Actually I haven't made this yet but have grilled many pizzas, and the concept is wonderful. Many feel that the dough is hard to get on the grill. What I do is put my Pampered Chef large pizza stone on the cold grill. Then we fire up the grill to let them warm up together while the family and I prepare the pizzas on cookie sheets sprinkled with cornmeal. (We make at least 3 and everyone tops 1/2 a pie with their on concoction so we have variety. We then bring the cookie sheet out to the grill and the pizza will just slide right on to the baking stone, due to the cornmeal being there. No burnt crust!!! Crust comes out as if it was done in an old-fashioned brick oven. Nicely raised edges and golden brown and crispy on the bottom. Yummy!!!!!

This had amazing flavor! We used a charcoal grill. The bottom came out crispy and crunchy and this tasted like a gourmet pizza. I used different toppings since I don't like mushrooms or peppers. I used a homemade crust and we had a hard time getting it on the grill to start with and then we had difficulties turning it over so it tore in a few places. It wasn't pretty but it was delicious. Maybe a little experience will fix the problems with this as they seem to be all operator errors. I would definitely suggest making small individual sized pizzas as they are easier to handle and prevent the issues we had with the one big one. The bottom got a little charred in a few little spots before the cheese was bubbly but it was about on par with what you get at a coal oven fired pizza at a restaurant. (Not bad similar to what you would have on a flour tortilla). We'll try this grilling thing again! Sorry for the sad pic but it is how mine turned out.

Please be sure to turn the burner to low when you are ready to actually put the pizza on the grill. Adding some garlic salt and herbs to the dough really enhance the flavor!

GREAT! I used frozen bread dough rolls to make smaller pizzas and that worked well. I topped some w/ sauce, Italian cheese blend, pepperoni, Genoa salami and fresh basil and some following 'Potato Pesto Feta Pizza' from this site...SOOOO GOOD!!! I used my indoor 2 burner cast iron grill pan, and it worked beautifully. My best advice is to keep an eye on the grill temp and , maybe start it off on med. and go from there. I will def be making these again! Thanks for sharing. :)

4.5 stars from me. It took a few trys to get the heat to the right temperature. For my grill, which uses infrared heat, the low setting worked the best. I did not feel that I noticed a significant enough taste difference between grilling and baking to warrant the extra work in making these. I did make individual size pizzas in lieu of full size ones to help with handling these. Thanks for sharing this recipe, HJR!

I thought the pizza was very good, It was as close to a restaurant pizza that I have ever made. The only thing is I had to my grill on medium heat and my crust still burned. Overall very good!

Based on the cooking directions! If u put your grill to high and cook according to the directions 5-10 minutes you have a burnt mess! Cook on low turning crust once when light golden brown, working quickly add your toppings close the lid, allow your cheeses to melt and voila! You have a pizza that will deserve a star rating of 5+

So easy and versatile....we did love the green peppers and mushrooms while the kiddos loved a plain cheese pizza. Great Super Bowl food. Thanks!

I think the times are way too many. Mine burned.

So easy, yet so delicious! I used "Pasta/Pizza Sauce" from this site and for the toppings I added some fresh mozzarella, fresh tomatoes, and fresh basil. Absolutely fabulous without a lot of effort and great with a nice glass of wine! I would however not preheat your grill at the high heat....