Growing up, Friday night was always pizza night at my house. My mom would spend a huge portion of the day kneading homemade dough and letting it rise, punching it down and letting it rise again, while homemade sauce was simmering on the stove. We’d arrive home from school to the most wonderful medley of aromas in the air and knew dinner was going to be one we all loved.
Today, Friday nights are still pizza nights at my house, but I rarely (ok, never) have time to let dough rise and sauce simmer. Plus, with it being so warm outside, I hate to turn on the oven to the scorching temperature it takes to get a perfect crust: crisp on the outside, doughy and chewy on the inside, and firm enough not to bend under the weight of toppings.
So lately on Friday nights, I’ve been turning my gas grill into a pizza oven of sorts. The crust is crisp and smoky, the cheese melty, it’s quick and it doesn’t heat up my entire kitchen.
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Pizza on the Grill
Easily adjusts to fit number of servings needed
Pre-made 6-inch pizza crusts, such as Mama Mary’s or Boboli
Extra virgin olive oil
Herbed cream cheese
Fresh spinach leaves
Roma tomatoes, sliced
Salt and pepper, to taste
Preheat either your gas grill or your charcoal grill to medium heat. (Make sure your grill grate is clean.)
Lightly brush both sides of pre-made pizza crusts with extra-virgin olive oil.
Place on the grill for about 3 minutes, or until char lines begin to appear. Flip the crust and repeat on the opposite side.
Remove crust from grill.
Spread with a thin layer of herbed cream cheese. Press a layer of spinach leaves into crust and top with thinly sliced tomatoes. Sprinkle with salt and pepper. Sometimes I also add thin slices of fresh mozzarella.
Carefully place pizza back on grill. Reduce heat to low. Cover and cook for about 5 minutes until the cream cheese and spinach are softened and tomatoes render their juices.