Pizza on the Grill

This is a fun way to make pizza and you take the mess outside. Do this during a party and you will be a huge hit! You can prep a variety of toppings ahead of time and let your guests make them to order. You can do this two ways, with or without a pizza stone.

Serves 4 hungry people

24 oz of pizza dough(cheat and pick up your dough at the local pizzaria or your grocery store)
8 oz of marinara(either make your own or buy your favorite
8oz fresh mozarella(get the kind stored in liquid)
6-7 fresh basil leaves minced
pepperoni(or whatever you like on a pizza)
cornmeal

Heat your grill to screaming hot. If using a stone lay a piece of foil on the grate and then lay the stone on top of the foil just before lighting the grill.Roll or press out your dough to the desired size. If I'm making several pizzas, I will lay them out on a cutting board with layers of waxed paper between each layer. Then I can pile them on top of each other.
For a crisp pizza, roll the dough out thin. Sprinkle the top of your heated stone with cornmeal and lay a piece of rolled out dough on top. Close the lid and let the dough begin to crisp up on the bottom about 3-5 minutes. Open the lid and flip the dough over. Now put your toppings on the crisp side. Go easy on the sauce. Close the lid and continue to bake your pizza about 5-7 minutes more. Open the lid and using a spatula, check the bottom to for browning. Continue to cook with lid closed until the cheese has melted and bubbly. If you like a chewier crust, roll your dough out thicker and skip the part where you cook one side before putting on the toppings.

Pizza without a stone- Heat the grill and oil the grates well lay the dough directly onto the grate and let the bottom begin to crisp. This takes a just a few minutes. Flip the dough and quickly place on the toppings. Close the lid for about 1-2 minutes. Checking for doneness. If the dough is browning too fast, move to a cooler part of the grill and continue to cook until cheese is melted and bubbly.