Tastes Wonderful.... Make sure cheeze goes on first.... Roma Tomatoes are good to add... and add Lots of GARLIC!!! to the crust.
Topping recomendations..... thinly sliced grilled chicken, onions, pepperoni, crumbled ground beef or sausage....
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I made my crust in my bread machine and then followed these directions for baking and topping the pizza. We had a great grilled pizza and will definitely use it during the summer.
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We thought this crust was very good1 It was easy to make and had a great flavor. The garlic was key! We doubled the batch, then topped each pizza differently for a wonderful home made pizza buffet! Thanks so much for posting your recipe, it was very good! :)
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Great. The best part is DH mans the BBQ so I didn't have to make it. Great way to have pizza without heating the house.
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This one was a fun adventure. Our grill at the lake is lousy, so one half of the dough cooked and the other half was mushy. Flipping it was hillarious and caused everyone to gather around the grill and watch and laugh. We decided to call them "free form art pizzas". Lesson learned, trying to make two at once is ot a good idea. I cheated and used canned pizza sauce. I topped one the traditional way, sauce first, and then cheese and pepperonis. The other one I topped with olive oil, garlic, spinach and smoked mozzarella. I turned the grill off then and closed the lid until the cheese melted. It didn't take too long and then the dough didn't burn. We did have some trouble with the edges of the dough slipping through the grill and charring, but I think that was more because we have a lousy grill! Thanks for a fun recipe and one that got the whole family (and neighborhood) involved!
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This was my first time preparing pizza on a grill and it was fun! I had visions of the dough just slipping through the grate onto the charcoal but it worked perfectly. I made two small pizzas so they would be easier to turn. I used my pizza peel to flip them with no problems at all. On one pizza I put the cheese on first and the other I did it the traditional way. We really preferred the traditional way because the cheese-first version was messy to eat because of the sauce getting all over. Since the bottoms of the crust were starting to burn in only about 4 minutes, the toppings were barely warm and had to I put them under the broiler to finish browning them. Thanks for a fun twist to an old favorite!
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