Grilled pizza

I think I posted about this before, but, if not, we've been making grilled pizzas. I use the olive oil bread dough from this book. Generously oil a large sheet of aluminum foil and spread dough out to flatbread shape/size. Oil the top of dough generously as well. Prep your toppings. Then you'll put the dough directly on the grill. Wait for it to start to bubble on top at which point you should be able to flip the dough with tongs and a spatula. Top the pizza and close the lid to help the cheese melt.

A few photos:

The dough on the grill, pre-flip.

This is Beej's: fresh cherry tomatoes, red onion, fresh mushrooms, green & kalmata olives, fresh basil (with pesto as the sauce) and fresh mozz. It got a bit on the crispy side, but was very good.

And here's mine. Pretty much the same as Beej's, sans tomatoes.