- Preheat the grill to high. Divide the dough in half.
- Roll out each piece on a lightly floured counter, using a lightly floured rolling pin, into a 10-inch circle (it’s okay if it looks uneven).
- Transfer each piece to the baking sheet and dust lightly with flour.
- Prep toppings and bring them out to the grill along with the dough. Bring a spoon and a pair of tongs.
- Grease the grill generously with non-stick cooking spray.
- Using both hands (and all your courage), stretch out one piece of dough and flop it as evenly as possible onto the hot grill. As soon as it hits the grill, you still have a few seconds to use your tongs to adjust its shape.
- Close the lid and cook for 1 to 1 ½ minutes. The bottom should be firm and slightly charred. If your grill is big enough, cook both dough pieces at the same time.
- Use tongs to flip the dough over, then immediately reduce heat to low.
- Working fairly quickly, spread sauce (or pesto) all over the dough. Sprinkle with shredded mozzarella.
- Close the lid and cook for 2 to 8 minutes or until the cheese is melted. Lay remaining toppings evenly on top and cook for another 2 minutes or so.
- Lift the pizza(s) back onto the baking sheet to take it to the table.
Join the conversation