putting a horn worm on a frozen pizza would make it taste better.i make my own pizzas and fresh tomato is the best,(not cooked)

Good call. I do the same thing, but I also add peppers. Just had had a frozen BBQ Chicken pizza from California Pizza Kictchen last night, fixed it up with improved toppings and tossed it on the barbeque. Sooo good.

I make pizza on the grill with fresh dough, sauteed tomatoes and cheese as a topper.

Awesome!

Like Trudi - we're on that kick right now. Rolling the dough and all that is time consuming - but SOOOOO worth it!!! No fresh tomatoes for me yet, but we are hooked on grilled pizza. Trudi have you tried it with fresh mozzarella with ripped up basil (pizza Margarita)? OMG, to die for!!!

tom8olvr (great online name, btw)

I'm in the process of using up a large pack of Kraft's shredded mozza, but when it's gone I'm looking for buffalo milk mozza if I can find it. I do have fresh basil in the garden and add it at the very end otherwise it gets grey and wilty looking.

I use store-bought pizza dough and let it set out at room temp for about an hour before I roll it out. Last week I split the dough in half which made two mediums, but this week (as there are three of us here) I'll split into thirds. My son likes tomato sauce but DETESTS (sigh) raw tomatoes so I can't do fresh slices on top of the sauce for him. Next time I have an outside party here I'm doing grilled pizza with "choose-your-own" toppings. I think everyone will love it.

I have a Carolina Gold ripening its first tomato in a few days--it is slated for grilled pizza!

If you have a chance I do recommend making sauce from orange or yellow tomatoes and making pizza with the sauce. Nirvana. Yellow tomato sauce is nirvana on pizza.

OMG I am having a pizza attack. I like fresh toms not cooked at all, and they must be covered in hot peppers for flavor. Onions are divine and garlic to flavor it all.

I have to try it on the grill that is an excellent idea. are there any tricks on the grill. should I use the pizza stone on the grill or will the stone break from the heat.

I have a bread machine (somewhere), and I'd love to make my own pizza crust and top it with fresh tomato, garlic, spinach, and zucchini.

Oh, yum!

I make my pizza on the grill. I preheat a ribbed cast iron plate on the grill and then place the rolled dough on that. Then the sauce, cheese and toppings.

Zeuspaul

Hi Dan, et al, I'll paste in a link from AllRecipes--at the bottom of the page there is a video link which is very helpful.

T

Here is a link that might be useful: How to Grill Pizza

dan,dont put a pizza stone over a open flame.

Nothing like fresh pizza on the grill, I make light, chunky sauce of garlic, crushed tomatoes and olive oil. If you can get "whole milk" mozzarella, it is the best, most stores around here only have the "part skim".

Oh ya babe!!!

Last night I rolled out two pies a little earlier than usual and the dough became quite stretchy as it sat, so when I put them on the grill they layed on in a somewhat free-form shaps. Do you remember 'The Herculoids'? Well, one looked like Gleep and one looked like Glop ;-)

Chefmark, I used to work at an inn that had a dining room and view very similar to what I see in your photo. Nice.

why waste fresh tomatoes on frozen cardboard pizza? :)

kidding aside, i cant wait for more of mine to ripen

fresh dough isnt a lot of effort if you have something that'll knead it for you. be sure to let it rise slow!

Y'all are making us crazy here in NoCO with your grilled pizza and all!! (DH sez "We Suffer A Lot") Now it's down to "Well, We're Waiting" for that first wondrous tomato to ripen and we can join the rest of the group! Next week, maybe?

45 plants...13 varieties... i am getting a bit edgy here, just waiting... waiting...AARRGGHH... sigh

Sorry, I didn't have any wine! I KNOW there are tomatoes from the yarden on it somewhere, peppers, onions & Genovese Basil too...fresh Mozzarella from the buffalo down the street & pepperoni from the pig next door... just kidding... 17 inches of... well... pure delight..this was from last year:

{{gwi:1368074}}

Korney

I am out on Interstate 90 on my way to Buffalo. I am about half way from Boston. I could no wait to leave. I must get there before that pizza gets cold. Radio me your addy. I will pug it into a GPS.

I will stop in the Champaign district of NY State and get some bubbly.

I have a state trooper chasing me but If I stop for him the pizza might get cold.

Was that pizza baked on the grill or in the oven.

Rats I just noticed this pizza was made last year. Now I have to shake the state trooper and get back to Boston.

Korney

wow-that is a masterpiece, did you make it on a grill? I have a big green egg that "replicates" a wood oven and makes amazing tasting pizzas. That pic either made my day or ruined it!

Sorry, I couldn't grill it with all that topping, I baked it on parchment on a pizza stone. I made the dough in a KitchenAid, it's somewhere between a yeast rolls recipe and Ciabata bread recipe.

But I have one of these arriving shortly, this should make grilling heavy, loaded pizzas easier:

It's 11 x 17" so won't be a NY style pizza but will have to be an Old Forge PA pizza...

I have one of those, I'll have to try it with the bigger pie size.

We're having a BBQ here this weekend for my SIL's 50th b'day--Hubs has declared it would be a great reason to make grilled pizza again--but this time as apps. And maybe, some sans sauce and mozza but instead a smear of pesto, slices of tomato, and a sprinkling of feta just before it comes off the grill.

Ahhh...grilled dough with fresh stuff on top. Manna from heaven.