Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.see more from this author
How could I make this in my oven
I understood grill to mean a BBQ grill.
That’s correct! These pizzas are meant to be cooked on the grill, to give them a subtle charred flavor reminiscent of a pizza oven. You’re meant to slide them off the baking sheets and directly onto the grill grates. If your grill grates are very wide, you may want to use a grill-topper grate, like this one: https://www.amazon.com/Char-Broil-5799314R06-Grill-Topper-Silver/dp/B07JZ49RFJ/ref=sr_1_4?keywords=Grill+Topper&qid=1660699265&sr=8-4
I hope that helps.
Forks Over Knives
About the grill – I’m not totally sure what Nancie meant but something that has worked well for me is using one of those metal grill trays meant for on top of the stove. So they heat up by placing them directly on top of the burners of the stove. It looks like a griddle but has several diagonal lines on them so after I put the pizzas on them for a couple minutes (I spray mine with cooking oil but sometimes the flour on them keeps them from burning), when I flip them over to the other side, they have a nice grilled-like look to them. I think they’re fun!
I see no response to these requests for clarification and for instructions to do this in an oven. Am I missing something? I also have no grill, but a convection oven.
Please give instructions for doing these in an oven.
Oh, and the pan usually is big enough to fit on two burners, and I turn them each to about medium and let them heat up before cooking. After that, I put on the toppings and broil them in the oven for a couple minutes on high to get the top heated through and done as I want them.
This sound wonderful! My only problem is we have no grill. Can you give us oven directions with the understanding it may not be as crispy?
Nancy, could you clarify a bit more the grill instruction. Are you suggesting we place the dough directly on the metal oven racks without the baking tray? And if so, how are they to be covered? Parchment paper? I know aluminum is not recommended to be in direct contact with food. Alternatively, would it work to cook the crusts before and after toppings, by using a pizza stone rather than putting directly on oven racks?
I’m unclear about the grill instructions too. Please can you clarify? They look fabulous 🙂 Thanks for the recipe.