Grilled Pizza

I've been playing with grilling pizza and it's been fun.... unfortunately it keeps getting eaten before I remember to take a picture!  But, not tonight!  Luckily the pizza dough I've been using easily makes enough for 2 nights, so I stick 1/2 in the fridge for another night. The key to grilled pizza is you can't overload the toppings or they won't heat through and the cheese won't melt.

Tonight's pizza: steak, blue cheese, caramelized onions, and roasted tomatoes, of course with some garlic, herbs, and olive oil.

Very Rudimentary Directions for Grilling Pizza

1. Roll out your dough, or swing it around your head if you are good at that sort of stuff, and put a little olive oil on it. 
2. Heat your grill to hot.
3. Put the dough --oil side down-- on the grill for a few minutes.  Just long enough so the bottom is not sticky.
4. Flip it onto a cutting board with the cooked side up. 
5. Turn down the grill and head into the kitchen.  By lowering the heat now, you have a better chance of heating your ingredients through, before burning the crust.
6. Put your favorite toppings on the pizza crust.
7. Put back on grill and close the lid until ingredients are heated through or cheese is melted.

I've been using this Whole Wheat Pizza Crust recipe and it really is amazing!  Of course I use all whole wheat flour and add 1 T gluten since there isn't any white flour in it.
Happy Grilling!