Ingredients
Pizza dough (prepared according to your favorite machine or manual recipe)
Olive oil to brush on pizza dough
Cornmeal for pizza paddle
SUGGESTED TOPPINGS:
Roma tomatoes, sliced
Mushrooms, sliced
Onions, sliced and grilled
Feta cheese, crumbled
Mozzarella cheese, grated
Bell peppers, roasted and sliced
Rosemary, chopped
Corn, whole kernel
Pine nuts
Fresh basil, chopped
Capers
Garlic, chopped
Ripe olives, chopped
Various meats
Ground beef or sausage (cooked, drained and crumbled)
Pepperoni
Chicken breasts, grilled and cut in bite-sized pieces
Bacon (cooked, drained and crumbled)
Canadian bacon
Ham, cubed
Preparation
Preheat grill on high for approximately 10 minutes then reduce to medium.
On a flat surface covered with flour, pat out prepared pizza dough until fairly thin but still able to be handled (about 8" in diameter). Dough may need to rest 5 or 10 minutes during this process if it resists your attempts to flatten it.
Brush top side with olive oil. Using a corn meal sprinkled pizza paddle or a cookie sheet with no or one side, transfer the crust to the grill. The crust should be flipped olive oil side down much like flipping a pancake. This side will be your top dressed side for presentation.
When grill marks appear, remove crust from the grill with the paddle. Place the uncooked side up and brush with olive oil. Turn over to the browned side and spread with a layer of red sauce (marinara type sauce) or pesto. Next, layer on your desired toppings (suggested list follows).
Slide pizza back on grill using pizza paddle. Leave on the grill until toppings are hot and cheese is melted being careful to watch bottom for over-browning.
NOTE: Closing the canopy of the grill during this last step will help the toppings to cook and melt.
