Recently for our Monday Night Pizza we decided to try a grilled pizza on our new gas barbeque. We used Alton Brown’s recipe and method. Instead of making the dough the night before like we usually do, we started this a couple hours before we wanted to eat.
A pizza peel is almost necessary, but I guess you could get away with a large cookie sheet and a couple of large spatulas. We topped ours with homemade pesto (frozen from last year’s basil crop), oven-dried tomatoes (also frozen from last year’s crop), and shredded mozzarella cheese.
Since the grill was very hot and the pizza dough very thin, it cooked extremely quickly, only two minutes on each side. It was delicious. I’m already looking forward to our next one.