Comments: This recipe will never taste as good as it will the very first time, so enjoy it. Oh, and use top shelf pizza sauce here. Totally worth it.
Ingredients
- Pizza dough (see separate recipe)
- Pizza sauce (the good stuff)
- Pizza cheese (Mozzarella)
Directions
This is a bang-bang meal with pizzas cooking only a short time. One person cooking and one prepping the dough is ideal. If you wish to add toppings, have them ready ahead of time and remove pizza from the grill to add them. Otherwise, the pizza will burn and/or the cheese won’t melt because it all just cooks too fast. And a note on the olive oil: Bryan adds garlic to his and blends it first. Great extra step! It’s as if he knows what he is doing.
- Add flour to the back of a cookie sheet. Roll out the dough on the sheet. It’s important the dough does not stick to the metal as it will need to be easily transferred to the grill.
- Prep the grill by cleaning off the schmutz (Yiddish. translation: That black shit that is stuck to the grates that makes every fucking thing you grill taste like chicken. Oy).
- Oil the grates by layering paper towels, pouring on oil, and wiping across the grates. Very important. Turn grill to medium-high.
- Place the dough on the heated grill. Cook 2-3 minutes with grill top down until cooked on the bottom. Flip over. Brush with olive oil. Add sauce, cheese. Cook 2-3 minutes with top down. Voila. Keep close eye to ensure it doesn’t burn.
