We started grilling pizza because we could never get it to turn out how we wanted in the oven. This is as close as we could get to having our own brick pizza oven. You can put any toppings on this pizza that you want. Keep in mind that whatever you put on it will not cook as much as if you were making it in an oven. You can pre-cook any ingredients that may take longer (green peppers, onions, etc.).
Pizza Sauce – You can use any kind of sauce you want (tomato, pesto, BBQ, olive oil, alfredo). You get bonus points if you make your own!
Pizza Dough – This is not our recipe and I suggest following it exactly, besides adding herbs, pesto, etc. We usually make a double batch (makes about 4 pizzas) and freeze most of it in individual bags. I didn’t know where Amy found this recipe until tonight; I am considering finding a new one. http://www.marthastewart.com/333200/basic-grilled-pizza-dough. There is a lot of waiting, but it is very simple.
Cheese – We like to use a fresh mozzarella cheese, though there are tons of options here.
Toppings – Fresh tomatoes, basil, arugula; lots of options here, too. Prosciutto works great for this pizza because it is so thin it will be able to crisp up some. It is not cheap, though we usually buy a two-pack from Costco and it lasts of quite a few months in the freezer. You don’t need much to give a lot of flavor. It helps to make your pizza a little lighter as you don’t need a lot of meat and it is not greasy at all.