Start with the dough - I use this wonderful recipe from King Arthur Flour for Now or Later Pizza Dough, perfect every time. I make my own sauce by cooking down fresh, local summer tomatoes with olive oil sauteed garlic; using tomato paste as needed to thicken the sauce to my liking. Toward the end of cooking I add salt and pepper to taste, and throw in some fresh oregano from my garden. I adjust the richness and sweetness of the sauce with a splash of balsamic vinegar.
Deep breath - Cooking the Pizza - I'll admit I was nervous the first time I tried this recipe years ago - putting raw pizza dough on the grill - I envisioned a clean up of grand proportions. Relax and follow these steps for perfect pizza with no unnecessary grill clean up. Make sure you have all of your toppings ready to go - keep this simple - do not add a lot of toppings - simple is best - the sauce, the cheeses, the seasonings.
The key - a hot grill, very hot. Once your grill is hot be certain to oil the grate (use a vegetable oil - not olive oil - the burning temperature of olive oil is too low and will ruin the flavor of the pizza). Now, please do not be a perfectionist with the shape of your pizza - it's not going to be round. I make 2 pizza rectangles using the King Arthur dough recipe, about 18 x 11 inches. Working with one crust at a time - carefully place the rolled dough on the hot grill and close the lid - it takes about a minute to achieve a crispy crust - I love a golden crust with patches of burned black spots - adds flavor.
Now - flip the dough. Working quickly - add a light coating of sauce, and top with your cheese selection. Last night I used a fresh buffalo mozzarella and a sprinkling of a beautifully aged grated provolone. The basil leaves add flavor and color. Close the lid of the grill and cook another minute or two to melt the cheese. Enjoy!