1. First thing I do is get all of the toppings together. I use: sliced roma tomatoes, chopped fresh basil, fresh mozzerella sliced thin, pepperoni, and shredded italian cheese blend. I like the natural version by kraft.
2. Then I make my quick pizza sauce. Just take 1 can of muir glen organic diced tomatoes with garlic and basil and put it in the blender. I pulse it to a nice sauce consistency. Then I put it in a small sauce pan and simmer adding some dried oregano and some salt and pepper.
3. Next I shape the dough. I cut the dough ball in half and flour my hands and start stretching! I am even starting to get the pizza toss down. Don't worry about the shape being perfect though, grilled pizzas do not have to be shaped perfect, thats what makes them look homemade and gives them great crunchy texture.
4. Then it's on to the team work with my hubby. He sets the grills on low, and brushes one side of the dough with olive oil. He then puts the oiled side down on the grill grate. Then he brushes the top with olive oil as well.. Once the bottom of the dough has cooked enough, he flips the dough over, at this point we get to work and put on the toppings. Then he shuts the grill cover just for a minute to cook the toppings, then slide off the grill onto a pizza peel or a flat cookie sheet, cut and enjoy!!!
YUM!
P.S. The leftovers are amazing just reheat in your oven.
