What CAN'T you grill? Maybe pancakes and eggs - but you just need a griddle to make that work!
We did our normal pizza crust, but this time we left it as dry as we could possibly stand. Perhaps over-moistening had been our downfall in the past, the pizza dough sticks to everything and it is hard to get it nice and thin. This time, we added the yeast-and-water mixture and stirred it for a long time. What felt like it would be way to dry finally absorbed all the water evenly and the dough came out great. 3.5 cups whole wheat flour (with some salt and garlic powder for seasoning), 1 cup warm water that had yeast and a little honey added to it. That's IT! It looks like it wants more water... it is BEGGING for more water! DO NOT GIVE IT MORE WATER! Then, into an oiled bowl for at least an hour. This crust was the beginning of a great pizza.
We rolled out our dough into two pizzas to fit more easily on the grill. Grill preheated to a blazing 600-degrees, I wiped on a little olive oil on the grates and then popped the dough right on the grill! It bubbled up at first but those bubbles were taken care of after being flipped over - after about 3 minutes.
After about three more minutes on side #2, these were brought back inside for their dressing. We had sauted green peppers and onions and mushrooms, plus we had some deli ham and turkey pepperoni. Let's put it all on there! First sauce, then layer of cheese, then sauteed veggies, then meat, then cheese!
We put this full-dressed pizza on our pizza stone and put it back on the grill until the cheese was nice and melty and JUST getting a burnt top. We used the stone to heat the pizza at this point so that the crust didn't end up a charred mess... the stone worked perfectly! After the one, we popped the other pizza in, popped a beer, turned on the game, and sat down to enjoy our grilled 'za. Pizza, beer, Red Sox game - all the makings of a great summer evening!