Steps: |
| -Lightly sprinkle work surface with cornmeal or flour. Make sure your dough is room temperature. |
| -Place dough directly in the middle of the work surface. |
| -Roll out gently into either a 12-inch rectangle or circle, 1/4-inch thick. Brush both sides with olive oil and set aside until ready to grill. |
| -Place dough in center of the cooking grate, directly over the heat for 2-4 minutes, until the bottom of the crust is well marked and browned. |
| -Remove from grill and sprinkle the tomatoes, then pepperoni and mushrooms, on the cooked side of the crust. |
| -Top with mozzarella and dried oregano. |
| -If using a gas grill, switch to indirect heat. |
| -Return pizza to the center of the cooking grate and grill until bottom is well browned, toppings are warm and cheese is bubbly, about 5-10 minutes. |
| -Remove from grill and season with salt and pepper to taste. Slice and serve immediately. |
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