Recipe of Pizza on the Grill?

Answer 1

Pizza on the Grill

Prepared pizza dough (buy from your local pizzeria or look for it in frozen foods section)
Olive oil
Prepared tomato sauce
Grated mozzarella cheese
Toppings of your choice

Heat your grill to medium-high.
Using your hands, spread the pizza dough to form a 1/4-inch thick pizza. Brush one side with olive oil and put it, oil side down, onto the grill. Brush some more oil on the top and close the cover. Cook until the bottom is browned and the top is set, about 5 minutes. Flip the crust over and cook on the other side until browned, about another 3 minutes. Remove from the heat and set aside until your guests arrive.

Spread some tomato sauce onto the crust and top with mozzarella and your favorite toppings. Put the pizza back on the hot grill, close the cover, and cook until the cheese is melted and bubbling, about 5 to 6 minutes.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34997,00.html?rsrc=search

Answer 2

Grilled Pizza Margherita 6 ounces Pizza Dough, recipe follows 1/4 cup virgin olive oil, for brushing and drizzling 1/2 teaspoon minced fresh garlic 1/2 cup loosely packed shredded fontina 2 tablespoons freshly grated Pecorino Romano 6 tablespoons chopped canned tomatoes, in heavy puree 8 basil leaves Prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals. On a large, oiled, inverted baking sheet, spread and flatten the pizza dough with your hands into a 10 to 12-inch free-form circle, 1/8-inch thick. Do not make a lip. You may end up with a rectangle rather than a circle; the shape is unimportant, but do take care to maintain an even thickness. When the fire is hot (when you can hold your hand over the coals for 3 to 4 seconds at a distance of 5 inches), use your fingertips to lift the dough gently by the 2 corners closest to you, and drape in onto the grill. Catch the loose edge on the grill first and slide the remaining dough into place over the fire. 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 olive oil. Scatter the garlic and cheeses over the dough, and spoon dollops of tomato over the cheese. Do not cover the entire surface of the pizza with tomatoes. Finally, drizzle the pizza with 1 to 2 tablespoons of olive oil. Slide the pizza back toward the hot coals, but not directly over them. Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning. The pizza is done when the top is bubbly and the cheese melted, about 6 to 8 minutes. Serve at once, topped with the basil leaves and additional olive oil, if desired. Pizza Dough: 1 tablespoon active dry yeast 6 cups high-gluten flour 2 1/2 teaspoons kosher salt Extra-virgin olive oil Sprinkle the yeast over 1/2 cup warm (105 to 110 degrees F) water and allow it to dissolve and activate, about 5 minutes. Combine the flour and salt and mound it onto a cool work surface creating a high walled well in the center. Combine the yeast mixture with 1 1/2 cups of cool water and pour into the well. Slowly begin to mix the water and flour, a little at a time, moving your fingers in short, counter clockwise circles around the border of the water. When the dough is firm enough to hold it's shape, scrape the remaining flour over it and knead until the mass is smooth and shiny, approximately 7 minutes. Transfer the dough to a bowl that has been brushed with olive oil. Brush the top of the dough with olive oil to prevent a skin from forming, cover the bowl with plastic wrap, and let rise in a warm place away from drafts until doubled in bulk, about 2 hours. Punch down the dough and knead once more. Let the dough rise again for about 40 minutes, punch down again and form dough into 4 balls.

Answer 3

HERE IS THE RECIPE

Grilled Pizza

2 red bell peppers, seeded and cut into thick slices
1 (7 1/3 ounce) jar sliced mushrooms
extra-virgin olive oil
kosher salt
1 large yellow onion, cut into thick rounds
1 lb raw pizza dough, room temperature
2 garlic cloves, minced
2 cups pasta sauce
4 cups of mixed grated mozzarella cheese or parmesan cheese (mmm ya mon)

