Grilled Pizza Margarita

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Delicious! I made 3 versions of the basic recipe by varying the cheeses used and I used my oven with a pizza stone instead of the grill. I operated the oven at 450 degF and it took longer by a few minutes than the recipe stated as a result.

My favorite of the 3 variations was the one that used the fontina and pecorino romano cheeses as specified in the base recipe. The flavorful fontina and sharpness of the pecorino romano cheeses played nicely off each other. My second favorite involved substitution of fontina with fresh mozzarella that I shredded. The higher moisture content wet the crust more than I like, but the flavor was also very good. My least favorite was substituting fontina with off-the-shelf pre-shredded mozzarella and eliminating the pecorino romano. The tomato and garlic stood out too prominently in this last version. The sharpness of the pecorino romano is definitely needed with the mild flavors of mozzarella. I'll be sticking to the base recipe next time.

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I just made this pizza tonight. The dough is delicious. This is the first time that I have made grilled pizzas, and I am a convert. Definitely get all of your ingredients together near the grill, because the pizza cooks very quickly and you need to move fast.

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This is the best pizza dough I've ever had. I didn't grill this dough, but had my family make individual pizzas that we baked in the oven. Use a large bowl to mix the dough. I tried to mix it on a large board and had a major leak that streamed down the cupboards and down to the floor!

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I had this pizza at Al Forno in Providence and thought it was great. With the help of the cookbook by the Al Forno chefs I made the pizza. It takes a little practice, but the result is the most interesting pizza...the crust is just a good, if not better, then the toppings in melted cheese.

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I just wanted to try and make a pizza on the grill. My dough wasn't that good. Otherwise, fun.

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I made this last night to my husband's challenge to make a pizza on the grill. I was very intimidated throwing raw dough on the grill thinking it would burn or fall into the coals, but it was wonderful!!! The crust was thin and crispy, make sure you keep an eye on them closely so they don't burn. I also added some bricks on the "cool" side of the grill to radiate some more heat. The trick is to make sure your dough is well oiled on both sides and have all your toppings ready. I used my own sauce and the dough was great and made about 8 nice size individual thin pizzas. I will definitely do this again - it was a big hit. Try it, it was fun!!!

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i love the recipe i think people should try the pizza one it is really great