Grilled Pizza?

In the past we have tried grilling pizza with limited success. Tonight's creation was the best we've had. The recipe we used for the dough was stiffer than the ones we have attempted in the past. We have yet to figure out how to get the cheese to fully melt before the bottom of the crust gets too dark. We make individual pizzas for each person, made to order. Trying to grill bigger pieces of dough was just too difficult. What I like about cooking the pizza on the 'barbie' is the crispy crust and the intangible 'grill-ish' flavor. Tonight our toppings were: turkey pepperoni, pineapple tidbits, mushrooms, green pepper, black olive & mozzerella.

Here's how it is done:

1. Concoct the dough and flatten into portions. (recipe follows)



2. Heat the grill - we use a gas grill and heated it on the 1/4 power setting.



3. Take sauce (I use our leftover spaghetti sauce - my mom's recipe), toppings, cheese, dough, & a dish of olive oil out to the grill.



4. You'll need a long basting brush to apply the oil to the grill and to one side of the dough. You'll also need one or two long-handled spatulas for turning the dough.



5. 'Baste' grill w/olive oil.



6. Place first piece of dough on grill and brush dough lightly w/oil.



7. Cook for 3-4 minutes w/lid down.



8. Flip dough & add as quickly as possible the sauce (1-2 T.), toppings & cheese. Don't get too heavy on the toppings or they won't get warm.



9. Close lid and grill another 3 minutes or so....check the underside of the dough to prevent burning. Reminder: the cheese may not be completely melted before the underside of your dough is getting dark!



10. Enjoy with your favorite beverage!

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Grilled Pizza Dough (www.italianchef.com/grilledpizzadough.html )

• 5 c. all-purpose flour



• 1 T. sugar



• 2 t. table salt or 3 1/2 t. kosher salt (I used kosher.)



• 1 t. yeast



• 1 1/2 t. olive oil



• 1 3/4 c. warm water

I combined all ingredients in my kitchenaid stand mixer. (You can do this by hand too.) Mix 'till combined with mixer beater. Change to dough hook and knead in mixer for 4 minutes. Let dough rest 15 minutes. Knead w/dough hook 4 more minutes. Divide into 6-10 portions. (For instructions on storing this dough in the freezer, go the the website above.) Flatten by hand or with rolling pin in to individual portions. Separate w/waxed paper. (Do not stack them more than 4-5 high or the bottom ones will adhere to the waxed paper and not look as pretty when you grill them!)