Ryan & Amanda Harvey

Some friends introduced us to the idea that you could make homemade pizza on the barbecue.  We tried it, and it’s great!  It’s actually a pretty easy meal once you get the hang of it.  Don’t expect your pizzas to be round the first few times, but that’s ok.

1.  Call your local pizza restaurant and ask if they will sell you a ball of pizza dough.  Ours sells them for $3.

2.  Cover a cutting board with flour and roll out the dough until it resembles a circle.  Ours always end up as ovals, but that’s ok, because an elongated circle fits better on the grill anyway.  The shape isn’t important, but just try to get the same general surface area of a pizza.

3.  Make the sauce.  Use our recipe for pizza sauce (for excellent sauce, if you have time) or just use sauce from a can if you’re in a hurry.

4. Turn your grill up at hot as it will go. Brush some olive oil on the top side of your dough. When the grill is hot, you need to very carefully transfer the dough from your cutting board to the grill, while you flip it over (so the oiled side is down).  This requires some acrobatics. Close the grill lid and let it cook for about 2-3 minutes.  Until the dough has firmed up but hasn’t yet changed color.  Take the crust out of the grill, but leave the grill turned on.

5.  Bring your crust back inside.  Coat the top side (the side without grill marks) with oil this time.  Flip it over so the oily side is down.

6.  Spread your sauce on the crust, then cover with your toppings.  We like:

• Fresh mozzarella, the kind that comes in balls, in water.  Cut them into discs and arrange them on the pizza, not covering it entirely.
• Fresh basil
• Sopressata
• Artichoke Hearts
• Calabria chilis

7.  Take your pizza back to the grill and cook it for another 3 minutes or so.  Monitor it closely so it doesn’t burn.  When it looks like a pizza, then remove and eat.