Grilled Pizza

Grilling pizza is faster and easier than baking it in the oven, and thanks to Pillsbury - you don't even need to make the dough to get that crispy {slightly burnt} crust. 

This is one of the best resources - and I followed it to a tee. Pizza Grilling.

Tips:

  1. Have everything ready - truly - this happens fast so make sure you have your ingredients, tools, and of course cocktails. 
  2. Use Pillsbury pizza dough. We made both a thin crust and regular, and can't decide what we like best!
  3. Try topping with mozzarella and a pizza cheese blend. Hot Italian sausage, pepperoni and mushrooms.

Pizza Sauce

1 (28 oz) can of tomato sauce
1 (28 ounce) can of whole tomatoes
2 tbs butter
1/2 cup white wine

salt, pepper and dried oregano

Directions: Combine all ingredients in saute pan. Simmer, crush tomatoes, and continue to season with salt and pepper until sauce tastes to your liking.

Pizza Grilling

2 (13.5 ounce) containers of Pillsbury Refrigerated Pizza Crust (we did one thin crust and one regular)
Tomato sauce recipe from above
1 (8 ounce) package of Mozzarella
1 (8 ounce) package of Pizza Cheese
1 container of mushrooms, pre-sliced and sauted lightly in olive oil, salt and pepper
1/4 pound pepperoni
1 container of Hot Italian Sausage, sauted with olive oil (break up meat until no longer pink)
1 avocado

Directions: Preheat your grill to 550 degrees. Yes, very hot! Roll out your pizza dough on to a parchment lined cookie sheet. Brush or drizzle to cover with olive oil. Repeat for second dough. When grill is hot - spray with Pam cooking spray and using the parchment paper, flip the pizza dough (oiled side) down on to grill. Keep lid open and grill for 2 minutes. Using tongs and a spatula, flip the pizza over to the other side. Top with tomato sauce, cheeses, Italian suasage, pepperoni and mushrooms. Close grill and cook for 3-5 minutes.