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| Nick Koon / Orange Country Register |
 Grilled pizza creates an appealing crust that is crisp on the outside and a little chewy on the inside; top it off with onions, mushrooms, roasted tomatoes and mixed cheeses for a summer treat. |
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For me, when it's hot outside (and inside my kitchen), there's a real feeling of accomplishment when I can produce something absolutely delicious without much work. The notion of teaming prepared dough and the barbecue to create great pizza is irresistible.
Grilling a pizza takes about 5 to 10 minutes, depending on the heat of the fire. The technique creates an appealing crust that is crisp on the outside and a little chewy on the inside. And the topping possibilities are practically endless.
These dandy pizzas can be the centerpiece of a party. Guests can select their own toppings and create signature pizzas. And everyone will have fun in the process.
This is a kid-friendly pizza with a very mild flavor profile, especially if you use a smoked chicken sausage with apples. I think Trader Joe's had a child's taste buds in mind when they made their pizza sauce, so if I'm serving children, that's the sauce that I use. If I'm using the same pizza sauce for adults, I often augment it with plenty of finely minced fresh herbs and a pinch of dried red chili flakes. This pizza can be jazzed up flavor-wise by turning it into Grilled Pizza With Prosciutto and Goat Cheese; add crumbled goat cheese and 3 or 4 strips of prosciutto after the pizza comes off the grill.
Grilled Pizza With Tomato Sauce, Cheese and Smoked Sausage
Extra-virgin olive oil for brushing dough and parchment paper
2 (12-inch) squares of parchment paper
1 (16-ounce) package Trader Joe's refrigerated pizza dough (dough with herbs and garlic preferred)
About ⅔ cup thick tomato sauce or pizza sauce; divided use
½ cup diced, fully cooked smoked sausage, such as chicken with apples; divided use
About ⅔ cup grated mozzarella cheese or mixture of grated Italian cheeses, such as Parmesan, fontina, Asiago and provolone (such as Trader Joe's Quattro Formaggio)
1 tablespoon chopped fresh basil
Procedure:
1. Prepare a two-zone fire for medium heat if using charcoal grill. If using gas grill, heat to medium, leaving one area of grill with heat off.
2. Brush parchment squares with olive oil. Cut dough in half and place each half on an oiled parchment square. Use fingers to flatten each, pressing to create an 8- to 9-inch "round."
3. Brush clean grill grate with olive oil. You can cook two crusts at once, but it is easier to start out with just one. Place dough on oiled grate over direct heat, parchment side up. Leave parchment in place and close lid. Grill about 1 to 2 minutes. Open grill and remove (and discard) parchment. Give crust a quarter turn, checking to make sure it isn't getting too brown. If necessary, move it to a cooler spot on grill. Keep lid closed as much as possible, until crust is well-marked and firm on the underside, a total of 2 to 5 minutes, rotating as needed for even cooking. Turn crust over.
4. If working with just one crust at a time, you can leave it on the grill and quickly add toppings. If working with more than one, remove to a baking sheet and add topping, then return it to grill. Spread about ⅓-cup pizza sauce over surface, leaving a ½-inch border around the edge. Scatter half of diced sausage and half of grated cheese on top of sauce. Grill over direct heat with lid on as much as possible, until cheese melts and bottom of crust is crisp, 2 to 5 minutes, rotating pizza occasionally for even cooking. Transfer to cutting board. Brush edges with oil and garnish with basil. Cut into wedges. Serve warm.
Nutritional information (per serving): Calories 290 (52 percent from fat), protein 12 g, carbohydrates 22g, fat 17 g (saturated 5.5 g), cholesterol 32 mg, sodium 800mg, fiber 2.0 g.
