I attempted this using my bread machine and it discovered fabulously well. In order, I put in the warm water, 1T oil, flour, active dry yeast, sugar, and kosher salt and ran it under the dough setting. Once it had been done, I kneaded it for about 4 minutes and added the basil and garlic as the recipe called for, then put it in a bowl with about 1 T of olive oil and let it double. I was then able to create 3 small pizzas (good personal size). I just had to stay outside while it cooked to make sure it wouldn't get too dark on the grill. Worked out fabulously. Grilled on one side first, then flipped over and put a little of the garlic/olive oil over it, then additional the tomato sauce and toppings. To get the cheese melted, I coated it for solely a couple of minutes till I felt it was okay and rapt the crust around thus it wasn't in any direct flames. I might have to forever use this methodology from currently on, the crust flavor is wonderful!!
We had ours with leftover homemade tomato sauce, mozzarella cheese, and pepperoni. Really good. Had a totally different style than pizza pie I am used to. One tip: Keep the pizzas little or else they can fall apart!
Very easy to do and is so delicious! I make up a few batches of the dough and freeze them for later. This recipe is great for making taco pizza too. Just omit the basil and garlic and add taco seasoning. We've noticed that closing the lid on the grill helps the cheese to melt faster and saves us from burning our pizza or using the oven to melt the cheese. Every time we've made it for someone new they look at us funny when we make the pizza on the grill but once they taste it they are hooked!
marvelous pizza! The crust was nice and tender. The grill was a little too hot-medium heat would be higher. I took the pizza off of the grill to add toppings so I wasn't so rushed. Will also sprinkle crust with a little cornmeal next time. Very easy and quick meal.