Grilled Pizza With Margherita Pizza Variation

Directions

1. For best results, use a charcoal grill. Divide the grill in two, creating a very warm back section and a cooler preparation section in the front by putting extra charcoal in the back and less in the front. Place fire bricks on the grill's surface to divide these two sections. Allow the charcoal to burn, then cold a bit before cooking to prevent burning the crust. If using a tomato sauce, place in a pot on the grill off to the side, stirring occasionally.
2. Place one dough ball on a lightly oiled flat surface, such as an upside-down cookie sheet; work dough till it stays flat and forms a round or possibly square shape. (Tip: Pull dough out, and allow it to snap back. Let it sit for a few moments, then pull it out again. It will hold its shape better this way.)
3. Once dough is in desired shape, pick up and place directly on warm section of grill. With tongs, gently turn dough as it cooks, about 2 to 3 min, till bottom side is browned and dough holds its shape.
4. Remove from warm section with tongs, flip over, and move to cooler section of grill. Brush top of crust with extra virgin olive oil, and add in toppings of your choice. Return to warm side for a few more min. Continue to cook till cheese melts and bottom is crisp, approximately 3 to 5 min.
5. Makes one 14-inch pizza.
6. VARIATION: Margherita Pizza: Follow recipe stopping after brushing the pizza crust with extra virgin olive oil. Sprinkle on 1 c. fontina and pecorino cheese, mixed together. Drizzle with 1 c. tomato sauce or possibly sliced tomatoes, if you like. Drizzle with more extra virgin olive oil. Return to warm side for a few more min. Continue to cook till cheese melts and bottom is crisp, approximately 3 to 5 min. Move pizza to cold side again and add in torn basil leaves.
7. Makes one 14-inch pizza.
8. Yield: 1 fourteen-inch pizza