This recipe is great, though I will need more practice so as not to singe the crust too much. My husband loved it so much that he ate it as soon as it came off the grill - he didn't want to wait to take it to the table. I used the "Pizza Crust for Bread Machine" recipe and made my own sauce; pizza was like what we get at a microbrew pub. Thanks for the recipe, Mathilda!
Update: I have made this recipe so many times because we can't get enough of it. I've found that neither the grill nor the bread needs to be oiled, but I keep the pizzas small (6 inches) so they are easy to move around. After cooking the first side, I take them off the grill and add the toppings then put them back on. I use a gas grill with mesquite chips - excellent flavor. I use a combo of mozzarella and smoked gouda cheese, but now we're experimenting with salsa (instead of tomato sauce) and cheddar cheese. This recipe is so fun!
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This recipe is great, though I will need more practice so as not to singe the crust too much. ...