Name: Summer Pizza on the Grill
Yield: 4 individual pizzas
Ingredients: *Quick Dough:**; 2½ cups all-purpose flour; 1 teaspoon instant yeast; 1 teaspoon salt; 1 teaspoon sugar; 2 tablespoons olive oil; ¾ cup warm water; *Toppings (per pizza — mix and match):**; 2 to 3 tablespoons pizza sauce, pesto, or olive oil; Fresh mozzarella, torn or sliced; Cherry tomatoes, halved; Fresh basil leaves; Grilled vegetables (from the platter earlier — zucchini, peppers, onions); Prosciutto or salami; Arugula (add after grilling); Parmesan, shaved; Red pepper flakes

Grilled pizza has a smoky, blistered crust that no kitchen oven can replicate. The extreme heat of a grill — especially over charcoal — gives you that Neapolitan-style char in your own backyard. The technique takes one attempt to master, and then you'll never go back.

Ingredients

*Quick Dough:**
2½ cups all-purpose flour
1 teaspoon instant yeast
1 teaspoon salt
1 teaspoon sugar
2 tablespoons olive oil
¾ cup warm water
*Toppings (per pizza — mix and match):**
2 to 3 tablespoons pizza sauce, pesto, or olive oil
Fresh mozzarella, torn or sliced
Cherry tomatoes, halved
Fresh basil leaves
Grilled vegetables (from the platter earlier — zucchini, peppers, onions)
Prosciutto or salami
Arugula (add after grilling)
Parmesan, shaved
Red pepper flakes

Method

Make the dough: Combine flour, yeast, salt, and sugar in a large bowl. Add the olive oil and warm water. Stir until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth and elastic. Cover and rest for 20 to 30 minutes.
Heat the grill to high on one side and medium on the other (two-zone fire). You need both intense heat and a cooler zone.
Divide the dough into 4 pieces. Stretch each into a thin round or oval on a floured surface — they don't need to be perfect.
Brush one side of the dough with olive oil. Place oil-side down on the hot zone of the grill. Close the lid.
Grill for 1 to 2 minutes until the bottom is golden and slightly charred, with big bubbles forming on top.
Using tongs and a spatula, flip the crust and move it to the cooler zone. Quickly add your toppings — sauce first, then cheese, then everything else. Work fast.
Close the lid and grill for 2 to 3 more minutes, until the cheese melts and the bottom is crisp.
Slide onto a cutting board. Add any raw toppings (arugula, fresh basil, shaved Parmesan). Slice and eat immediately.
*Storage:** Leftover dough keeps wrapped in the refrigerator for 2 days or frozen for 1 month. Leftover pizza is technically edible cold the next morning, and some people prefer it that way.
*Seasonal note:** Summer pizza is a choose-your-own-adventure. Set out all the toppings and let everyone build their own. The best summer combinations: margherita (tomato, mozzarella, basil), white pizza (ricotta, garlic, lemon zest, arugula), or grilled peach with prosciutto and gorgonzola. The grill is already hot — use it for everything.