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Luv to Cook
06-19-2001, 09:18 PM
I am in love with pizza on the grill. DH and I had this for dinner tonite with fresh mozz, tomatoes, carmelized onions and basil. I highly recommending grilling pizza...just keep an eye on it though!

Anita
Tina_B
06-19-2001, 10:09 PM
Anita,
That combination of toppings sounds amazing. Now could you tell me exactly how you grill a pizza. Do you put it directly on the grill or on some sort of pan? I really would like to try this one. Thanks.
Tina
laughsandlaughs
06-19-2001, 10:23 PM
CL Online has a couple of articles on grilling pizza, here's the link.
http://www.cookinglight.com/articles/get_article.asp?aID=9774
Tina_B
06-19-2001, 10:31 PM
Laughsandlaughs,
Thanks so much for the link. I'm now very inspired to give grilled pizzas a try.
donleyk
06-20-2001, 06:48 AM
I finally printed out CL's quick and easy pizza dough and am looking forward to grilling a pizza. Thanks for the topic! I may have to have DH throw the ingred. in the bread maker so we can have it tonight!
Luv to Cook
06-20-2001, 06:54 AM
I know that CL tells you to flip the pizza on the grill and put the toppings on. However, it would be better to flip the pizza onto a cookie sheet, add the toppings and then return to the grill. These suckers cook really fast!

Happy Grilling!

Anita
Ralph
06-20-2001, 09:01 AM
Originally posted by Tina_B:
Anita,
Now could you tell me exactly how you grill a pizza. Do you put it directly on the grill or on some sort of pan? I really would like to try this one. Thanks.
Tina

Tina, here's another link to a previous thread on grilled pizza: http://www.cookinglight.com/bbs/Forum1/HTML/007774.html
RunnerKim
06-20-2001, 10:06 AM
I agree with Anita - we cook the dough for 2 minutes (over direct/medium on a gas grill) and then take it off. Add the toppings to the cooked side and put it back on for 5 minutes.

We had a couple of friends over and went all out and made 4 different kinds of pizza: BBQ Chicken; Pizza Margherita; Left Hander's Special (Pepperoni, Candian bacon and topped with fresh tomato after cooking); and Sauteed Mushroom & Proscuitto. They were all incredible on the grill -- only problem was the smoked gouda didn't melt on the BBQ Chicken pizza. My friends are still raving about the pizzas and charging that I'm a closet member of the Grill Association of America.

Kim