The Last One, originally uploaded by arahbahn.

Our adventures as a gas-grill owning couple continue: grilled pizza is a success! Yay for nice eating-and-cooking fall weather.

Round two of the grilled pizza efforts was a bit less torching of an experience; both rounds were successes in terms of tasty results. This is not to say that I didn’t throw out round 1’s leftovers when I needed space in the tupperware for round 2’s leftovers. Why eat char when you don’t have to?

Things we learned:

  1. Make a half-batch of dough, if you don’t wish to make 4-6 pizzas in two days.
  2. Any toppings need to be fully cooked (this includes softening things like red peppers).
  3. Homemade pesto is a great topping.
  4. The flavor of some crushed San Marzano tomatoes is fantastic, but I need to find a way to arrange things so it doesn’t make the pizza soggy.
  5. Long strips of dough (as pictured) are easier to manage on the grill, than anything more circular.
  6. It you keep the grill heat on low, the first sear will take 1.5 minutes, on the lower grill.
  7. Prociutto, garlic, olives or tapenade, and pecorino is so far, the best combo.

I used this recipe for the dough. This article has some insanely helpful (some arrived a little late) tips and topping combinations.

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