Written by: Roscoe |  Print this post and share it with your buddies!

Ingredients:

Pita bread
Olive oil
Cheese (Mozzarella or provolone or your favorite mix)
Sauce
Your favorite toppings

Pizza On The Grill?

Darn right. It’s summer, and you don’t have to sublimate the urge to grill when the urge for pizza takes over (Sublimate? Hey, Roscoe can use big words with the best of ‘em).

Forget The Pizza Stone

Though the grill acts like an oven, putting your pie right on the grate allows it to take on a different crispness and taste than you’ll get from your regular oven. Is it better this way? You decide. It’s definitely fun.

Oil The Bottom

Oh, what the heck, spread the olive oil on both sides. It’ll give the bottom a smokey, charred flavor (and help keep it from burning), and add more taste to the top. A basting brush works well for this, or just spread it with your (clean) hands.

It Cooks Up Fast

So be careful. Have your beer right there at your side at all times, so you don’t have to leave the grill to get it when dehydration sets in (and let’s face it, we’re always on the verge of dehydration according to doctors and nutritionists who keep telling us to drink all that water; how did our parents and their parents and their parents before them ever live as long as they did without knowing they needed so much water? But that’s another blog).

Lest We Digress: Back To: It Cooks Up Fast

And really, that point can’t be stressed enough, so it’s worth seeing it twice. Your pizza will only take a couple minutes on the grill. Unobstructed heat coming from the bottom and the top and all sides bombards the pie as if it were in a nuclear explosion, and unless you’re careful and watchful and disciplined… you’ll burn it!

Get A Big Spatula

You can find a giant size at Bed, Bath & Beyond (they might tell you it’s for fish, so what?), or your local restaurant supply. It’s worth having for other stuff, too, like… well, fish. And it makes getting stuff off the grill real easy.

Use The Top Rack

Even if it’s narrower (and they usually are), the pita fits without falling off. And if you’re using a charcoal grill with only one rack, well, again, be careful. But the charcoal will give it a great flavor that can’t be beat. Yes, this is one instance where charcoal beats gas.

Any Toppings You Like

Roscoe recommends: Pepperoni and sun-dried tomatoes; fresh mozzarella, tomato, garlic, fresh basil (otherwise know as the margherita); caramelized onion (in olive oil, Worcestershire, and Cholula) with Feta; Italian sausage, onions and peppers.

You already know how to assemble your pie (see: Roscoe’s One Beer Pizza Sauce), the only difference here is the cooking time. And the taste. Pizza on the grill is definitely…

Cookin’ With Roscoe