I am no Bobby Flay....

but I have enjoyed discovering the joys of the grill over this past month. Last night I wanted to be adventurous so we tackled the art of grilled pizzas, notice the "we" because it is nearly impossible to transport pizza dough onto the grill unaccompanied with our level of inexperience. We were doubtful it might not work, so we cooked some extra dough in the oven just to be certain we would have something to eat at the end of the night. After this experience, let me tell you grilled pizza is truly an art form. First the dough must be the right consistency and you must be armed with the infused oil to coat each side before laying it down on the grill. I think the oil is really the secret ingredient which is nothing more than olive oil, fresh rosemary and garlic....(I could eat this stuff with a spoon it is so scrumptious)

This time I went a little overboard with the topping assortment: ricotta, new potato, tomato sauce, rosemary, basil, carmelized onions, mushrooms, pepperoni, parmesan and mozzarella, so next time I vow to streamline it. There is not a lot of time to fuss around when dealing with the grill.

There is something so rustic about grill marks and holes in your pizza.

Basic Grilled Pizza Dough:

1 teaspoon sugar

1/4 ounce active dry yeast

2 teaspoons extra virgin olive oil

2 1/4 cups flour

Pour water, sugar and yeast into a bowl. Let stand five minutes.

Whisk oil, and salt into yeast mixture.

Add flour, mix until incorporated. Knead for 2 minutes.

Transfer to bowl and allow 45 minutes for dough to double in size.