Alright...here's a run down on my tips for grilling pizzas...I use Pillsbury refrigerated pizza crusts (same thing that I use in the bar pans in the oven) ...The bamboo carving board and lift n' serves work really well. I unroll one pizza crust on the carving board, and use the basting brush to spread out garlic infused canola oil across the entire crust. Flip over, and do the other side. This should get the board nice and oily so that the crust slides onto the grill easily! .... Next step, strategically slide the dough directly on to the grill. Once it hits, it's staying until it's done....so try and not get any folds! The lift n' serves work really well as tools for this...Every grill is different, but try a medium heat. Close the cover, and keep an eye on the crust. It will start bubbling through in about 5 mins... flip over using the lift n' serves... then (on the cooked side) baste on the bbq sauce, meat and cheese. Cover and let it cook a bit....will take less than 5 mins! Then, slide/lift the pizza back to the carving board, top with your pineapple/red pepper/green onion toppings, cut and serve....If you get really good, and the grill is large enough, you might be able to do 2 at a time, but I chose to do one at a time. (and I did one with pork and other with chicken) ... so one was served while the other one was started. I ended up making 2 pizzas for the party, but brought a little more just in case. The shape and outcome does take 1-2 tries, so I would test it at home first. And warning....it is soooo good, you'll never want another oven cooked pizza!pampered1224 said:
