Grilled Pizza Pepperoni with Vegetables
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
I’ve heard of using the grill to make pizza but I was not as adventurous to try. After finally making this Grilled Pizza Pepperoni with Vegetables, I wish I had done this sooner. Filipinos love pizza and it has been a mainstay on our menus for a long time. When the weather just got too hot the last few weeks as spring turned to summer, I moved cooking to the outdoors. The grilled pizza turned out to be so great that I didn’t want to go back inside my hot, steamy kitchen.
If you’ve never had pizza on the grill before, then you will never want it any other way again. First, pick a good dough. You need one that will hold well on the grill. The ingredients can be your choice or whatever you have on hand. Once done, the grilled pizza crust comes out crisp, less greasy. It’s light and not heavy. It’s a delightful, different way to have your vegetables, plus the spicy pepperoni and melted cheese all over it. Just pile up the pizza toppings and cover the grill completely. Use the few minutes to pan fry some crisp bacon. In no time, you’ll have a divine dinner of homemade grilled pizza ready and you didn’t have to use the kitchen.
Grilled Pizza Pepperoni with Vegetables
Equipment
- Outdoor grill - charcoal or gas; Grilling accessories - tongs, turners, mitts
Ingredients
- 1 can (13.8 ounces) whole grain pizza dough use plain frozen artisan pizza dough,
- 1/4 to 1/3 cup extra virgin olive oil for brushing
- 2 cloves garlic, finely minced
- 1 teaspoon black pepper powder
- 2 teaspoons red pepper flakes
- 1 cup grated Mozarella cheese; or add more if desired
- 1 cup pepperoni slices
- 1 whole large tomato, sliced
- 1 whole onion, sliced
- 1 piece red or green bell pepper, sliced into 2-inch strips, seeded
- 1 cup fresh kale or baby spinach, washed, edges trimmed
- 1/2 pound bacon, about 8 strips
- to sprinkle: sriracha sauce
Instructions
- Thaw frozen pizza dough on the counter at room temperature, for about 30 minutes. Roll out and brush lightly with a few tablespoons extra virgin olive oil. Sprinkle top of pizza with minced garlic, black pepper and red pepper flakes.
- · Prepare outdoor grill well. Clean grates thoroughly. Spread cooking spray on grill top. On pre-heated medium heat of outdoor grill, place the rolled out pizza dough. Grill this for 8 to 9 minutes. Do not pre-grill longer than this amount of time, the dough burns fast. Rotate the pizza dough around so it does not burn, and for even grilling.
- · Take pizza dough off the grill and start layers of toppings.
- · Brush another light layer of extra virgin olive oil. Spread out the following toppings : pepperoni slices, tomato, onions, spinach, green or red peppers, shredded cheese.
- · Place the pizza with toppings back on the grill. Over medium heat, grill for 8 to 10 minutes. Turn the pizza around if bottom starts to burn. This cooks very fast.
- · In a separate skillet, cook the bacon strips. Lay the bacon strips on a medium, dry skillet and cook over medium high heat. Lower heat to medium if the skillet gets too hot. The bacon strips will get crisp in about 9 to 10 minutes. When done, remove bacon strips and drain on paper towels.
- · Remove the pizza with toppings from the grill. Top with crisp bacon slices. Sprinkle sriracha sauce liberally all over. Serve warm and crisp.
- Cook's Comments: Be sure to have very clean grates on your grill. Apply cooking spray liberally so pizza dough does not stick on surface. For toppings, you can use mozzarella cheese or any type of shredded cheese preferred. You can also brush some tomato sauce on the pizza dough if desired. But try to layer lightly. The pizza grills better if layers are light and do not weigh down. This is an Asian in America recipe which first published on the Quirk DIY blog.
- Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and recipe content I wrote, on your website,books, films, television shows or videos without my permission. If you want to republish this recipe or content on another website, video, news article,or media outlets mentioned above please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]
Nutrition
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
