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Pizza on the Grill - Grilling Good Eats

Grilled Pizza

By Mike Thayer

If you are a big time pizza fan like me, then you will truly appreciate how a grill brings additional flavor to an already fantastic dish.  I dare you to compare what you can do on a grill, to a wood fired brick oven pizza.  The key to doing pizza on a grill, is not unlike stir fry, you need to have all your ingredients lined up and ready to go, 'grillside'.   Get your dough, olive oil, all your toppings and grill tools at the ready.  I like to use pre-made dough bought from a pizza place, yes, most joints will sell you pizza dough balls.   Store bought stuff is fine too and of course, making your own is an option if you have a good pizza dough recipe.

Ingredients:

  • Pizza dough, personal pan sized, thin crust, as many or as few as you like
  • Olive oil for brushing the dough
  • Pizza sauce, home made is great, but jar/canned sauce is fine too
  • Your favorite meat (pre-cooked) and/or veggie toppings
  • Cheese, lots of cheese....

Tools:

  • A brush
  • Tongs
  • Spatula
  • Cookie sheets, to use in sauce/topping prep

Directions:

Remember, the key here is to have everything at the ready to craft your pizzas and space to prep them, you can't walk away from the grill to go get something from the kitchen.  In your grill set up, you want to have a hot spot and an indirect heat spot and make sure to oil the cooking grate.  Brush olive oil on both sides of your dough - shaped into personal pizza pan sized crusts - place them over direct heat.  It's only going to take about a minute or two to give you those great grill marks and pick up some of that great charcoal flavor, so don't walk away!  Peek at the underside with tongs and flip with a spatula after that first minute or two, or until good grill marks are achieved.  Get some good grill marks on the second side and remove from the grill and place on the cookie sheets.  Put on the sauce, your favorite pizza toppings, a load of cheese and return those crusts to the cooking grate, on the indirect heat part of the grill.   Put the lid on, just long enough to melt that cheese until it's golden brown and delicious and that crust picks up some more of that great charcoal flavor, about 5-7 minutes.  Enjoy!

via www.grillinggoodeats.com

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