Yield: 2 pizzas
2 preformed pizza crusts, about 12" across*
1-2 Tbsp Flying Olive Sicilian Herb Dipping Oil, Flying Olive Italian Dipping Oil, Flying Olive Tuscan Herb Extra Virgin Olive Oil, or Flying Olive EVOO of choice.
Pizza sauce of choice
Toppings (precook any meat before placing on the crusts)
Spray the grate of an outdoor grill. Preheat on high.
Meanwhile, brush about 1 Tbsp of Flying Olive EVOO of choice on the top of each crust. (Depending on the size of your grill, you may only have room for one crust at a time). Turn down the heat to medium. When grill is hot, place the pizza crust top down on the grill and heat for about 1-2 minutes until crust is toasted.
Remove from heat to a platter and turn over the crust. Quickly spread pizza sauce, cheese, and toppings on the crust. Turn off the heat on one side and replace the pizza to the side without the heat. Close
grill. Turn heat up a bit and cook for about 5-8 minutes, using tongs to turn the crust around after about 3 minutes. Cook until cheese melts. Remove from heat and serve.
Submitted by Barb L.
*NOTE: Making your own dough or using store bought dough requires a little more fussing. You will need to spread and flatten the dough to about 1/8" thickness on an oiled cookie sheet. Other than getting it into a flat pizza-crust shape, follow the same procedure, but your cooking heat will be a little lower and your time will probably increase just a bit. As you cook the dough, it will begin to puff a little and stiffen.