There are different way to roll out/form the pizza. Normally I just roll the dough out with a rolling pin but this dough is so soft and so easy to just spread out using your hands. Of course you can be a real pizza maker and toss it in the air, but I know my limitations.

When the dough is shaped I always sprinkle some cornflour on the pizza peel, this makes it easier to slide the pizza onto the grill safely and without dropping all the toppings.

I have a VillaWare Pizza Grill, it's basically a pizza stone on a stainless steel frame. But the stone is food certified, and the frame stops the pizza from sliding off, when taking it off. After getting this Pizza Grill, we have got the best pizza's ever. We even use the pizza grill to reheat leftover pizza, to get the crisp.

I bake my pizza at 600℉ (315℃) for about 7 minutes.

I love simple pizze, I love you can taste all the ingredients.

Potato Gruyere Pizza

The potato gruyere pizza is a white pizza, with only potatoes, cheese, olive oil, rosemary and a sprinkle of salt. It's really simple to make.

Wash 2-3 potatoes, and thinly slice them into a bowl with ice water. Slice the cheese, and spread it on the pizza dough. Pad dry the potato slices and lay them on top of the cheese. Sprinkle with olive oil and chopped fresh rosemary. Bake the pizza on the grill for about 7 minutes on a pizza stone.

Another favorite is

Bacon, Gorgonzola and Onion Pizza

Pizza dough

Tomato sauce:

1 tablespoon olive oil
¼ onion, peeled and cut into ¼-inch pieces
1 garlic cloves, peeled and finely minced
½ can diced Italian tomatoes
1-2 tablespoons tomato paste
thyme
rosemary
salt & pepper

Heat the oil in a small saucepan on medium heat. Add onions and garlic, cook until onions are soft, about 4 to 5 minutes, stirring occasionally. Add tomatoes and spices. Increase the heat to medium-high and bring to a boil. Let sauce simmer 5-10 minutes - the longer, the better taste. Taste and season with salt and pepper.

Topping: