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Grilled pizza
Note: to grill anything, you must make sure your grill is clean and well-oiled.
To grill dough, unroll a can of refrigerated pizza dough and flatten as desired. Cut in manageable sizes (quarters). Rub well with olive oil or high-heat tolerant cooking spray. Leave in fridge until ready to grill. Heat grill to 400 degrees. Lay dough lengthwise on grill. Let bake on one side for about a minute or 2 (depending on thickness) and gently flip over to bake another minute. Top with pre-cooked toppings and lots of cheese. Melt cheese under broiler or on medium heat grill with lid closed. Toppings for seafood pizza:
Slather baked dough with garlic butter. Top with grilled, flaked redfish or snapper, crabmeat, thinly sliced tomatoes, grilled or raw green onions and lots of cheese (italian and/or pepper jack) note: a little pesto would be great on this as well
Toppings for red pizza:
Prepared pizza sauce, grilled andouille (sliced thinly), grilled Vidalia onions, peppers, portobello mushrooms, tons of cheese
