A few weeks ago, I’d been running around craving pizza ALL FRIGGIN DAY, but the thought of an overloaded pie with an underdone crust disgusted me more than usual, enough to defeat my sloth even. Solution? Grill it up son! I started doing this last year, after grilling flat bread and using that as a crust. Pretty good, but not actual pizza, per se.Homemade pizza dough is just too much trouble for the payoff, except for those few souls who are absolutely committed to perfecting it. I eventually found that some pizza places are willing to sell you balls of their pizza dough, which makes the process a whole lot simpler. My go-to spot is Angelo’s in Hampden, where a large dough ball is $3.50 (they also make a very good, if not very Philly-esque, cheesesteak).

This size ball is good for two large thin-crust pizzas, and the dough keeps incredibly well, more than a week no problem:

After starting your charcoal get the toppings ready - we used some dry salami, arugula, fresh mozzarella, smoked mushrooms, roasted pepper, and a can of chopped tomatoes:

To roast the pepper, place it directly on the coals, wait til the down side chars, and turn. I generally use hardwood, not briquettes for grilling, but this was spur of the moment. Was that a douchebaggy thing to say? :

While this is happening, get some smoke into the mushrooms and soften the onion:

Season up the greens and shrooms, I used oil, lemon juice, and salt:

When the toppings are ready, prepare the dough by cutting the ball in half, and gently stretching the dough over a cutting board 11/17:

Brush with olive oil and add and pepper:

Carefully transfer to your hot grill, oiled-side down, then salt, pepper and oil the up side. When bubbles appear, it’s time to flip:

Then add toppings:

Add a small chunk of wood and close the lid. 8 minutes later, dinner time. Easy as pie, no? (Disclaimer: pie is NOT in fact, easy). Note to be more careful than when removing your pizza from the grill: