grilled pizza

How To Make grilled pizza

• 1

  Prepare a charcoal fire, setting the grill rack 3-4 inches above the coals.
• 2

  On a large oiled inverted cookie sheet, spread and flatten the pizza dough with your hands into a 10-12 inch free form circle, 1/8 inch thick, do not make a lip.
• 3

  You may achieve a rectangle rather than a circle; the shape is unimportant; do take care to maintain even thickness.
• 4

  When the fire is medium hot, use your fingertips to gently lift the dough by the two corners closest to you, and drape it onto the grill.
• 5

  Catch the loose edge on the grill first and guide the remaining dough into place over the fire.
• 6

  Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.
• 7

  Using tongs, immediately flip the crust over, onto the coolest part of the grill.
• 8

  Quickly brush the grilled surface with olive oil.
• 9

  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.
• 10

  Finally, drizzle the pizza with 1/2 tablespoon olive oil.
• 11

  Slide the pizza back toward the hot coals, but not directly over them.
• 12

  Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning.
• 13

  The pizza is done when the top is bubbly and the cheese melted, about 6-8 minutes.
• 14

  Serve at once topped with the basil leaves and additional olive oil if desired.
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