Grilled Pizza Bliss: The Perfect Post-Boatwork Treat

The author (above) and her husband work to restore order on Outrider when they return to the boat in Mexico every fall. Courtesy Anne E. Mott

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.

This day was particularly hot. We’d labored for hours to relocate all the equipment and sails we’d stored belowdecks. After much lifting, pushing and shoving, we’d finally got everything back in place. 

As dinnertime neared, we were too overheated and exhausted to even think about cooking. The boat’s interior was already steaming; we had no wish to add to the heat by using the stove or oven, which weren’t working anyway. The propane was not yet reconnected, a task that required more energy than we were willing to expend right then.  

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.

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.

One evening this past summer, we’d 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’d 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’d bought a shelf-stable “heat and eat” 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 minutes. It exceeded our ­expectations: lovely melted cheese, crisp dough and ­excellent flavor. 

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.

Back aboard Outrider, I’d suddenly realized that our Magma propane grill was working. Why not grill pizza? We’d done basic provisioning after arriving, so I had tomato sauce and garlic aboard, and I’d bought olives, cheese and pepperoni for snacks. I’d also bought basics such as flour, eggs and olive oil. Alas, we had no premade crust.

In the US, it’s 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’d made a quick stovetop flatbread a few times. It required only 4 minutes of cooking time on the stovetop—not long enough to overheat the boat. It would be perfect.

Roughly 30 minutes and minimal effort later, we sat in Outrider’s 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.

Quick and Easy Grilled Pizza (Yields two 7- to 8-inch pizzas) Quick and Easy Grilled Pizza Lynda Morris Childress

• 1 10-inch frozen pizza crust (or Quick Flatbread Crust, recipe below)
• Olive oil, for brushing
• 1 clove garlic, chopped finely (optional)
• ½ cup pizza or tomato sauce
• 1 cup mozzarella (or any soft cheese), shredded
• 12-14 pepperoni slices
• ¼ cup black olives, sliced 
• A few fresh basil or arugula leaves, if available

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 ½ cup cheese. Place pepperoni at even intervals around pizza. Sprinkle with black olives. Add remaining ½ cup cheese. 

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 grill.) 

Slice and serve warm. Sprinkle with a few fresh basil or arugula leaves, if available.

Quick Flatbread Crust

• 2 cups all-purpose flour
• 1½ tsp. baking powder
• 1 tsp. fine salt
• 2 Tbsp. olive oil 
• ½ cup plus 1 to 2 Tbsp. cold water
• Additional olive oil for cooking

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 ½ 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 tablespoon at a time. Transfer to a floured surface and knead until you have a smooth ball, about 1 minute. Let rest on the ­counter, covered with a clean dish towel, or wrap loosely in plastic, and chill for 10 minutes (or longer, up to overnight).

Divide dough in half. Sprinkle with flour, then press or roll out into 7- to 8-inch rounds about ¼-inch thick. (Shape might be irregular.) Using a fork, lightly poke holes in dough. Brush top with oil. 

Heat 1 tablespoon of oil in a 10-inch ­skillet over medium heat. When oil is hot, add a flatbread crust, and cook for about ­­2 ­minutes. Flip and brown the other side for 2 minutes more; remove. Repeat for the other crust. 

Top the pizzas, and grill per recipe above. (Divide topping amounts in half.) Dough can also be frozen for up to 1 month.

Cook’s note: 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.

Prep time: 25 minutes
Difficulty: Easy
Can be made: At anchor

Editor’s note: Got a favorite boat meal you’d like to share? Email us at [email protected].

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