Grilled Pizza with Fresh Corn, Bell Pepper, Pancetta, and Fontina

The Unexpected Joy of Grilled Pizza

As a busy working mom, finding time for elaborate cooking is a luxury I rarely afford myself. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present demands of keeping a household running smoothly. So when it comes to dinner, simplicity and speed are key. That's why I've fallen head over heels for grilled pizza. It's not just fast, it's incredibly flavorful and satisfying, and the kids love it too. Forget takeout; this is a family-friendly meal that tastes like a gourmet experience but requires minimal effort.

The beauty of this recipe is its versatility. You can truly customize it to whatever ingredients you have on hand. I love using fresh corn, bell peppers, and pancetta in the summer months – the sweetness of the corn perfectly complements the salty pancetta. But feel free to experiment! Grilled chicken, mushrooms, spinach, artichoke hearts – the options are endless. This recipe becomes a canvas for your creativity, allowing you to play with different flavor profiles and create a unique pizza experience each time.

One of the things that sets this pizza apart is the grilling process itself. The direct heat from the grill imparts a beautiful smoky char to the crust, giving it a unique texture and flavor that you simply can't replicate in a conventional oven. The slightly crisp yet chewy crust is a delightful contrast to the melting Fontina cheese and the juicy vegetables. It's a textural masterpiece that elevates this simple dish to something truly special.

The preparation isn't daunting either. While the recipe includes instructions for making your own pizza dough from scratch, you can always use store-bought dough to save time. I’ve tried both, and honestly, the convenience of pre-made dough is a lifesaver on those crazy busy weeknights. However, if you have a little extra time and are feeling ambitious, making your own dough is a rewarding experience. The subtle sweetness and satisfying chew of homemade dough are worth the effort.

Grilling the pizza is a surprisingly straightforward process. Once the grill is preheated, the pizzas cook remarkably quickly. Just a few minutes per side, and you have a perfectly cooked, smoky, and delicious pizza. The grilling time may vary depending on the heat of your grill and the thickness of your dough, so it’s always a good idea to keep an eye on things.

This recipe isn’t just about the taste; it's about the experience. The whole family can get involved – the kids can help prep the vegetables, and everyone can enjoy the delicious aroma that fills the air as the pizzas cook. It's a chance to connect, to create something delicious together, and to savour the simple joys of a home-cooked meal. And let's be honest, a little smoky, cheesy, grilled pizza can brighten even the most hectic of evenings.

So, the next time you're short on time but craving something delicious and satisfying, try this grilled pizza recipe. It's a quick, easy, and surprisingly elegant meal that is perfect for a weeknight dinner or a casual weekend gathering. Experiment with toppings, get the family involved, and enjoy the delicious results. This recipe is a testament to the fact that sometimes, the simplest meals are the most memorable.

Beyond the Recipe: This grilled pizza is perfect for adapting to seasonal ingredients. In the autumn, try adding roasted butternut squash and sage. In the spring, asparagus and fresh mozzarella would be delightful. The beauty lies in its adaptability and the opportunity to create your own signature grilled pizza experience.

Step-by-step

• Prepare grill: Open vents in lid and bottom of kettle grill and put 25 briquets on 2 opposite sides of bottom, leaving middle clear. Oil rack and position with wider openings over briquets. Light briquets. (They will be ready for cooking as soon as they turn grayish-white, 20 to 30 minutes.)
• Remove plastic wrap from 2 pieces of rolled-out pizza dough (if grill is not large, work with 1 piece at a time, keeping remaining piece chilled) and lightly brush dough with some oil. Trying not to stretch dough, carefully transfer it oiled side down, with your hands to rack of grill. (If it's a very hot day, the dough may get too soft to transfer easily; if so, pop it into the freezer until firm again, about 15 minutes.) Lightly brush top with some oil. When grilling pizzas, rotate them if one side of grill is hotter than the other. Grill crusts, covered, until undersides are golden brown, about 4 minutes.
• Flip crusts over with 2 metal spatulas and top each crust with half of Fontina, corn, bell pepper, poblanos, pancetta, or bacon, and scallions. Grill pizzas, covered, about 5 minutes more, or until undersides are golden brown and cheese is melted.
• Top pizzas with coriander and cut into wedges.
• To make pizza dough: In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic 5 to 10 minutes.
• Alternatively, dough may be made in a food processor. Proof yeast as described above. In food processor process yeast mixture with 1 3/4 cups flour, cornmeal, and salt until mixture forms a ball, adding more water, 1 teaspoon at a time, if too dry or more flour, 1 tablespoon at a time, if too wet, and knead dough by processing 15 seconds more.
• Put dough, prepared by either method, in an oiled deep bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk, and punch down. Form dough into 4 balls. Makes enough dough for four 10-inch thin-crust pizzas.
• To roll out pizza dough for grilling: Lightly brush a baking sheet with olive oil. On a lightly floured surface roll out 1 ball of dough 1/8 inch thick (about 10 inches in diameter). Brushing off excess flour, transfer dough with your hands to baking sheet and cover surface completely with plastic wrap. Repeat procedure with remaining dough balls and plastic wrap in same manner, stacking rolled-out pieces on top of one another on baking sheet. Wrap baking sheet with more plastic wrap to ensure that dough is completely covered. (Chill dough until firm, about 1 hour and up to 4 hours.)
• To roast peppers: Using a long-handled fork char peppers over an open flame, turning them, until skins are blackened, 2 to 8 minutes. (Alternatively, broil peppers on rack of a broiler pan under a preheated broiler about 2 inches form heat, turning them every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs. (Wear rubber gloves when handling chilies.)