Latin pizzas, bursting with farm-fresh summer ingredients, may not be the first thing you think to throw on the grill, but maybe they should be. Pizzas work just as well as burgers, hot dogs or steaks on the grill, and the flavor profiles you can create are limitless. Homemade dough grills up to a perfect combination of chewy and crisp, with big fluffy air pockets. A trip to your local farmers market or delicatessen will yield anything you could need to impress your guests. Below is a step by step process to help you navigate this savory and fun new cookout favorite! Time to fire up the grill…
Select your grill.
For pizzas, a traditional bucket, gas, or homemade grill is best. You want your grill grate to be 10-12 inches above the coals. For a homemade or campfire-style grill, first obtain 4-8 bricks or concrete blocks. Set them up in a circle and measure that your grill grate will fit on top of the bricks. If you are using more traditional grills, they are already set up appropriately.
Build the right fire.
Wood fire, gas, or natural coals will work here. If using a gas grill, throwing some wood chips on the fire imparts a nice flavor (we like maple or mesquite). If using wood, let the fire burn for 30-45 minutes until you have red-hot coals. Use coals according to directions.
Prep your grate.
Cooking pizza.
When your fire and grate are ready, you should be able to hold your hand over about 3 inches above the grate for 3-4 seconds. This is a medium cooking temperature. Transfer thinned dough onto oiled grill grate. Let cook for 1 minute. Using a metal spatula, flip pizza on top other side. Build your toppings on cooked side and tent or close grill cover, allowing to cook for 4-5 minutes or until cheese is melted. Transfer to a baking sheet or cutting board, cut and serve immediately. Alternatively, you can keep pizzas warm on a cooler part of the grill or in an oven set at 200 degrees until ready to serve.
Next, time to get cooking with three Latin-inspired grilled pizza recipes…
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- 2 cups warm water, between 100-115°F
- 1 tablespoon plus 2 teaspoons dry active yeast
- 6 cups all purpose flour, sifted, plus more for kneading
- 2 teaspoons sea salt (if using table or kosher salt, use 1 tablespoon salt in total)
- olive oil
Fresh Corn and Cotija Cheese Pizza 
- 1 ball of pizza dough
- kernels from one ear of corn, about ¾ cup
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 cup thinly sliced onions
- 1/2 cup cotija cheese
- 2 tablespoons minced basil
Tapas-style Pizza with Serrano Ham, Toasted Almonds, and Honey 
- 1 ball of pizza dough
- 6 slices Serrano ham, thinly sliced
- 4 ounces thinly shaved or crumbled Manchego cheese
- 1/2 cup chopped dried prunes or figs
- 1/4 cup chopped toasted almonds
- 2 tablespoons good-quality honey
Grilled Zucchini Pizza with Cilantro and Queso Fresco 
- 1 ball of pizza dough
- one zucchini, about 4 ounces, sliced into thin rounds
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 cup thinly slices onions
- 1/2 cup queso fresco
- 1/4 cup chopped cilantro
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