)

1 small shallot, peeled and minced

4 to 6 ounces smoked salmon, cut into strips

zest of 1 lemon, finely grated

2 tablespoons chopped fresh dill or chives (or both)

2 tablespoons drained capers (optional)

freshly ground black pepper to taste

Grill one side of the dough as directed (steps one through four above). Do not put toppings on the dough. Simply grill both sides and transfer the grilled dough to a work surface. Spread the cheese over the hot dough immediately. Sprinkle with shallot and top with strips of salmon. Finish with the zest, dill (or chives), capers (if using) and black pepper. Slice and serve.

Recipe from “Pizza on the Grill” by Elizabeth Karmel and Bob Blumer (Taunton Press, 2008)

SOUTH-OF-THE-BORDER PIZZA

1 pound dough, rolled out and oiled as directed above

1/2 cup salsa, mild, medium or hot

1 (14-ounce) can black beans, drained and rinsed

1 to 2 cups fresh or frozen corn kernels, cooked and drained

1 (2.25-ounce) can sliced black olives, drained, chopped (optional)

2 scallions, trimmed and chopped (white and green parts) (optional)

1/4 to 1/2 cup chopped fresh cilantro (optional)

1 to 2 cups grated regular or reduced-fat Monterey Jack or cheddar cheese, or “taco” blend sold in bags in supermarket

Grill dough as directed. When it is time to add the ingredients, use a spoon to spread the salsa over the dough. Distribute the black beans and corn over the salsa, along with whichever of the optional ingredients (olives, scallions, cilantro) that you are using. Add the cheese, cover the grill, and grill until done.

STEAK-AND-CHEESE PIZZA

1 pound dough, rolled out and oiled as directed above

2 tablespoons canola oil or other vegetable oil

2 onions, peeled and sliced

2 cloves garlic, peeled and chopped (optional)

1/2 to 3/4 pound cooked steak, sliced

bottled hot-pepper rings, drained (optional)

1 to 2 cups regular or reduced-fat cheddar or Jack cheese

While the grill is preheating, heat the oil in a skillet and cook the onions, stirring, until quite soft, about 7 minutes. Add the garlic (if using), and cook 2 minutes more. Add the steak and heat through.

Grill the dough as directed. When it is time to add the ingredients, distribute the steak-and-onion mixture over the dough. Add the bottled peppers, if using. Sprinkle with cheese. Cover the grill and continue grilling until done.

MUSHROOM-AND-SAGE PIZZA

1 pound dough, rolled out and oiled as directed above

2 tablespoons olive oil

1 large onion, peeled and sliced thin

2 garlic cloves, peeled and finely chopped

1 pound mushrooms: shiitake, portobello, cremini (also sold as “baby bellas”), white button mushrooms or a mixture

small handful of fresh sage leaves, chopped, or 2 to 3 teaspoons dried sage

salt and pepper

1 to 2 cups shredded Asiago or mozzarella cheese

While the grill is preheating, heat the oil in a skillet and cook the onion and garlic, stirring, until quite soft, about 7 minutes. Add the mushrooms and sage and season with salt and pepper, and cook until they begin to surrender some of their liquid, at least 10 minutes more.

Grill dough as directed. When it is time to add the ingredients, use a slotted spoon to distribute the onion-mushroom mixture over the dough. Sprinkle with the cheese. Cover the grill and continue to grill until done.

 

Marialisa Calta is the author of “Barbarians at the Plate: Taming and Feeding the American Family” (Perigee, 2005). For more information, go to www.marialisacalta.com.