Easy Grilled Pizza

Back in the day (like a year ago) Andrew worked for a pizza magazine. (As in, wrote about cured meat toppings, competitive pizza eating, pizza runs, etc.) You think that writing about pizza all day would make him not want to eat it, but pizza has the opposite effect—we ate a lot of it. Grilled pizza is my favorite. It adds a deep, smoky flavor to the dough and nice grill lines. Also, it sounds cool to say, "Last night we grilled some pizzas."

We use Martha Stewart's basic grilled pizza dough for grilled and baked pizza. (It does require some rising time, so start it about 1 1/2 hours before you want to eat. For a quick no-rise dough, we like this recipe.)

Once you're dough is ready, it's time to grill!

1. Fire up the grill
2. Pre-cook your toppings and set aside
3. Turn out dough on floured surface
4. Brush dough on both sides with olive oil
5. Grill dough (without toppings) for about 30 seconds on each side for nice grill lines. (If grill is not very hot, it may take longer.) Remove from heat.
6. Add sauce and pizza toppings to dough.
7. Grill pizza until cheese has melted, about five minutes.
8. Enjoy! It's really freaking good!

Hawaiian grilled pizza with cilantro

The best part of Martha's recipe is punching the dough!

Sawyer watched the whole pizza making process and seemed concerned.

Do you have a favorite pizza topping? Have you mastered whole wheat dough? If so, do tell!