Heat outside gas grill 10 min on high heat. After 10 min, reduce heat to med. Meanwhile, sprinkle 2 tsp cornmeal over each of 2 lg baking sheet. To make each pizza, take a quarter of dough and stretch, turning and pulling, until it's about a 7 to 8in thick. (if dough is sticky. flour your hands before stretching.) Brush both sides with olive oil and place on prepared baking sheet. Sprinkle top with 1/2 tsp cornmeal. Continue with remaining dough and cornmeal to make 4 pizzas.
Lift dough off baking sheets and onto grill. Close cover and grill 3min until bottoms are firm and have nice grill marks. Using tongs, remove crusts to a baking sheet. Shut off one of the grill burners; close cover.
Spread each crust with 3 tbsp sauce. Top each with 1/3c shredded mozzarella, 2 tsp grated Parmesan and 1/4 tsp oregano.
Place pizzas on untlit side of grill so they get indirect heat. Close cover and grill 7 to 10 min, rotating pizza halfway through cooking time, until botoms are browned and cheese is melted.
Originally Submitted
6/13/2010
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