grilled pizza

so this isn't the most beautifully-looking pizza, but it sure was tasty! Ryan actually did all the dough and the cooking -- so if you really want step-by-step instructions on grilling time or set-up etc, comment and I'll have him write something. All I know is that he threw the THINLY-rolled dough onto the grill for a minute or two -- just until it started to puff up, then brought it back into me to top the cooked side. Then back on the grill to finish cooking. The crispier on the bottom, the more we liked them. They had a really good flavor. (just in case you're curious, we topped this with alfredo sauce, tomatoes, canadian bacon, fresh mushrooms, green onions and cheese (oops, this one is shown minus the cheese) it was DELISH!)