Grilled California Pizzas

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I too did not complete the recipe, my toppings consist of dice can tomatos, green&red pepper, onion, garlic, tomato, black olive, and mushrooms Sprinkle of mozzerla and the crust yummmmmmmmmmy. I made a very thin crust

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I didn't exactly make this complete recipe, but a close version of it. We made the dough recipe and came up with different toppings - Italian sausage, fresh basil, green peppers, red and white onions, olives, tomatoes, and mozzarella cheese, and pizza sauce. We added other Italian seasons as we made the pizza's (garlic powder, s&p, and Italian blend of herbs. Rolled out the dough, brushed it with olive oil and grilled both sides first before adding toppings, once the toppings were added, returned to the grill for a few more minutes until cheese was perfectly melted. The method Ina suggests for making this recipe was right on, grilled pizza dough adds so much flavor. The real star of this recipe is the dough! I was a little skeptical when I saw the simple and few ingredients for the dough recipe, but I gave it a try and was not disappointed. The dough was soft and elastic and rolled out so easy; it grilled perfectly. I will be making this recipe again, especially the dough!

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Excellent home pizza; however, I use a cross between Ina, my fav chef, and Anne Burrell, my fav chef too. Yums
Good but not Patsy's.

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I love this recipe! I didn't have most of the items on hand but I found using the dough with any topping is good. We've used just tomatoe basil and mozzarella cheese and it was fantastic! I love the garlic oil! It's so good on the dough! I make this a lot for our family!

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This dough recipe is absolutely MARVELOUS! I not only use it when I am grilling pizza, but also when I am making oven baked pizzas. The ONE and ONLY thing I changed, was I used garlic infused olive oil in the dough, which gave it a delicious hint of garlic throughout the crust. When baking them, I heat the crust in the oven alone for 10 minutes at 400 degrees, put the toppings on, and bake for an additional 8 to 10 minutes, or until the cheese is nice and bubbly. SO SO GOOD! :

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The best pizza I have ever tasted! The dough was PERFECT! I smothered mine in tomato puree base, ham, pepperoni, garlic, crushed chillis, mushrooms, green peppers, red onion and mozarella and cheddr cheese, with a bit of oregano sprinkled on top. I then put them in the oven for around 15 minutes. The whole family loved them. the kids couldn't get enough of them and would eat them every night if they could! Thanks again Ina!

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I knew Ina wouldn't let me down with this simple but fantastic dough recipe. I fear active yeast and there is no need to with this recipe. All this time I've been buying can dough. I added a heaping tablespoon of honey for a touch more sweetness. Such a hit with my family. I will never buy can or package dough again!!

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The dough was so easy to make, I can't believe that I waited this long to make my own pizza dough. I did cook them on the grill, and they came out perfectly. I froze some of the dough for later, but have not used it yet. I think I would add some herbs to the dough the next time.

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I am making the recipe from my bread machine since I don't own a big mixer and adding Italian seasoning. I saw the show and am looking forward to making and grilling them. I am doing this while my boyfriend is working since the idea of grilled pizza didn't thrill him. He is in for a pleasant surprise! I have yet to try a recipe from Ina that we didn't like!

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This is only dough recipe we ever use when making homemade pizzas. It works great and sustains well in the freezer for future use. Super easy to make too! Thanks for the awesome recipe, Ina!