The Great Race: Grilled Pizza

Making grilled pizzas is my fiancee and I's labor of love. 

It's a lot of prep, a LOT of excitement, a break-neck pace of flipping/saucing/dumping, and running through the house/backyard with pizza.

 THEN you have to try every pizza, each pizza comes out totally different and amazingly delicious. You're going to burn your mouth... No Seriously... It's going to suck  but be totally worth it.

GET READY!!!

THIS STUFF IS AWESOME!

 

There is a pizza crust recipe on the side of the box that I use plus: 1tsp of brown sugar, a sprinkle of salt, and a shake of garlic. I roll the crust out on cornmeal because I really enjoy the texture. I recommend you do to at least once!

 One box mix makes 6 pizzas!

Did I say race? I meant marathon! 

Cheese selection is very important. We change ours every time and recommend at least 2!

Pick a stronger one and a melty one: Sharp Cheddar and Havarti! Chopped!

 I think we added some sandwich style slices of Provolone also. 

 Get Saucy! If you find a canned sauce you like that's AWESOME.. I think they are sweet and weird.

Can of Dole roasted tomatoes, fresh garlic, onion, salt, oregano, basil, 1/2 tsp of green olive or banana pepper juice in a food processor.

OR. 

Olive oil, salt, garlic 

[ sometimes simple is a beautiful thing ] 

sometimes we do both

I LOVE my mandolin slicer! *best $8 you'll ever spend*

My fiancee is an amazing sous chef. He's a slicin' fool!

Red onion, green pepper, tomatoes, mushrooms, black and green olives, banana peppers, Italian sausage, and pepperoni this go around. 

~I wonder what the fiancee would think of a ham and pineapple...

Maybe a shrimp, tomato, and basil with a spicy oil sauce?!

Cream Cheese with jalapeno,bacon, and green onion?!?!?! ~

*Drrrrooooooolll*

 GET SET!!!

 Clean, light, and oil your grill. Keep a bowl with oil and a oiled paper towel or rag to swab the grill between pizzas. Bring your sauce and toppings out and figure out who is going to be in charge of putting what on the pizza.

GO!!!!!

Oil your crust and throw it on the grill. Wait til its golden to toasty then flip. The flip may have to be a two person ordeal.. spatulas, tongs, fire proof gloves.. It takes practice-Don't worry you have 6 ;)

LOAD THE TOPPINGS QUICK! 

You have to get everything on so the cheese has time to melt! 

SAUCE>TOP>CHEESE! 

If your pizzas need to come off before they are melty and awesome, no worries. Have cookie sheets on hand and put them straight under (A CLOSELY WATCHED)  broiler. If the crust isn't cooked through then put them in a 375 degree oven.