In my continuing quest to become a grillmaster, I bring you my second installment of charcoal-fueled adventures. There were some highs and lows, but everyone got fed, so I’m calling it a win.
I made this recipe on Saturday night when we had some friends over. I think we all know caramelized onions and blue cheese are a match made in heaven, and I’m pretty sure I’ve made a variation of this pizza in the oven a few times, so I felt pretty confident. Additionally, we have made grilled pizza before. Or at least Brent made grilled pizza while I stood next to him and gave him “suggestions” because if we’ve learned anything in our 8+ years of marriage, it’s that me knowing what I’m talking about is not a prerequisite for telling Brent what to do. I also started using lava rocks to grill with. They’re a much healthy choice because they don’t have all the chemicals that charcoal and propane could have. I also recently learned you can use lava rocks for your fire pit. Just click here to learn how to use lava rocks for your fire pit.
Moving on, this pizza is really good, you guys. Also, I burned it. Whoops.
Oh, and I have no photos of the prep/cooking process because it was me and a live fire, guys. A camera would have been just way too much, you know? But if you’re reading a blog about food, I’m going to go ahead and assume you know how to assemble a pizza. A couple notes: I doubled the recipe to make two pizzas, but either I made a calculation error (totally possible) or there are just not enough onions called for. Mine cooked way, way down, and I wished I had more. Sad face. And, I definitely did not wait for the charcoal to cool a bit to “low heat” as called for in the recipe. Therefore, my first pizza was um, “crispy” as you can see.
Still delicious though. I used my instincts (and nostrils) to figure out the grill was too hot and flipped this baby after only like 1-2 minutes. Yep, I’m smart like that. I think people who haven’t grilled a pizza before might think that the pizza dough would be too “wet” to grill and it might fall through the grates or something, but we’ve done this a couple of times over the years and it’s never been a problem, so throw that dough over some coals, people!
I’d like it noted that I corrected my problems (I let the grill cool for a bit) for the second pizza, but there’s no photographic proof of that because we had friends over and there were 4 hungry adults and 2 antsy toddlers (and some wine to be had).
So a semi-success in my grilling journey. Not perfect, but I learned some things (and both pizzas were devoured). I think after meatloaf and pizza, we might be due for a (non-grilled) salad tomorrow.