Help for Homeowners - Pizza Hot Off the Grill

Coming at you with another in the "Help for Homeowners" series where Sonora, Twain Harte and Mother Lode area homeowners can find advice to help make their homes that much happier. Today we're talking about barbecuing. And you've probably never, ever thought about cooking a pizza on your grill. (I haven't.) And yet it's rather interesting to read about how it's done. And maybe the next time you're grilling hot dogs, hamburgers and tri tip, you'll add pizza, too? Here's how:

Dear Homeowner,

Grilled pizza is an easy, fun and fast way to serve summer's garden-fresh produce, so fire up the grill and get cooking.

The intense, direct heat of the grill approximates that of a wood-fired pizza oven. This gives the pie's veggies and cheese a pleasing smoke flavor, meats real sizzle and the crust a delightful crunch.

To grill on a charcoal grill, be sure the coals are white and medium-hot. For a gas grill, close the lid, turn it on high for 5 to 10 minutes, then lower the heat. The grill rack should be 3 to 4 inches above the coals or lava rocks.

These thin-crust pizzas cook quickly, usually a minute or two for each side. Exact cooking times depend on the fire.

Because the pizza is on the grill for such a short time, vegetables, shrimp, chicken, meat and any other shredded toppings must be precooked.

On a floured board, roll one portion of your favorite homemade or store-bought pizza dough into a 10-inch circle about 1/8- to 1/4-inch thick.

Carry the dough to the grill and carefully slide it onto the rack. Within 1 to 2 minutes, grill marks will appear on the underside of the crust as it starts to puff up and become firm. At this point, use tongs to turn the crust.

Add the toppings. Cook 1 to 2 minutes more or until the cheese is melted and the dough is cooked through. Check to make sure the underside is not burning.

Place on a wooden board and cut into wedges. Serve immediately.