I was reading Foodie Farmgirl's entry about pizza and that reminded me that The Wife and I have been perfecting grilled pizza over the past several weeks. We have been buying frozen pizza dough from the local bakery or Italian deli. In the Winter we make our own dough but in the summer it is just easier to buy it. We roll it out, put it on an oiled pizza screen, and then put it on a pre-heated gas grill for 5 minutes. Then we pull it off (the screen makes everything easier), oil the top, flip the dough, spread fresh tomatoes (seeded, put through a food mill, lightly salted, and drained for 30 minutes), shredded mozzarella (not fresh, it releases too much whey in cooking), and prosciutto on it and return it to the grill for another 8 minutes. Very tasty and you don't heat up your kitchen when it is 95 out.
Of course if you are a giant dumbass like yours truly you do the following things wrong with each successive pizza - the first one you don't cook long enough on either side. The next one you oil the top after flipping it - which causes tomato juices and cheese whey to gather on the top of the pizza. The next one is a giant dome when you open the grill after cooking on the first side and you forget to oil the top and flip the pizza (I think I forgot to flip it over as I was rolling it out which was why we got the giant dome). So tonight I shall try to remember all of the steps in the right order. I remembered to drain the tomatoes ahead of time, I remembered to take the dough out to warm up before using it (it rolls out better that way) so at the moment I am on the right track.