Grilled Pizza

Prior to grill time ensure that the grill itself is greased down with some vegetable oil or olive oil. This will go a long way towards ease of preparation and ensuring your pizza gets into your mouth instead of becoming a cindery, blackened mess.

Brush one side of the dough lightly with olive oil and place the pie oiled side down on the grill until the dough begins to brown (between 5- 10 mins). Once browned - flip the 'za and apply sauce and ingredients. You'll need to take care to apply lightly as a set of soggy toppings may cause the pizza to hemorrhage.

Some suggested combinations -- generally, the rule of three applies to both pizza and omelets - limit your ingredients to maximize flavor. Otherwise, you run the risk of creating a muddled, soupy mess. In the case of pizza - the base cheese and sauce are excluded from the equation.

Ingredient combinations
Pineapple, Roasted Peppers, Feta
Kalamata olives, grilled mushrooms, rosemary
Grilled tomatoes, basil

You get the idea but it's hard to go wrong with good ingredients. The grilled goodness kicks up normal pizza consumption to a new level. 4 1/2 stars - deducting a 1/2 star for the grill burns I suffered as a neophyte pizza flipper. Use your spatula.