Grilled Pizza

By boscobojo

Ingredients

• 1 lb. pizza dough, at room temperature, quartered
• 2 Tbl. cornmeal
• 2 to 3 Tbl. olive oil
• 3/4 cup marinara or pizza sauce
• 1 1/3 cup shredded mozzarella
• 8 tsp. grated Parmesan
• 1 tsp. dried oregano

Preparation

Step 1

Heat outdoor gas grill 10 minutes on high heat. After 10 minutes, reduce heat to medium.

Meanwhile, sprinkle 2 tsp. cornmeal over each of 2 large baking sheets. To make each pizza, take a quarter of dough and stretch, turning and pulling, until it's a bout a 7 to 8 inch round or oblong shape and about 1/8 inch thick. (if dough is sticky, flour your hand before stretching.) Brush both sides with olive oil and place on prepared baking sheet. Sprinkle top with 1/2 tsp. cornmeal. Continue with remaining dough and cornmeal to make 4 pizzas.

Lift dough off baking sheets and onto grill. Close cover and grill 3 minutes until bottoms are firm and have nice grill marks. Using tongs, remove crusts to a baking sheet. Shut off one of the grill burners; close cover.

Spread each crust with 3 Tbl. sauce. Top each with 1/3 cup shredded mozzarella, 2 tsp. grated Parmesan and 1/4 tsp. oregano.

Place pizzas on unlit side of grill so they get indirect heat. Close cover and grill 7 to 10 minutes, rotating pizzas halfway through cooking time, until bottoms are browned and cheese is melted.

To make Margherita pizzas: instead of marina sauce, top each pizza with 10 to 12 slices ripe plum tomato and 2 oz fresh mozzarella (omit shredded mozzarella, grated Parmesan and oregano). Grill as directed. Top each pizza with a scant 1/4 cup torn basil leaves.