Pure & Simple: Pizza on the Grill: Attempt II

Now that we are "settled" in our house and have almost all of our belongings, we are finally able to tackle some fun new cooking options. The first on my list, after the cupcakes, was pizza on the grill!!

I've tried this a once before, and while I am no expert, I do have a few tips to share:

1. Do not go into your first grilled-pizza experience expecting perfection. (well you can if you want, but if I had, I would have been very disappointed).

2. Don't use the full amount of dough. Cut it into halves or fourths and grill smaller pizzas. The more dough you use, the harder it is to get on and off the grill.

3. Prep all of your toppings before putting the dough on the grill

With that said, here is a recount of my second grilled pizza attempt. {I forgot to take pictures of my first try, which didn't turn out. Basically I didn't cook the dough enough. It looked fine, but made for a very chewy pizza. Unfortunately this turned Rich off from the start and he is not a fan. So now I need to try to win him back.}

Pizza on the Grill Attempt II: Margarita Pizza

(Source: me)

Ingredients (all quantities are to your own preference):

1/2 bag of prepared pizza dough at room temperature {I used the garlic kind from Trader Joe's}

Trader Giotto's pizza sauce, jarred

fresh mozzarella, sliced

fresh basil

prosciutto (optional)

Preheat grill {I turn 3 of our 4 burners to high}. Then prepare all toppings. {I put them in plastic containers so I can bring everything outside with me}.

Divide prepared pizza dough in half (or quarters), place on a well-floured cutting board. Roll out (or toss, if you have mad-pizza skills), pizza to desired size. (If pizza dough shrinks back to original size, allow to rest a few minutes then try again). Spray olive oil directly on dough, place on grill grates, shut lid. Turn down burners to medium. Allow to grill for ~3-4 minutes and remove dough from grill using a pizza peel or cookie sheet. Grill side up, apply desired amount of pizza sauce.

Layer on cheese, basil and any other toppings you desire. {I made one with prosciutto - YUMMY addition}. Turn off 2 of the 3 burners to grill using indirect heat. Close grill lid and allow cheese to melt, ~8 minutes.