Pizza, Grilled

By arthurlemay

Ingredients

• 1 recipe pizza dough
• 1/4 cup olive oil
• 2 teaspoon minced garlic
• 1 cup fontina cheese, shredded
• 1/4 cup Romano cheese, shredded
• 1 cup tomatoes, canned, chopped, in heavy puree
• 12 basil leaves

Details

Servings 8

Preparation

Step 1

Grilled pizza should be cooked on a charcoal grill. Most gas grill reach a maximum of 400 degrees, where a charcoal grill will normally reach temperatures over 500 degrees. When you lay out the charcoals, leave at least 1/3 of the area free of coals to allow room to pull the pizza away to be covered with the toppings.

Prepare a charcoal grill, setting the grill 3-4 inches above the coals.

Place the rolled pizza douh onto a large baking sheet sprinkled with corn meal.

When the coals are hot, use your fingertips to slide the dough off the baking sheet and drape it onto the grill. Within a minute the dough will puff slightly. The underside will stiffen and grill marks will appear. Using tongs, immediately flip the crust over onto the coolest part of the grill. Quickly brush the grilled surface with the olive oil. Scatter the garlic and cheese over the crust then spoon dollops of the tomato over the cheese. Do not cover the entire surface with tomatoes. Finally, drizzle the pizza with 1 or 2 tablespoons of olive oil.

Slide the pizza back Toward the hot coals, but not directly over them. Using the tongs, rotate the pizza frequently so that different sections receive the high heat. Check the underside often to make sure the pizza is not burning. The pizza is done when the cheese is melted and the top is bubbly, about 6-8 minutes.

Serve immediately.