This is something new I tried this year on the grill, pizza! It was alot easier than I thought is was going to be. With a few store bought items, I didn't want to go through the process of making my own dough and sauce if it didn't work out as I had planned. But to my surprise, they were great, enjoyed by all and will be on the menu again soon with homemade dough and sauce. This is how I made them.
I cut my whole wheat dough into four equal pieces. Then rolled them out on a floured board and got them on the grill. I didn't oil the grill, and they didn't stick, lucky me! After you get them all on, top with your sauce.
Start layering on your toppings. My son the pescetarian, wanted baby kale, red pepper and Vidalia onion. I caramelized the peppers and onions in olive oil and then added the kale in the last few minutes of cooking.
His pizza is topped....
And so were ours, the rest of us had Margherita pizzas, with fresh mozzarella and fresh basil from the garden. I used all the burners on my grill turned on low heat, and closed the lid. I let the pizzas cook for about thirty minutes, depending on your grill. Check on them frequently so they do not burn.
My only tip - put the basil on the pizza at the very end so it doesn't dry out. Very good pizza, and it was really easy to do. The crust was crispy, not tough, and tasted like pizza you get from a pizza oven. Try it, you'll like it!
The Margherita Pizza
The Veggie Pizza
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