This dough recipe is so fast that can start it when you get home from work and be eating your pizza thirty minutes later. This food processor method can also be done in a mixer with a dough hook attachment.

To make the dough heartier, use a combination of whole wheat and white bread flour. The best ratio is 25% whole grain flour and 75% all-purpose flour. If you use too much whole grain flour, the crust will be leaden, not light and airy.

Becky is a dear friend and the inventor of the much coveted Barbecue Pie. A few years ago, the Girls were at a party in New York City and we looked over at an empty platter (15 minutes after the party started!) and said, what was there? Whatever it was, it must have been great because it was GONE, BBQ, Gone! Elizabeth asked around and found out that it was none other than Becky’s Deep-Dish Barbecue Pie.

Pizza on the Grill by Elizabeth Karmel and Bob Blumer

Pizza on the Grill by Elizabeth Karmel and Bob Blumer

The secret to grilled pizza is different depending on whether you are using a gas grill or a charcoal grill. For gas, you want to grill the first side of the dough over a medium direct heat, take it off; top the grilled side and place it back on the grill over indirect heat to crisp up the bottom, melt the cheese and warm the toppings. For charcoal, the key is to grill it entirely over indirect heat; forming your dough in a 14 x 6 inch shape (long and skinny) and rotating your crust, if necessary, during the cooking time so both sides are equally brown. And, remember to keep a lid on it for both methods!

The large Portobello mushroom is the perfect size for an individual or even an appetizer pizza. Besides that you can eat your pizza and your veggies at the same time! The toothsome grilled mushroom is so satisfying that you won’t even miss the crust—and for you gals and guys who are watching your carbs, this is a great way to have your pizza and eat it too!

Pizza on the Grill by Elizabeth Karmel and Bob Blumer

One doesn’t consider potatoes when thinking of common pizza toppings. And that’s because this pizza is anything but common. We’ve riffed off the classic French tarte aux pommes de terre to create a pizza that is pure gold.

One doesn’t consider potatoes when thinking of common pizza toppings. And that’s because this pizza is anything but common. We’ve riffed off the classic French tarte aux pommes de terre to create a pizza that is pure gold.