Instructions: I grill pizza. Its really easy! Make your favorite pizza dough (I sometimes add a tablespoon or two of herbs de provence or some pesto), then chill it well after the final rise (I do this in a gallon size heavy duty Ziplock baggie). Prepare the toppings you want to use - keep them on the light-side as heavy toppings will make the pizza soggy. My favorites are sauteed sliced portobello mushrooms, green onion and stilton, or fresh native tomatoes, chopped with a little garlic, minced onions and basil, or shredded smoked gouda and minced cooked chicken. But any of your favorite topping should be fine - as long as they are cooked first. Heat your grill making sure the upper wire rack is very clean (I spray mine with non-stick vegetable spray to prevent sticking).

While the grill is heating divide the dough into apple-sized portions and roll each portion out on a well-oiled worksurface. You want to roll the dough as thin as possible - you might want to try doing it between two sheets of plastic wrap. You are not supposed to have perfect circles - mine usually look like maps of some Baltic country. Thin, well oiled dough is the key to success. When the fire is hot lay one or two pieces of dough on the rack and cover the grill. After 2-3 minutes check the underside. If it looks dry, use a metal spatula to flip the dough over. Add you toppings and cover the grill. Cook for another 3-5 minutes or until the underside is dry and the toppings are melted. Repeat with the other pieces of dough. You can keep the cooked pizzas warm by moving them to the side of the grill where the fire isnt quite so hot.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.