This pizza is made on an outdoor barbecue. The results are great and plenty of variations would work. The trick is to barbecue one side of the pizza base first, then add the toppings.
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Altered ingredient amounts. instead of flour used cornflower - 05 Aug 2008
My rating is SOLELY for the directions of this recipe. Absolutely DO NOT set your grill to high heat when making this pizza. On my first attempt I did, and my crust was burnt within 2 minutes and had to be tossed. That being said, I dropped the temp of the grill to low and tried again, and the crust came out perfectly. - 29 Apr 2009 (Review from Allrecipes US | Canada)
This recipe is great, though I will need more practice so as not to singe the crust too much. My husband loved it so much that he ate it as soon as it came off the grill - he didn't want to wait to take it to the table. I used the "Pizza Crust for Bread Machine" recipe and made my own sauce; pizza was like what we get at a microbrew pub. Thanks for the recipe, Mathilda! Update: I have made this recipe so many times because we can't get enough of it. I've found that neither the grill nor the bread needs to be oiled, but I keep the pizzas small (6 inches) so they are easy to move around. After cooking the first side, I take them off the grill and add the toppings then put them back on. I use a gas grill with mesquite chips - excellent flavor. I use a combo of mozzarella and smoked gouda cheese, but now we're experimenting with salsa (instead of tomato sauce) and cheddar cheese. This recipe is so fun! - 07 Jun 2007 (Review from Allrecipes US | Canada)