1 1/2cupsCheese: freshly shredded or torn Mozzarella, Grated Parmesanmore or less to taste
Other optional toppings such as pepperoni or sausage, thinly sliced vegetables, herbs, etc.
Preheat an outdoor gas grill to medium-high heat (500-600 degrees F). Prep all of your ingredients and have them easily accessible near the grill. Also have a pair of grill tongs handy. Stretch out the dough into a thin, rustic circle. The shape isn't important, just aim for circle-ish. Brush one side with olive oil.
Place the pizza dough directly over the heat on the grill, oiled side down. Brush the top of the dough with a thin layer layer of olive oil. Let the dough cook for 2-3 minutes, checking the bottom to see that it doesn't burn. You want it to have grill marks but not be crispy.
Working quickly, flip the dough over to toast the other side and arrange your ingredients on top of your pizza. Spread on a thin layer of sauce, then add cheese and other toppings. Use toppings sparingly; if the pizza is too heavily loaded it won't cook through.
Close the grill and let your pizza cook for 3-5 minutes. If it starts to scorch or burn, turn the heat down and move the pizza to indirect heat. You'll know it's done when the cheese is melted and the crust is nice and toasty.
Use tongs or a spatula to slide the pizza off the grill and let rest 5 minutes before slicing.
Every grill is different and temperatures will vary. Watch closely as your pizza cooks in order to estimate the time it will take. Time will also vary depending on personal preference. This method yields a crispy crust but you can shorten the time a little bit if you prefer it softer. Just be sure that the dough is cooked all the way through.Nutritional information is approximate and only include the dough, sauce and cheese as listed in the recipe instructions.