{"id":59000,"date":"2025-04-16T15:09:27","date_gmt":"2025-04-16T19:09:27","guid":{"rendered":"https:\/\/www.cruisingworld.com\/?p=59000"},"modified":"2025-04-21T16:16:15","modified_gmt":"2025-04-21T20:16:15","slug":"grilled-pizza-recipe","status":"publish","type":"post","link":"https:\/\/www.cruisingworld.com\/people\/grilled-pizza-recipe\/","title":{"rendered":"Grilled Pizza Bliss: The Perfect Post-Boatwork Treat"},"content":{"rendered":"\n        <section class=\"hydra-container\">\n\n\t\t\t                <div class=\"hydra-canvas\">\n\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2025\/04\/Anne-Mott-routine-maintenance-2-1024x768.jpg\" class=\"hydra-image disable-lazyload\" alt=\"Anne on her boat, Outrider.\" sizes=\"(max-width: 1400px) 100vw, 1400px\" fetchpriority=\"high\" srcset=\"https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2025\/04\/Anne-Mott-routine-maintenance-2-1024x768.jpg 1024w, https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2025\/04\/Anne-Mott-routine-maintenance-2-300x225.jpg 300w, https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2025\/04\/Anne-Mott-routine-maintenance-2-768x576.jpg 768w, https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2025\/04\/Anne-Mott-routine-maintenance-2-1536x1152.jpg 1536w, https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2025\/04\/Anne-Mott-routine-maintenance-2.jpg 2000w\" \/>                <\/div>\n\t\t\t\n\t\t\t\n            <figcaption class=\"caption margin_top_xs full border_1 hydra-figcaption\">\n                <span class=\"hydra-image-caption\">The author (above) and her husband work to restore order on <i>Outrider<\/i> when they return to the boat in Mexico every fall.<\/span>\n                <span class=\"article_image_credit italic margin_right_xs\">Courtesy Anne E. Mott<\/span>\n\n\t\t\t\t            <\/figcaption>\n        <\/section>\n\t\t\n\n\n<p>It was the end of October in San Carlos, Mexico. My husband, Jeff, and I were back aboard Outrider, our Westsail 42, after several months spent up north. During hurricane season each year, we leave the boat tucked safely at a sheltered marina while we explore the beautiful western United States, land-cruising in our camper van. Getting resettled after being away always involves some long work-filled days.<\/p>\n\n\n\n<iframe id=\"gkstfcayky\" src=\"https:\/\/cruisingworld.dragonforms.com\/gkstfcayky\" scrolling=\"no\" style=\"width:100%;height:165px;border:none;overflow:hidden;\"><\/iframe>\n\n\n\n<p>This day was particularly hot. We\u2019d labored for hours to relocate all the equipment and sails we\u2019d stored belowdecks. After much lifting, pushing and shoving, we\u2019d finally got everything back in place.&nbsp;<\/p>\n\n\n\n<p>As dinnertime neared, we were too overheated and exhausted to even think about cooking. The boat\u2019s interior was already steaming; we had no wish to add to the heat by using the stove or oven, which weren\u2019t working anyway. The propane was not yet reconnected, a task that required more energy than we were willing to expend right then. &nbsp;<\/p>\n\n\n\n<p>The idea of going out to eat was equally unappealing. We were tired, hot, in need of showers, and getting hungrier by the minute. Then, I had a thought.<\/p>\n\n\n\n<p>In our camper van, we have a micro galley: a small upright fridge with a freezer, a microwave\/convection oven, and a two-burner propane stove. As in Mexico, sometimes-intense summer heat makes us reluctant to cook inside our already hot van.<\/p>\n\n\n\n<p>One evening this past summer, we\u2019d met up with friends who are former yacht cruisers, now land-cruising in their own camper. It was one of those times when it was too hot to cook. We\u2019d been traveling together for a few days, taking turns making dinner for four, which can be challenging in a van. That night was their turn. They\u2019d bought a shelf-stable \u201cheat and eat\u201d pizza crust at a large grocery store, so they decided to try making pizza on the grill, adding tomato sauce, garlic, cured sausage, olives and lots of soft, melty cheese. Lacking a pizza pan or baking sheet, unsurprisingly, these former boat cooks improvised: They plonked it on a sheet of heavy-duty aluminum foil, doubled over, and put it on a medium-hot grill for 10&nbsp;minutes. It exceeded our \u00adexpectations: lovely melted cheese, crisp dough and \u00adexcellent flavor.