I had heard about grilling pizza, but never tried it until my friend Ron made some up. His was a simple margarita pizza (basil, cheese, tomato) and was simply awesome. Of course, Ron’s a veritable gourmet. I’m not as good as him with food, but my years in the restaurant industry did leave somewhat of an impression on me as to how to prepare food.
Anyway, back to the pizza. This is simple enough that anyone can do it and it is also so impressive looking and tasting you’ll always win over anyone you make it for. Use any ingredients you want, but I’ve found this combo to be very tasty. This is what you’ll need:
Pizza dough (use a mix, make your own, or buy the refrigerated tube kind)
1 can of enchilada sauce
1 pound of ground beef
Taco seasoning mix
Can of refried beans
12 oz. package of “Mexican” cheese. This is usually a Montery Jack blend, but use what you want.
Green onions, sliced
Black olives, sliced
1 medium tomato, diced
Get your toppings ready, slice the onions and the tomato and open any cans (olives, sauce, beans). Brown the beef and add the saesonings per the instructions on the taco seasonings package. Heat up the beans ina small saucepan. Set everything aside.
Let’s start with the dough. I prefer using a mix, it’s simple and easy. I have used the pre-made kind that comes in one of those tubes, but I think I’ve had better results with the mixes. All you need to do with the mix is add water, so it’s not that hard. Work with both and choose your own method. Roll out the dough into whatever shape you want. I prefer 12? by 12? squares, as they’re easiest to work with and fit nicely on the grill. Take the dough and put it on a large plate that has a little flour on it so you can work with it better. Get your grill good and hot and oil the grate. Before I put the dough on the grill, I turn my gas (yes, I use propane. it’s just easier) down to medium-low. Put the dough on the grill and straighten it out so you don’t have any wrinkles. Now wait a few minutes and flip the dough over and cook the other side. How long you have to wait will depend on your grill, but a good rule of thumb is when you can pick up the crust and have it be slightly firm, but not too flexible. Flip it over and continue. The side of the crust that is currntly being grilled will be the bottom, so that side needs to cook for less time than the first side. Once you can remove it from the grill, take it to where you will be putting on the toppings.
You have to be quick with the toppings, as the sauce will start permeating through the crust, causing a soupy mess if you wait too long to get it back on the grill.
Start with the enchilada sauce, spreading it with a table spoon across the surface of the crust. Leave about half an inch on the edges for easy handling. Next, spread the refried beans on top of the sauce. Don’t layer it too thick, as the other toppings won’t cook if there are too many beans. Top that off with the ground beef and cheese. Next, put the tomatoes, onions and black olives on top of the cheese. Head back to the grill.
If you have a two-tiered grill, place the pizza on the top rack with the heat at medium and cook until the cheese is melted. If you’re using a single surface grill, cook on medium low, monitoring the crust so it does not burn.
Once the cheese is melted, slide the pizza off the grill and onto a plate. Cut it up, perhaps garnish it with a light sprinkle of diced cilantro, and serve it up with some cold cervezas and enjoy!
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