30 Minute Meal

Hawaiian Sourdough Pizza, Grilled

I’m grilling pretty much everything I can lately, just so I don’t have to turn on the oven. So when it was time to make this month’s Sourdough Surprises, I knew I wanted to try my hand at grilling pizzas! I decided to play around a little bit, and instead of water put a stray can of beer into the dough (seriously, where does this beer keep coming from?!). Instead of a straight pizza sauce, I thought it would be fun to lace the sauce with some of our favorite bbq sauce, and a sprinkling of Jamaican Jerk Seasoning.

The grilling part of the pizzas took a few minutes to get the hang of, we accidentally burnt one crust, and ripped another, but after we got the hang of the assembly line process of it, it went really smoothly. 
We looooove love love how this pizza turned out!!! The sourdough crust with the beer in it was so awesome and tangy, plus grilling it left a great smoky taste, and it was nice and crisp, too. We also loved the fun tangy bbq laced sauce. Plus the all fresh toppings, oh man, it was awesome! We ate every single bite, and then immediately started discussing when we would do it again! If you can’t tell, we really liked this pizza! 
I am submitting this awesome pizza to Yeastpotting, a weekly showcase of all things yeasted and delicious. 
Grilled Hawaiian Sourdough Pizza (The Gingered Whisk)
2 cups sourdough starter
3 cups bread flour
1/2 cup water, room temperature (or try beer!!)
1 tsp salt
2 TBSP olive oil
cornmeal for dusting
1 part pizza sauce of choice
1 part bbq sauce of choice
a few sprinkles of Jamaican Jerk seasoning 
grilled chicken breast, seasoned with jamacican jerk seasoning and chopped
tomatoes, chopped
pineapple, chopped
red or green pepper, chopped
green onions
red onions, sliced thin
In the bowl of an electric mixer, combine the starter and water until mostly combined.
Add the flour, salt, and olive oil and mix until combined.
Using the dough hook of your mixer, knead for 5 minutes.
Separate the dough into 4 balls of dough, place on a baking sheet lined with parchment paper and cover with plastic wrap.
Allow to sit at room temperature for 1 hour 30 minutes.
Preheat grill to high
Roll each ball out into the desired size/shape, using the cornmeal for dusting.
Place each pizza one at a time on the cool side of the grill for a minute or two, just until the underside gets some grill marks and starts to firm up.
Remove from the grill, flip over (so the cooked side is now facing up), top as desired and return to the grill (uncooked side down) for another minute or two.

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  • Reply
    shelley c.
    July 20, 2012 at 11:32 AM

    Oh my gosh, I am drooling at your topping/flavoring choices. And beer in the dough sounds amazing – I mean, pizza and beer go together well anyway, so combining them? Genius. There was a definite learning curve to grilling the pizza, but it looks like it worked out deliciously! YUM!!

    • Reply
      July 20, 2012 at 5:18 PM

      Yes, grilling the pizzas definitely takes a learning curve, and I think I need to give it a few more attempts, but it tasted great! 🙂

  • Reply
    Hannah Grunzke
    July 20, 2012 at 1:32 PM

    You know, I've never grilled pizza but I've always heard good things. Looks great! I think I'll give this go!

    • Reply
      July 20, 2012 at 5:18 PM

      Thanks! It wasn't hard, just tricky to get the timing down at first. You kinda get the hang of it… Also, I just checked out your blog and LOVE IT!!

  • Reply
    July 20, 2012 at 3:10 PM

    Jenni, your pizza looks SO GOOD! I'm drooling on my computer screen. Love the beer in the crust (brilliant!), love the Hawaiian-chicken-BBQ toppings (I will have to remember that for my next pizza), and love that you grilled it. I want a piece!

    • Reply
      July 20, 2012 at 5:18 PM

      Awww, shucks! Thanks Korena! 🙂

  • Reply
    July 20, 2012 at 5:17 PM

    The colours on your pizza are beautiful. Hawaiian pizza is already one of my favourites (mm, pineapple), but you've taken it to a whole new delicious level!

    I'm really intrigued by the idea of grilling pizza. It sounds great. I must give it a go when the sun comes back. 🙂

  • Reply
    Ilan @ IronWhisk.com
    July 20, 2012 at 10:18 PM

    Grilled pizza? I never would've thought of that. It looks delicious!

  • Reply
    July 20, 2012 at 11:56 PM

    Beer in the dough and pineapple and jerk seasoning on top? No wonder you guys were planning your next pizza cookout while eating it! The pizza looks sooo good.

    Appreciate all your comments at my blog, Jenni. I'm glad Sourdough Surprises came along to inspire me to try out more recipes, so thanks. Looking forward to more adventures with you all!

  • Reply
    Barbara Bakes
    July 22, 2012 at 1:24 PM

    What a fun combo. I need to get more creative with my pizzas.

  • Reply
    July 27, 2012 at 12:45 PM

    Not only is this pizza gorgeous and the combination of flavors is wild (Hawaii meets Jamaica) – especially loving the beer in the dough..it's so perfect..brewer's yeast plus SD wild yeast!

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