Grilled Pizza Margarita

Collyn Wainwright was the first person to introduce me to grilled pizzas. It was close to ten years ago, and I still remember it: Sautéed wild mushrooms and smoked mozzarella on a slightly charred pizza crust. Heaven! The sky is the limit on variations you can make, but this is a good starter recipe.

Vegetable oil, for the grates

Unbaked pizza dough, enough for a 12-inch pizza

2 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

3/4 pound smoked mozzarella, coarsely shredded

1 cup cherry tomatoes, cut in half

3/4 cup pitted kalamata olives, drained and coarsely chopped

1/4 cup thinly sliced fresh basil

Preheat a clean grill to medium with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Let the pizza dough come to room temperature. Place the dough ball onto a baking sheet. Using your hands, gently flatten, and pull into a circle about 12 inches in diameter. Brush the crust with 1 tablespoon of olive oil, and season with the salt and pepper to taste.

Transfer the dough to the grill, oiled-side down. Close the lid and cook until the dough begins to bubble on the top, about 2 minutes. Working quickly, brush the dough with the remaining oil, and season with salt and pepper to taste. Turn and top with the mozzarella, tomatoes, and olives. Close the lid again and cook until golden and crisp on the bottom and the cheese is melted, 4 to 5 minutes more.

Evenly sprinkle the basil over the top of the cooked pizza. Serve immediately.

Serves 6.

Cooking Tips: When grilling pizzas, the lid is your best friend. Use the lid to control the heat as well as to help your toppings to cook and melt more quickly.

Instead of making your own pizza dough, you can now find pizza dough in the refrigerated section of most markets. Another option is to pick up dough from your neighborhood pizzeria.

Variations: You can use this same technique with your favorite pizza toppings. Since the crust cooks rather quickly, it is best to use toppings that are precooked or thinly sliced.

If you choose to add tomato sauce, be sure to lightly sauce your pizza. Too much liquid will result in a soggy crust.