You Can Make Frozen Grilled Pizza
I have never been and will never be “taller” frozen pizza (once cooked, of course). They are comfortable. They are tasty. They can be customized. But cooking them can warm up your kitchen as they need a little heat to turn brown and bubbly. Luckily, there is another scorching heat source that cooks frozen pizza just as well, if not better than your oven, and is outside that is already hot. That’s right, I’m talking about the grill in your yard.
Grilled frozen pizza has all the properties you need for a light but oddly special dinner on weekdays. You can grill several pizzas one at a time and eat the first one leisurely while the next is being cooked. Pizza from frozen to hot and crispy takes only 20 minutes to cook and preheat time is noticeably shorter than in an oven.
The crust becomes crisper, bubbly and pleasantly browned. The only downside is that you can’t turn on the toasted cheese fryer, but I was very happy with how the cheese melted and browned around the edges thanks to the swirl, indirect heat from the coals. You can grill any frozen pizza, but some are better than others and there are several strategies you can take to ensure your frozen pizza is grilled successfully.
Avoid too thick crusts
I grilled a variety of frozen pizzas last night and found thinner and crispier crusts to work best. The thicker pizza came out a little crumbly and it (obviously) took longer. It’s not such a big deal if you’re only making one frozen pizza (or using a gas grill), but if you’re working with charcoal, you have a limited amount of time and want to get as much pizza as possible (by at least I cook). Skip DiGiorno, that’s what I’m talking about.
Keep it cheap
I love Totino’s Party Pizzas deeply and differently, and the grill brings out the best in their cracker crust. I mean, just look at that browning (but don’t look at my dirty plate).
The Red Baron pizza I made on the grill was also good, but everyone at the table (and there were three others) agreed that the Screaming Sicilian’s delicious crust was disappointing (although the meat on top was pretty excellent).
If you’re not sure which brand to choose, I highly recommend you grab a box of party pizza. They’re incredibly cheap – for a dollar a pizza, for example – and frankly tasted better than any pizza we’ve tried. (The Red Baron also seems to have slapped in the face, and I bet the pizza in the store will kill you.)
Beware of your coals
Again, if you have a gas grill, fuel is not an issue (unless you run out of propane and propane accessories), but a chimney full of coals is a limited resource. I was able to get four pizzas out of one chimney and I could probably eat another one. The key, as with any charcoal, is to keep an eye on your vents.
If you are using a charcoal grill, keep the bottom air intake fully open and start at about halfway through the exhaust hole. You want to keep the grill temperature between 375-425 ℉. I know it sounds wide, but you’re going to open the grille a bit, so hesitation is inevitable. (Also, don’t rely on the little built-in thermometer at the top of the grill to get an accurate reading – everyone who grills on charcoal should have an external thermometer.) You’ll want to open the top vent a little with each pizza, as the coals will gradually cool down as they cook. By the fourth pizza, I had both holes fully open.
Just grill it
To grill frozen pizza to the perfect crisp sparkling flavor, you will need:
- Frozen pizza
- Grill
That’s all.
If you’re working with charcoal, fill the chimney and light a starter cube or newspaper underneath. Once the coals are hot and partially covered with ash, drop them onto one side of the charcoal grates and place the grate on top. Open the inlet and bottom about halfway open and allow the temperature to rise to at least 375 ℉. If you are using a gas grill, set up a two-zone system with burners set to medium-high to achieve the same temperature. Place the pizza on the “indirect” side (the side opposite the coals) and close the lid.
Let the pizza cook for five minutes, then turn it a quarter turn and cook for another five. Repeat two more times, then slide the pizza to the straight side for a minute if you want the bottom to be crispy. (Be careful here as it can burn, but I like the charring in the pizza a little.)
Remove the pizza, close the wire rack and, if using charcoal, open the top opening a little more. Let the temperature rise again, then place the next pizza on the wire rack and repeat all over again. Repeat until you run out of pizzas (or until you run out of charcoal).