Thinly sliced toppings (meat, onions, peppers, anything at hand)
a small amount
Once this pizza is on the heat it's ready in no time. Roll out the pizza dough, chop up the toppings, and set the toppings to one side.
Warm the skillet up on the hob and light the fish grill. Both of them should be set to high heat. After 1-2 minutes, the skillet should start to smoke, that's when you should put in the pizza base.
The dough will start to expand before your eyes, but don't get too distracted, spread the sauce over the top. Then add on the cheese and toppings. This should take 1-2 minutes.
If it looks like the previous step may take a little bit of time to complete, please do it over a lower heat. You can see when it's cooked by how much the dough has expanded and the smell.
Place the pizza into the preheated grill while still in the skillet and cook under medium-high heat for 2-3 minutes. Please adjust the heat according to how the pizza is looking.
The pizza will have that amazing grilled smell! Check both sides of the pizza and if it's cooked, take it out of the grill and transfer it to a plate. Sprinkle some basil over the top and serve with Tabasco sauce if you'd like.
The outside should be crispy and have an open-flame aroma, while the inside should be nice and fluffy!
I could never get the hang of making pizza using a pizza stone or convection oven. Guess I won't be needing my pizza stone any more!
Story Behind this Recipe
I couldn't get the hang of making pizza on a pizza stone but as soon as I put it in an old-fashioned grill, it came out perfectly! It's best to use a skillet as well.
The pizza will expand right before your eyes and generate a wonderful smell! I used an old-fashioned grill that can only grill from above. Somehow I think this shortcoming may have become an advantage though. The only thing is that it can't handle larger pizzas. If you have a burner, maybe you could try using that as well.