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" Taste pizza like you&amp;#039;ve never had it before. Cooking it on the grill guarantees a crisp crust and rich, smoky flavor. So gather the family to stretch the dough and pick the toppings while you work the flames.   Tips from the Pro   Elizabeth Karmel, grilling guru and coauthor of Pizza on the Grill, sets you up for success.   1. Take dough out of the fridge at least 1 hour before using to let it &amp;quot;relax&amp;quot;; it will be much easier to work with. While you&amp;#039;re waiting, prep all of the other ingredients.   2. Don&amp;#039;t fuss with rolling your dough into a perfect circle. Instead, hand-stretch it into an &amp;quot;organic&amp;quot; shape\u2014kids are great at this. Keep it thin: about 1\u20448-in. thick. This ensures the dough will cook through and become crisp.   3. The key to cooking grilled pizza is to use a combination of direct and indirect heat. Cook the dough first over direct heat, then cook the pie with toppings over indirect heat so the crust won&amp;#039;t burn before the toppings heat through.   Grilled Pizza Recipes   Grilled Pizza Recipe   Grilled Tuscan Pizzas   Grilled Veggie Pizzas Alfredo   Grilled Eggplant Parmesan Pizzas   Grilled Sweet Onion and Cheddar Pizza "^^<http://www.w3.org/2001/XMLSchema#string>
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