Before the summer's over, you have to try grilling pizza. I'm not sure how this summer escaped without a pizza on my grill. Many of you have heard of my grilled pizza incident from several years back and are likely smiling (or groaning) at the thought, but that's another story. Ask me about it sometime when you're in need of a good laugh.
On a well-oiled baking sheet shape your favorite pizza dough into a circle of uniform thickness. It's easiest if you keep it to a small personal-size pizza. Preheat your grill on high and spray with non-stick spray before placing dough on the grate.
Close lid and grill until the dough begins to bubble and puff.
Check the underside to make sure there are grill marks. If needed, rotate and continue grilling until underside is evenly grilled. .
Place the crust, grilled-side-up, back on the baking sheet.
Quickly spread on your sauce and add toppings. Don't add too many or they won't cook.
Return the pizza to the grill and close the lid. After several minutes, check the underside for grill marks. In the picture below the dough is starting to bubble, but not quite ready.
I took mine off when the underside looked like this. Leave it on longer if you want a deeper grilled flavor.
Yeah, it looks a little funny without cheese.
One taste of the grilled charcoal flavors infused into crisp outer crust with a soft, airy center and you'll be hooked on grilled pizza too.
Food for Thought: "Try a thing you haven't done three times. Once, to get over the fear of doing it. Twice, to learn how to do it. And a third time, to figure out whether you like it or not. " -Virgil Garnett Thomson