Grilling Pizza

Most people think of summer as grilling season, but I have my grill going year-round. It’s easy, makes fewer dirty pans, and the food just tastes better with the smokey grill flavor. And, one of my favorite grill meals is pizza.

Pizza is already one of the most universally loved foods, and grilling it takes it to a new level of deliciousness. Most stores have ready to cook pizza dough, but you’ll find an easy dough recipe below.

Trek 2015 1

Easy Grilled Pizza

Turn on grill to medium heat. Roll out pizza dough to desired size on a floured surface. Sprinkle some corn meal on a baking sheet and transfer rolled out dough to sheet. Brush dough with olive oil.

Transfer dough to heated grill oiled side down. Cook for around minutes and remove from grill back onto the baking sheet with the grilled side up. Add desired toppings to pizza. Reduce grill heat to low and return topped pizza grill and cook with the grilled cover closed until done.

The fun part about pizza is that you get to  make it your own by adding your own family’s favorite toppings, or throw on the leftovers lurking in the fridge. This is the ultimate in quick, easy, versatile, and delicious. Mangia!!




Easy Pizza Dough

courtesy of

  • 2 cups flour
  • 1 tablespoon yeast
  • 14teaspoon salt
  • 1 tablespoon sugar
  • 2cup lukewarm water (plus an additional 2 tbsp)
  1. Mix 1 cup of flour with all other ingredients.
  2. Gradually add 2nd cup of flour until it forms a ball. …
  3. Let the dough rest 10-15 minutes in a bowl covered with a dish towel or plastic wrap to keep it warm.


All photos Julia A Reed




The Dough was Flying in Woodstock! (UVFTS Mini-Grant Showcase Project)

For the 7th year in a row, the Woodstock Union Middle and High School Farm to School groups served up delicious wood-fired pizza from the Nordic Hut at Trek to Taste. We’ve established a wonderful partnership with NOFA-VT in the use of their mobile pizza oven and head baker. This year, we had more volunteers than ever, which was great because we went through half of our dough in the first hour of the event! We served more than 140 pizzas to almost 500 trekkers! Our bakers got really creative with topping combinations to make specialty pies. Some included spinach, arugula, and basil grown by students in the greenhouses at school and from Fable Farm in Barnard, bacon from Green Mountain Smokehouse, sauce from Pizza Chef, apples from Champlain Orchards, maple syrup from the student-run operation at the King Farm, and wonderful cheddar from Plymouth Cheese. A great time was had by all! – Kat Robbins, Place-Based Education Coordinator, Woodstock Union Middle and High School, Woodstock, VT