Last year, I really wanted to master grilling pizza. However, many pies later, I still didn’t have the process down. That all changed when Everyday Food ran a feature on it recently. It totally demystified the whole thing.

Amazingly, it seems that grilling pizza is way easier than I ever imagined it could be. Stretch, flip, flip, flip, top, serve … all in less than 15 minutes.

So, how do you do it?

You start with pizza dough. This is one that I purchased at my local grocery store from the deli. You stretch it to an oval-ish shape. Mine ended up sort of free-form. Also you want the dough to be stretched thin.

Next, you slide the dough onto a preheated, oiled grill. I preheated it over the medium setting and used a high-heat cooking oil spray to oil the grates. The dough cooks for just a few minutes (maybe 3 or 4), until it just starts to bubble.

Then you flip the dough and cook it for another 4-5 minutes.

Flip it once more and then spread your toppings on. For this nacho pizza, I used about 1 cup of mild salsa (my kids prefer mild) and maybe a cup of sharp shredded cheddar cheese. You could also add sliced olives, jalapenos, black beans, chili or diced peppers.

Finally you cook until the cheese is just melted. Remove the pizza from the grill (I used a pizza peel — it worked perfectly) and let sit for a few minutes before slicing.

And that is all it takes to get perfect grilled pizza. Who knew?

As for the flavor of this pizza, it was like a great big nacho and the kids loved it. Heck, I loved it too. We polished off this whole pie together in no time. Delish!

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