&nbsp;<\/p>\n\n\n\n<p>Flatbread pizzas became a staple of ours from then on. We stocked prepared crusts, and we even grilled pizza using frozen crusts, with excellent results. At first it took a bit of finessing to determine the right temperature and cooking time, but we loved the convenience of being able to pull one out whenever it was too hot to cook inside, or when we felt like eating pizza miles from the nearest pizza joint.<\/p>\n\n\n\n<p>Back aboard Outrider, I\u2019d suddenly realized that our Magma propane grill was working. Why not grill pizza? We\u2019d done basic provisioning after arriving, so I had tomato sauce and garlic aboard, and I\u2019d bought olives, cheese and pepperoni for snacks. I\u2019d also bought basics such as flour, eggs and olive oil. Alas, we had no premade crust.<\/p>\n\n\n\n<p>In the US, it\u2019s easy to purchase ready-made pizza dough, either shelf-stable crusts (such as Boboli) or frozen dough. In Mexico, where we were, none of these are available. Then I remembered that, years ago, I\u2019d made a quick stovetop flatbread a few times. It required only 4 minutes of cooking time on the stovetop\u2014not long enough to overheat the boat. It would be perfect.<\/p>\n\n\n\n<p>Roughly 30 minutes and minimal effort later, we sat in Outrider\u2019s cockpit in the cool shadow of Tetakawi Mountain, feasting on freshly made pizza, warm and gooey from the grill. It was delicious. As we munched pizza and sipped ice-cold beers, we agreed that this easy, speedy meal was the perfect way to end a long, hot day of boatwork.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Quick and Easy Grilled Pizza (<em>Yields two 7- to 8-inch pizzas<\/em>)<\/h2>\n\n\n\n        <section class=\"hydra-container\">\n\n\t\t\t                <div class=\"hydra-canvas\">\n\t\t\t\t\t<img decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2025\/04\/Grilled-Pizza-8-1024x768.jpg\" class=\"hydra-image\" alt=\"pepperoni pizza on a plate\" sizes=\"(max-width: 1400px) 100vw, 1400px\" srcset=\"https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2025\/04\/Grilled-Pizza-8-1024x768.jpg 1024w, https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2025\/04\/Grilled-Pizza-8-300x225.jpg 300w, https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2025\/04\/Grilled-Pizza-8-768x576.jpg 768w, https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2025\/04\/Grilled-Pizza-8-1536x1152.jpg 1536w, https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2025\/04\/Grilled-Pizza-8.jpg 2000w\" \/>                <\/div>\n\t\t\t\n\t\t\t\n            <figcaption class=\"caption margin_top_xs full border_1 hydra-figcaption\">\n                <span class=\"hydra-image-caption\">Quick and Easy Grilled Pizza<\/span>\n                <span class=\"article_image_credit italic margin_right_xs\">Lynda Morris Childress<\/span>\n\n\t\t\t\t            <\/figcaption>\n        <\/section>\n\t\t\n\n\n<ul class=\"wp-block-list\">\n<li>1 10-inch frozen pizza crust (or Quick Flatbread Crust, recipe below)<\/li>\n\n\n\n<li><a href=\"https:\/\/outclick.co\/l\/01jnpv5hc9xrpexvp3w0q26a47\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Olive oil<\/a>, for brushing<\/li>\n\n\n\n<li>1 clove garlic, chopped finely (optional)<\/li>\n\n\n\n<li>\u00bd cup <a href=\"https:\/\/outclick.co\/l\/01jrzzy702bt4sn5wsrbbwkr0z\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">pizza<\/a> or tomato sauce<\/li>\n\n\n\n<li>1 cup mozzarella (or any soft cheese), shredded<\/li>\n\n\n\n<li>12-14 <a href=\"https:\/\/outclick.co\/l\/01jrzzy702bt4sn5wsrbbwkr0z\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">pepperoni slices<\/a><\/li>\n\n\n\n<li>\u00bc cup black olives, sliced&nbsp;<\/li>\n\n\n\n<li>A few fresh basil or arugula leaves, if available<\/li>\n<\/ul>\n\n\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Lightly brush with oil a pizza pan, baking sheet, or heavy-duty aluminum foil, folded double. Lay dough or flatbread on top. Brush top of dough\/flatbread with oil. With the back of a large spoon, spread sauce evenly over crust. Sprinkle garlic evenly over the sauce. Add \u00bd cup cheese. Place pepperoni at even intervals around pizza. Sprinkle with black olives. Add remaining \u00bd cup cheese.