My post about pizza was only two entries ago, but my second attempt warranted its own post. Instead of baking two thick, bready pizzas in the oven, I was able to thinly stretch that same amount of dough into four thin-crust rounds to be cooked on the grill. Two pizzas were left simple with just homemade sauce and mozzarella. The third pizza I topped with goat cheese, mozzarella, caramelized onions, and grilled chicken. The fourth pizza was topped with sliced black olives, pepperocini, and chicken. Grilling the pizzas was quicker than oven baking and yielded a crispier crust.
The homemade pizza sauce is simply tomato paste, onions, wine, and spices. See the recipe here
Delicious caramelized onions
Before putting the dough on the grill, brush it with a bit of olive oil. Cook over high heat about 5 minutes, flip, and then top with sauce, cheese and toppings. Cook covered another 5minutes.