Pizza on the Grill

I don't know if I'll ever get my grilled pizza to be that thin, crispy kind like in Italy, but the thick, chewy, Trader Joe's-dough version is still damn good.

Pizza on the Grill

1 Trader Joes fresh pizza dough (let sit at room temp for 30 min)

pizza sauce (sometimes I make my own from a can of san marzano tomatoes with garlic, olive oil, oregano and basil added, cooked in a saucepan on low)

mozzarella cheese

olive oil

a little flour or maybe some cornmeal

toppings: some of my favorites are pepperoni, goat cheese, chopped basil, kalamata olives, artichoke hearts,mushrooms, sliced tomatoes, garlic roasted in foil on the grill, pesto

Before starting the grill, spray with grill spray or rub a little olive oil on the grates with a paper towel. Heat the grill on medium-low.

Divide the pizza dough into 2 balls, lightly coat with flour to handle.

Roll out into two circles, pinching to thin and even.

Put the dough on the grill and cook each side for a few minutes, taking care for it not to burn.

If the grill is too hot, the outside will cook but the inside will still be doughy.

Remove the dough, add some olive oil to top side, and add sauce and toppings. Leave room for a crust, and so that the cheese and toppings don't melt over into the grill.

Return the pizzas to the grill, and cook covered until cheese melts. I try not to put the pizzas on a hot area of the grill, and watch that the crusts don't burn on the bottom.

Enjoy, preferably with a glass of red wine!