How I Made Pizza on The Grill Turn Out Perfect on My Very First Try

My girlfriend Michele wanted to try to make grilled pizza, and since setting anything on fire scares her, it came down to me to make it happen. I have to say it turned out pretty damn good. Here's how I did it.

I've cooked a lot of things on the grill at camp. It's the way to do summertime dinner. Burgers, chicken, steak. Pizza seemed like it could go horribly wrong, but I found instructions to make it perfectly.

I used Portland Pie dough. I got garlic and Michele had white. You can find it for sale at Hannaford in the deli section along with pepperoni, cheese, crumbled sausage, sliced meatballs, green pepper and onion.

The key here is to get you grill super hot. 550 to 600 degrees. Roll out your dough and brush one side with olive oil. Do not put your toppings on yet! Have them all ready near your grill because you'll put them on while it's on the grill.

Put your dough, olive oil side down on the grill and let it cook for about 2 minutes with the lid closed. Check it every so often to make sure it isn't burning. Then flip it with tongs and quickly top it with your sauce, cheese and toppings. Close the lid again and let it cook for another 3 to 5 minutes, again keeping an eye on it.

When you're done, it should look something like this.

It was probably the most delicious pizza I've ever made. This is what Michele's looked like. She hates cheese so it's missing a vital ingredient but it still looks pretty good.

Might I suggest you pair this delicious pie with a Twisted Tea? I went with raspberry.

For best results, slice it up with the U.S.S. Enterprise pizza cutter. Phasers set to cut.

Want the recipe I used to make the best pizza ever. Tap this button and let me know how yours goes.