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A Guide To Pizza On The Grill Recipe
Ingredients:
Favorite recipe for pizza dough( your own or bought )Favorite Pizza Sauce, zesty, spicy-whatever you likeFavorite Toppings to include sauce, cheese, vegetables meats etc.
Method:
Grilled Pizza literally takes minutes to cook and the entire grilling process goes quite fastnd now that nice weather may be arriving, its time to hit the out door grills!I usually do mini pizzas, the dough the size of a dessert plate.Have everything prepared ahead of time and room temperature when you are ready to grill.Tip: Saute or precook things like onions, peppers, mushrooms etc.Have cheese and meats sliced and ready etc.Remove dough from refrigerator about 1/2 hour prior to use.Roll out your prepared dough fairly thin- if too thick it may not cook properly.Have your serving platter and utensils handy.Preheat your grill to hot ( at least 450 F )When the grill is preheated, lower the heat to low or medium.Brush both sides of the dough with oil. I like to use olive oil spray.Or use Pam for grilling to spray on the grates.Place the dough on the grill grates.I often roll out my dough ( 5 or 6 inch rounds ) for individualpizzas instead of having one large one.If the dough puckers or bubbles up in places, just prick with a chopstick or push down with a utensil .Check after a few minutes.The pizza should have grill marks on it.Pick it up ( edges ) with your fingers or use a large wide spatula to flip it over- or even tongs ..Now quickly place on your sauce, toppings etc evenly but not overload the dough- and then close the grill hood.Check after 5 minutes. .Usually 7 to 10 minutes is enough time to cook and melt everything.Remove immediately to a serving platter.If the grill heat is too high, the pizza will burn and toppings may not be properly cooked.So dont leave the pizza while it is grilling!After a few trys, youll be a pizza grilling pro!(Chicken ) Caesar Salad Pizza
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