I had prepared the veggies and other dressings and had oiled the grill grates before I opened up the container of the Pillsbury pizza crust. A lot of the herbs and veggies were from my garden.
The dough wanted to tear, stretch out too much and didn’t cooperate in the least. I had to use a fair amount of flour so it wouldn’t stick to my kitchen table and also a fair amount so it wouldn’t stick to the peel. The dough was baked right on the grates and then flipped. When I went to flip it the first time a few edges got stuck on the grates. After the skin was baked on both sides it was dressed, then put back into the grill. I saw the bottom would get too brown, so first a screen was used, then I saw it still wanting to brown too much, so an upside down cake pan was used in combination with the screen.
I don’t think I have ever had as many problems as I did with this dough, or any pizza I have made before, except one.
Some of the dressings were grilled vegetables, (that were grilled with Lemon herb olive oil and other ingredients) then after the pizza was baked a lime lowfat sour cream dressing with fennel and chives was added in dollops.
If I ever try to grill right on the grill grates again, it will be my own dough, or a lower temperature would be tried.
That is what I get from trying out something I sure don't know anything about..lol What a mess to get the outside area around the BBQ grill clean up and also in my kitchen. I even ended up with one burnt finger. Live and learn about pizza.
Norma
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