THE DOUGH:
Start with your favorite pizza crust recipe. Yeasted pizza dough is best. Roll out the dough on a wooden cutting board sprinkled with corn meal to prevent sticking. You will have to slide the dough onto the grill.

THE CHEESE:
All agree, the best pizza has a minimum of two different cheeses. I like mozzarella, provolone, muenster and of course a hard cheese like parmesan, romano or aged asiago. For specialty pizzas, try fontina, feta and goat cheese. Grate or slice these and have them ready next to your grill.

The TOPPINGS:
Prepare your favorite pizza toppings and get ready to grill them! I like red and green peppers, portabella mushrooms (regular mushrooms tend to fall through), onions and Organic Prairie Italian sausages (pork or chicken grillled, then sliced). Be sure to cut the onions nice and thick so they hold together (they can be sliced in smaller portions after grilling). Sprinkle olive oil on the veggies to prevent sticking and to give flavor. Grill the mushrooms whole so they will be easier to handle. They can be sliced after grilling.

PUTTING IT ALL TOGETHER:
After grilling your favorite toppings, remove them to a bowl. Gently slide the pizza dough onto the grill. Depending on the thickness and the heat of the fire, in about five minutes or so the crust will be firm enough to turn over. You’ll only need to turn it over once. After turning, spread the crust with your favorite melting cheeses. Make sure your fire is not too hot as you’ll want to keep the crust on the grill long enough for the cheese to melt. When the cheese is melted, the crust will be cooked. Remove, arrange your toppings, top it off with a sprinkle of olive oil, oregano and the hard cheese.