Grilled pizza is a recipe that is hard to put down on paper (or cyberspace). I will try, though, to give you some good guidelines to follow. But the choices are completely up to you.
You know how sometimes with a recipe, if you change something too much, or add something new, it really throws everything off? Sometimes you just have to start over. Well this time, it will be very hard to make wrong choices.
For a long time, I didn't try to bake breads or pastries. I never could get the hang of using yeasts and exact temperatures and all that went with it. Oh, I still love to eat all the pastries and breads, just not the baking. I still don't care for the baking that much, unlike my son, who was a pastry chef in Austin, Texas.
But since the family invested in a bread machine several years ago, it's all a piece of cake now (which can also be made with the bread machine). My primary use for the bread machine, even today, is to make pizza dough for the grill.
The bread machine we bought came with a book that had lots of recipes in it. One of the recipes was for pizza dough. Here it is in case you have a different machine or even want to make it from scratch.
1 2/3 c milk
2 Tbs oil
2 Tbs sugar
1 tsp salt
4 1/2 c bread flour
2 tsp active dry yeast
I love it because it is so easy. All you have to do is put everything into the bread machine and turn it on. An hour later you've got dough. Of course, you have to have a bread machine for this luxury.
If you have no bread machine, fear not. Don't want to knead it the old fashioned way (by hand), and can't talk grandma into making the dough for you... Just buy it from the store. Nothing wrong with that.
But for grilled pizza, you do need some dough. The rest of the ingredients are the usual for pizza. For the sauce I just buy a small jar of pizza sauce. The cheese that I use is finely shredded mozzarella cheese in a zip seal bag (also bought at the store).
As for the toppings... what ever you like on pizza. At my house we keep it simple with not too many choices, but with something everyone likes. We have choices of
ground beef (already browned)
The toppings should be washed, cut, and chopped ahead of time. Ground beef should be browned before the grilling starts (grilled pizza cooks quick).
When you're ready to start, everything should be ready to go at grill side, including some aluminum foil (almost forgot that) and a large clean surface for rolling out the dough. I use a large plastic cutting board.
To begin, roll out a portion of dough into a circle of about 8 to 10 inches. That's just me, though, make them as large or small as you would like. Don't worry about how perfectly shaped they are. The funny shaped grilled pizza tastes even better.
I get them as thin as I can. But, adjust that to your liking, too. Once the dough is rolled out, get a piece of aluminum foil (slightly bigger than the dough you just rolled).
To keep from burning the bottom of the crust, and having the top too doughy, I brown one side of the crust first. I place the dough on the grill. As soon as the dough is on the grill, place the foil on the cutting board.
Watch the dough closely, because it won't take long for it to begin to bubble and brown. I use tongs and check the underside to see when it is done. Pull it off when the color is right. Then, put it back on the cutting board (browned side up) on top of the foil.
Now is the time to add the other ingredients. I suppose you could do it in any order, but this is the way I do it. I spoon out some sauce onto the dough and spread it around to within about an inch of the edge of the crust.
Then I sprinkle some of the shredded cheese over the sauce. Finally, the toppings of choice for that pizza are added. The time has come to enlist the help of the kids. They always like to add a few pieces of their favorite toppings.
Once finished, put the pizza back onto the grill (on top of the foil). You may need some help picking up the foil with the pizza on it (the smaller the dough when it is rolled out, the easier this step is).
Close the lid on the grill to allow the cheese to melt and the toppings to get hot. The foil should keep the bottom from browning too quickly. Check this often, though, as well.
When the cheese and toppings are about how you want them, slide the foil out from under the grilled pizza.
Keep checking the underside of the crust as before. When it is browned to your satisfaction, slide the grilled pizza onto a plate or platter. Place it back on the cutting board for cutting and eating.
This is some of the best pizza you will ever eat, especially if you made the dough. I hope you will enjoy this as much as I do. It just goes to show you that it's not just a matter of something to eat, it's the fun of the preparation that makes it worthwhile.
Do you know what time it is? Time to get another drink and create another grilled pizza. All the best.