Pizza is the world’s favorite food for a reason – it’s delicious. It’s even better when it’s grilled. Have your friends pull up a chair to the Solo Stove Grill and make their pizza using their favorite toppings! Today we’re making a classic pepperoni pizza, but we’ve also tried Pesto Chicken and Fall Flatbread with Sausage and Squash. They all got rave reviews from the Solo Stove office.
We first learned this recipe from our friend, Chef Andrew Forlines! Check out his explanation below:
What You’ll Need
- 1 Roll of Pillsbury Pizza Crust
- Spray Oil to prevent sticking (flour works as well)
- 1 Can of Marinara Sauce
- 1 Ball of Mozzarella Cheese
- Pepperoni (try some Spicy Soppressata)
- Grape Tomatos
- Red Pepper Flakes
This makes about 2 flatbread pizzas.
Directions
- Set your Grill up with two temperature zones. This is done by stacking all of your charcoal on one side of the Grill. You also don’t want to burn your pizzas, so let the coals die down a bit by waiting about 45 min or until you can hold your hand over the coals for about 5-6 seconds.
- Slice up your mozzarella into large chunks and some smaller to sprinkle on top.
- Open the tube of dough and cut into 6 inch wide pieces. Spray lightly with oil.
- Place the dough directly over the coals for about 30 seconds to crisp up one side. Continually slide the spatula under the dough to prevent sticking.
- Using the spatula, flip the dough still over the coals. Continue monitoring to prevent burning.
- Add all your ingredients to the pizza. Remember, allowing friends gathered around the Grill top mix and match ingredients is part of the fun!
- Once the bottom of each flatbread has a nice golden brown bottom, move to the cooler side of the Grill. Use the lid with the vent completely closed to melt the cheese for about 5-10 minutes.
- Remove from Grill, slice, and enjoy!
