We had a blast making pizzas on the grill here in Seattle on Sunday evening! We used a pizza sauce recipe Shari had gotten from Frank & Marlene Muckenhirn in Delano, MN years ago for pizza #1, added fresh toppings & cheese, followed the grilling instuctions, & had a very successful first attempt. For pizza #2, we made fresh pesto sauce from our garden, added toppings, & this version was incredible as well! For #3, we combined sauces, added sun dried tomates & pablano peppers, cheese, & yum yum - it was wonderful as well! We did assembly line pizzas - fun and delicious!

Just lovely and terribly easy to make for this novice baker and master griller. I added a good amount of Italian spices to give it a little depth and compliment the toppings I used.

I've never grilled a pizza crust before and have to say I'm surprised at how delicious this turned out! It was so soft and crusty. I did make my dough ahead of time and left it in the fridge. About 20 minutes before I began grilling, I took out the dough and let it thaw/rise a bit. I grilled this on my George Foreman (the panini press type) I just left the top up and then put it down during the last minute of cooking. It worked perfectly! I used this dough as the base for Chicken Fajita Grilled Pizzas (recipe also on this site) and it was such a perfect combination. I'll definitely be using this dough often.