Pizza on the grill? Yes, indeed. Easy, fun, and quick to make. Here are the details:
INGREDIENTS
Pizza Dough
Pre-packaged pizza cheese works just as well. And for that matter, so does regular pizza sauce, or a can of diced tomatoes.
Prepare pizza dough. If you're like me, all this entails is taking it out of the bag. Sure, you could make it from scratch, but that wouldn't be quick, easy, or fun.
When dough is ready, divide it into 4 equal pieces. On large, oiled cookie sheet, spread and flatten 1 piece of dough with your hands into a 10- to 12-inch free-form round, 1/8 inch thick. You may end up with a rectangle rather than a circle, the shape is unimportant, but do take care to maintain an even thickness.
Place dough on grill rack 3 to 4 inches above heat. Within a minute the dough will puff slightly, underside will stiffen, and grill marks will appear.
Using tongs, flip the crust over. Quickly brush the grilled surface with olive oil. Scatter one-fourth of garlic and cheeses over the dough, and spoon one-fourth of tomatoes in puree over the cheese in dollops. Do not cover the entire surface of the pizza with tomatoes. Finally, drizzle the pizza with 1 to 2 tablespoons olive oil.
Using tongs, rotate pizza frequently for even browning, checking underside often. The pizza is done when the top is bubbly and the cheese is melted, about 6 to 8 minutes. Serve at once, topped with about 8 basil leaves and additional olive oil, if desired. Repeat with remaining dough and topping ingredients.
VERDICT
You really can make this as easy or as difficult as you want. The tomatoes in heavy puree are fine, but it's easier to use pizza sauce or chopped tomatoes. If you do use just plain old tomatoes, a bit of Italian seasoning goes a long way to adding flavor.
Just be sure to watch the heat on your grill. As you can see from the picture, it doesn't take long to burn the bejeesus out of the crust.
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