Last week, Amber wrote to ask me if I had any tips for grilled pizza. If you need help with a recipe, leave me a comment or shoot me an email (firstname.lastname@example.org) and I'll give it a go. There are three kinds of people that should not make grilled pizza: #1-people who want to follow a recipe EXACTLY as written, without having to watch and adjust, #2 people who like to talk on the phone while they make dinner and #3 those who like their pizza supremely loaded with toppings. At times, I fall into all of the above categories. But I'm also in the category of people-who-will-sacrifice-anything-for-fabulously-good-food. So if you want to make grilled pizza, and trust me you want to, you have got to pay attention, follow directions closely-watching and adjusting as you go, and go easy on your toppings. The reward for your sacrifice will be a smoky, crispy, scrumptious, summery pizza.
#1 Give your grill grates a quick scrub. Spray the clean grates with no stick cooking spray. Preheat the grill to medium.
#2 Have a spatula and all your topping ingredients ready on a tray near the grill. Have your pizza dough rolled out (small pizzas are easier than large) and brushed lightly on both sides with olive oil.
#3 Place one pizza on the grill. Close lid for 90 seconds. Open lid and look at your dough; if it has bubbles and smells like it's cooking, take a peek of the underside. If it has grill marks and is dry to the touch, flip it over. If not, give it a little more time.