Grilled Pizza

Tonight we had home made BBQ Grill Pizzas.  This is the 3rd time this summer we've made them & we love 'em!    We've used Rhodes Frozen Bread Dough as well as their frozen roll dough.  Both work great.  We like to make individual pizzas.  This way the girls can make them however they want.

We roll out each ball of dough to about 1/4" thick.  You don't want it too thin or it's easier to burn to an undesirable crisp:(  Place them on a cookie sheet (for transportation purposes only.  They won't cook on the sheets)  Brush Olive Oil on one side.  This prevents the dough from sticking to the grill.

With the BBQ grill heated up to Med Grill temp., place dough on it with the oiled side down.  

It only takes a minute or two for that side of the dough to become golden brown.  Don't flip them over.  Immediately remove them from the grill & place them, browned side down on the cookie sheet.  The uncooked side needs to be face up for you to brush olive oil on it.  Turn the grill down to a lower setting.

Once the uncooked side has been oiled, flip them over on the cookie sheet.  Place the toppings on the browned side of the crust.  We use the standard spaghetti sauce, grated cheddar cheese, pepperoni, & sliced olives & mushrooms.    

Once the toppings are on the browned crust, place the pizza back on the grill with the uncooked & oiled side of the crust down.  Close the lid & let cook for about 5 minutes.  This is just a trial by error estimate.  If the grill isn't hot enough, the crust will cook like a roll & grow.  But if it's too hot, the crust will burn before the toppings bake.  Good luck:)

(Picture of pizzas right after I put them back on the grill to bake the toppings & bottom of the crust)

Remove from grill when toppings are melted together and the bottom of the crust is golden brown.

YUMMMMMMMMMMM!!!!