&nbsp;<\/p>\n\n\n\n<p>Heat propane grill to 350 to 375 degrees Fahrenheit. Place the pizza or sheet pan on the grill, close the lid, and cook for 5 minutes. Check the crust bottom for browning. If more time is needed, close the lid and cook for another 3 to 5 minutes, or until the crust is browned and cheese is melted. (Grill temperatures vary widely; you might need to experiment to find the perfect cooking time and temperature on your own&nbsp;grill.)&nbsp;<\/p>\n\n\n\n<p>Slice and serve warm. Sprinkle with a few fresh basil or arugula leaves, if available.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Quick Flatbread Crust<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 cups <a href=\"https:\/\/outclick.co\/l\/01jnpk076070esp6ramc88fk72\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">all-purpose flour<\/a><\/li>\n\n\n\n<li>1\u00bd tsp. <a href=\"https:\/\/outclick.co\/l\/01jnpvd4q6vd259rr30nwxh8fp\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">baking powder<\/a><\/li>\n\n\n\n<li>1 tsp. fine salt<\/li>\n\n\n\n<li>2 Tbsp. <a href=\"https:\/\/outclick.co\/l\/01jnpv5hc9xrpexvp3w0q26a47\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">olive oil<\/a>&nbsp;<\/li>\n\n\n\n<li>\u00bd cup plus 1 to 2 Tbsp. cold water<\/li>\n\n\n\n<li>Additional olive oil for cooking<\/li>\n<\/ul>\n\n\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Add flour, baking powder and salt to a large bowl. Whisk to combine. Make a dent in the center of the mix. Add olive oil and \u00bd cup of water. Mix with a wooden spoon until dough comes together in a shaggy ball. If it seems too dry, add more water, 1&nbsp;tablespoon at a time. Transfer to&nbsp;a&nbsp;floured surface and knead until you have a smooth ball, about 1 minute. Let rest on the \u00adcounter, covered with a clean dish towel, or wrap loosely in plastic, and chill for 10 minutes (or longer, up to overnight).<\/p>\n\n\n\n<p>Divide dough in half. Sprinkle with flour, then press or roll out into 7- to 8-inch rounds about \u00bc-inch thick. (Shape might be irregular.) Using a fork, lightly poke holes in dough. Brush top with oil.&nbsp;<\/p>\n\n\n\n<p>Heat 1 tablespoon of oil in a 10-inch \u00adskillet over medium heat. When oil is hot, add a flatbread crust, and cook for about \u00ad\u00ad2&nbsp;\u00adminutes. Flip and brown the other side for 2 minutes more; remove. Repeat for the&nbsp;other crust.&nbsp;<\/p>\n\n\n\n<p>Top the pizzas, and grill per recipe above. (Divide topping amounts in half.) Dough can also be frozen for up to 1 month.<\/p>\n\n\n\n<p><em><strong>Cook\u2019s note:<\/strong> <\/em>You can use your preferred toppings to create your own favorite grilled pizza. For grilling, go easy on the tomato sauce to avoid soggy pizza.<\/p>\n\n\n\n<p><em><strong>Prep time:<\/strong> <\/em>25 minutes<br><em><strong>Difficulty:<\/strong> <\/em>Easy<br><em><strong>Can be made:<\/strong> <\/em>At anchor<\/p>\n\n\n\n<p><em>Editor\u2019s note: Got a favorite boat meal you\u2019d like to share? Email us at&nbsp;<\/em><a href=\"mailto:editor@cruisingworld.com\" target=\"_blank\" rel=\"noreferrer noopener\"><em>editor@cruisingworld.com<\/em><\/a><em>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Too hot to cook down below? This easy grilled pizza hit the spot after a long, sweaty day of boatwork in the Mexican sun.<\/p>\n","protected":false},"author":11,"featured_media":59004,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"BS_author_type":"BS_author_is_guest","BS_guest_author_name":"Anne E. 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