GRILLED PIZZA WITH BALSAMIC GLAZE

I've been wanting to try grilling pizza for a while, and if you follow me on Instagram, you saw this past weekend, I finally did it! With T$'s help because I'm actually not a huge fan of being close to fire AKA the grill. For this first attempt/experiment I used pre-made pizza crust + pesto just in case it was a disaster (ie. it would have been like salt in a wound if I'd spent time making it from scratch), and I've also been very pro-shortcuts lately. I used Trader Joe's frozen crust - it's already rolled out for you, just have to defrost it! Including the defrosting time, this dinner took about 35 minutes, start to finish - boom!

Grilled Pizza with Balsamic Glaze Serves 2, but easily scalable

Grilled Pizza

1 frozen pizza crust, defrosted; or any pizza crust, rolled out + ready to go 2 Tbls pesto 1/2 ball fresh mozzarella, thinly sliced 1 plum tomato, sliced (plum tomatoes are a bit less juicy/seedy than other tomatoes) Oil/cooking spray that will be okay with high heat; eg. canola or coconut oil 3 dashes dried oregano 1/2 C balsamic vinegar 1 1/4 Tbls honey Salt + pepper

  1. Prep balsamic glaze first. Put balsamic vinegar + honey in small pot on medium heat, until boiling, stirring often. Let simmer for 3-5 minutes, continuing to stir, until it thickens to a glaze consistency (watch closely!), then turn off heat and set aside. Season with salt and pepper to taste.
  2. Remove as many of the seeds from the sliced tomatoes as possible, and dab with a paper towel, ie. try to get remove some of the juice so it won't make the pizza soggy.
  3. Turn on and preheat the grill for a few minutes. In the meantime, coat the pizza pan with oil/spray, and put the dough on top. Put the pan on the grill until the bottom starts to brown.
  4. Remove pan (with dough) from the grill (don't turn off though), spray the raw/top of dough with oil, and flip it over (so now the raw side is on the bottom).
  5. Spread pesto on the cooked size of the dough, and top with mozzarella and tomato slices. Put the pan/pizza back on the grill and move pizza around on the pan accordingly so that it cooks evenly over the flames.
  6. When the cheese has melted and the bottom looks cooked, remove from grill. Top with oregano and a drizzle of the balsamic glaze before you slice it.

Take a deep breath and appreciate what you’ve just made, and are about to enjoy!

This will definitely be repeated with different toppings this summer. What's your favorite kind of pizza? Share in the comments!