Grilled Pizza ROCKS 

I am ALMOST at a loss for words to describe the awesomeness of grilling pizza.

First, let me just give credit where credit is due. My friend Bryce from Chilefire.com gave me a cookbook that has changed the way I will eat pizza for the rest of my days... Grilled Pizzas and Piadinas. Bryce wrote an article on his experience making the pizza crust recipe from the book. If you're into making your own pizza crust, go read his article.

Flipping through this book at 8 o'clock in the morning is not advised. Just LOOKING at the book cover right now and knowing what's inside is making my mouth water.

Now, most of y'all know my style. I like quick, reasonable solutions without sacrificing flavor and health. So, when the book said I could use Pillsbury's Pizza Crust instead of making my own - I was on it like white on rice.

HERE'S ALL IT TAKES TO GRILL PIZZA

• 3 cans Pillsbury Pizza Crust (found with the canned biscuits & cinnamon rolls at the grocery store)
• pizza sauce of choice: tomato, pesto, extra virgin olive oil
• toppings of choice: grilled chicken, grilled zucchini & squash, artichoke hearts, grilled shrimp, grilled jalapeños, Canadian bacon, onion, roasted garlic and tomatoes
• cheese toppings: mozzarella, Parmesan, Romano, etc.

First thing is to prep all your toppings; wash, chop, slice & dice. Get yourself ready to top the pizza when the crust is ready. Preparation is really key to making grilled pizza a simple, fast and fun dinner for everyone. Having friends in the kitchen is even MORE FUN! My good friend, Kim, managed the kitchen while I worked the grill.

The first time out, I had a propane grill to work with. That was cool for me. I just had to light it, clean it and go! So, I started with grilling the chicken, vegetables and peppers.

Lakeside grilling experience provided by Charlotte, who is a very close friend of John, who is married to Kim and lives across the street from us. John & Kim invited us to join them by the lake in Corsicana, Texas. We spent the most wonderful time; relaxing, swimming, fishing, and dancing to 80s music.
THANK YOU CHARLOTTE, JOHN & KIM!!!

It took about 7 to 10 minutes to grill the vegetables on the cool areas of the grill. It was about 12 to 15 minutes on the chicken. The chicken was thick breasts and I should have placed them in a resealable freezer bag then pound them into fillets with a even thickness. That would have cut my grilling time down to 6 to 10 minutes. Oh well, I'll know better next time, right?

While the chicken was cooking, I went back into the kitchen and tossed sliced fresh tomatoes and garlic cloves with the skin on in a light coating of extra virgin olive oil then baked them at 375F degrees for 15 minutes.

After the chicken, vegetables and garlic were all done and set aside, it was time to work the pizza crusts. I made sure to coat the pizza pans (my work surface & transporting tools) with oil. I stretched and thinned them out with a rolling pin until they made large size pizzas.

As a kid-friendly precaution, we went ahead and baked the kid's pizza crust in the oven until it was golden brown then pulled it out, topped it with Canadian bacon and cheese, then finished baking it off until dough was crisp and cheese was melted.

NOW WE'RE READY TO GRILL THE CRUST

Just as Grilled Pizzas and Piadinas directs for gas grilling. Adjust each burner to the medium-high setting. Close the grill cover and allow the grill to heat for about 10 minutes, or until the thermometer reaches 400F degrees (200C).

When the grill is right, hold the cookie sheet or pizza pan close to it and slide the dough onto the grill. You may need a friend to help you lift it off and move it gently and quickly to the grill.

The dough should take about 3 minutes to cook. Watch for bubbles. The crust will be soft at first and tear easily, so try not to touch it. It will firm up and be easier to move.

To check for doneness, lift the underside. It should be an even light brown with brown grill marks. A charred crust adds to the flavor. Don't be afraid of the charred spots.

Pick up the crust from the middle, using tongs, and place it on your cookie sheet or pan. Flip it over so the grilled side is face up. This browned side becomes the top of your pizza.

For thicker crust dough, use a slightly cooler fire and grill a few minutes longer. This way the outer crust does not burn before the middle of the dough cooks through.

Now go back inside and top your pizza with your favorite toppings. Try not to load it down or it will become difficult to move back onto the grill.

Turn the fire down to about 75 percent of the highest heat. Grill the pizza for 5 to 8 minutes. Check it after one minute by gently lifting up an edge of the crust with your tongs. If it is turning dark quickly, turn down the heat or move it to a cooler side of the grill.

After 3 to 4 minutes, the pizza will begin to crisp and brown lightly on the bottom. When it's done, the crust will be crispy. Don't fret about the black spots--those are the tasty parts. I'm not much on charred food but in this case, I'll make the exception.

Grip the pizza in the middle with your tongs and pull it onto the cookie sheet or pan. Move it to a cutting board and cut it into squares or triangles.

YOU ARE READY TO EAT THE BEST PIZZA EVER!!!