Grilled Pizza Recipe

The blogstepdaughterinlaw, Kristy, has been an inspiration in my attempts to perfect the art of grilled pizza making. Hosting the vegetarian blognephew, Robert, on the island, grilled pizza has become a fun challenge and bonding event over the last couple of weeks. Our two attempts at making pizza have produced delicious, albeit, rudimentary pies. We agreed to have one more pizza night before our departure, which, we are convinced, will produce our best results.

1. With pizza dough at room temperature, pull, press and stretch the dough to a desired shape and thinness. A round pie is the traditional objective, but it's not always easy to achieve that perfect circumference.
2. Preheat grill to medium hot. Prepare all toppings in advance i.e., steam, sauté, grate, etc. Pizza sauce and veggies (meat, too, if desired) should be warm and ready for the crust.
3. Brush olive oil on one side of the crust and gently place the oil side down on the hot grill.
4. While the crust is cooking, brush oil the other side. Watch the crust carefully to prevent burning. The crust will get bubbly. That's good.
5. Gently flip the crust, and as quickly as possible, place the desired toppings on the pizza and close the top of the grill for a couple of minutes. Watch carefully.
6. Remove the pie, pour a glass of Chianti and enjoy the fruits vegetables of your labor!