The trick is to have everything ready before you start. The dough cooks quickly and you have to have everything ready once you begin or the dough will burn before the cheese has time to fully melt. The other thing is to keep the lid on, this will help trap the heat creating an oven effect. Also make sure that the grill is really clean, any debris may cause the dough to stick.
Roll out the dough and brush one side with oil.
Flip this onto the grill in one swift motion. Try not to touch the dough for a minute or so, this will seal it and prevent it from sticking. Close the lid and cook for several minutes. Once the dough is nicely browned on one side, brush a little oil on the top, then flip it over.
At this point you have to be ready to add your topping, so have them close by.
Close the lid and cook for a few more minutes, until the cheese is melted and the bottom is nicely browned. If the bottom is cooking too quickly, you can finish melting the cheese under the broiler.
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It was scrumptious. Especially the white pizza with giardiniera.
ReplyDeleteThanks.
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