Originally Posted by
N965VJ
I’ve got a great recipe for pizza on the BBQ grill, starting with homemade dough. Instead of sauce, you char-grill sliced tomatoes sprinkled with olive oil and a little sea salt.
Then stretch out the dough on a rectangular enamel grilling tray coated with olive oil. Flip it just when it starts to char on the bottom. Then add the tomatoes, shredded fontina cheese, romano cheese and fresh basil leaves.
Sounds excellent. I have had an issue using oiled pans on my grill. No matter what I do, the oil always ends up catching fire. I've tried low heat, indirect heat, covering the oil completely with the food. Nothing works. Maybe a spray bottle of water?