heat your grill to medium-high.
put red peppers, mushrooms with juice in a zip lock bag or big bowl add 6 tablespoons of olive oil and salt to your wishes.mix evenly or shake zip lock bag.Use tongs place the vegetables on the grill.now you can add the onion slices brush onion with olive oil. cook only to veggies are soft take off grill and sset to the side.
Split the dough into 4 pieces. roll dough on a floured surface brush with olive oil.
Place pizza dough on the grill, oiled side down.Leave the grill open. check crust in about 2-3 minutes. top should still be a little doughy.Take off grill turn crust over and spread olive oil on both sides and garlic over cooked side facing up .Spread pasta sauce over and place vegetables and cover with cheese.Return to grill and close. Let cheese melt evenly and turn brown in spots. remove cool a bit and eat.

Answer 4

Grilled Pizza

2 red bell peppers, seeded and cut into thick slices
1 (7 1/3 ounce) jar sliced mushrooms
extra-virgin olive oil
kosher salt
1 large yellow onion, cut into thick rounds
1 lb raw pizza dough, room temperature
2 garlic cloves, minced
2 cups pasta sauce
4 cups of mixed grated mozzarella cheese or parmesan cheese (mmm ya mon)

heat your grill to medium-high.
put red peppers, mushrooms with juice in a zip lock bag or big bowl add 6 tablespoons of olive oil and salt to your wishes.mix evenly or shake zip lock bag.Use tongs place the vegetables on the grill.now you can add the onion slices brush onion with olive oil. cook only to veggies are soft take off grill and sset to the side.
Split the dough into 4 pieces. roll dough on a floured surface brush with olive oil.
Place pizza dough on the grill, oiled side down.Leave the grill open. check crust in about 2-3 minutes. top should still be a little doughy.Take off grill turn crust over and spread olive oil on both sides and garlic over cooked side facing up .Spread pasta sauce over and place vegetables and cover with cheese.Return to grill and close. Let cheese melt evenly and turn brown in spots. remove cool a bit and eat.

Answer 5

you can use almost any pizza recipie you want just kneed the dough about twice as long, and clean the grill very good, and a little tiped I learned the hard way put foil under the crust give the pizza a couple of mins to cook then slid foil out from under crust this makes it so easy

Answer 6

Ingredients Method
3 1/3 cups - all purpose flour1 tbsp - chopped fresh basil2 cups - shredded mozzarella cheese1 (0.25 ounce) package - active dry yeast4 tbsp - chopped fresh basil1/4 cup - tomato sauce1 cup - chopped tomatoes1/4 cup - sliced black olives1/4 cup - roasted red peppers2 tsp - kosher salt1 tbsp - olive oil2 cloves - garlic, minced1/2 cup - olive oil1 tsp - minced garlic1 pinch - white sugar1 cup - warm water1.In a bowl, dissolve yeast in warm water, and mix in sugar. 2.Proof for ten minutes, or until frothy. 3.Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. 4.Turn onto a lightly floured surface. 5.Knead until smooth, about 8 minutes. 6.Place dough in a well oiled bowl, and cover with a damp cloth. 7.Set aside to rise until doubled, about 1 hour. 8.Punch down, and knead in garlic and basil. 9.Set aside to rise for 1 more hour, or until doubled again. 10.Preheat grill for high heat. 11.Heat olive oil with garlic for 30 seconds in the microwave. 12.Set aside. Punch down dough, and divide in half. 13.Form each half into an oblong shape 3/8 to 1/2 inch thick. 14.Brush grill grate with garlic flavored olive oil. 15.Carefully place one piece of dough on hot grill. 16.The dough will begin to puff almost immediately. 17.When the bottom crust has lightly browned, turn the dough over using two spatulas. 18.Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. 19.Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives and 1/8 cup roasted red peppers over crust. 20.Sprinkle with 1 cup cheese and 2 tablespoons basil. 21.Close the lid, and cook until the cheese melts. 22.Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.

Answer 7

http://web.foodnetwork.com/food/web/searchResults?searchString=grilled+pizza&site=food&searchType=Recipe&gosearch.x=12&gosearch.y=14