Grilled pizzas are the closest you’re going to get to a wood stove at home, so it’s surprising that more people don’t grill their pizzas. Bobby Flay recently did an entire episode on grilled pizzas, and it’s no wonder — there are so many different combinations of things to put on there.
My husband likes to stay conservative with his, whereas I like to pile on the veggies. When the tomatoes are really ripe, we’ll forgo sauce and just use tomato slices. It turns out a bit more like flatbread than a normal pizza this way.
For the dough, I use the same recipe I blogged here. It’s quick and has a good texture for grilling (gets a bit crispier, rather than chewy). When you roll it out, brush canola oil on one side and put the pizza oiled-side down on a medium-hot grill. While it’s cooking, brush canola oil on the other side and flip the pizza after ~5 minutes of cooking. Add your toppings to the cooked side (which is now facing up) and cook for ~3 minutes on that side.
As you can see, I pile mine up with whatever veggies I can get. I used tomatoes and peppers from our Greenling delivery, plus criminis and red onions from the Pearl farmers market and mozzerella, olives and cilantro from the grocery store.