Grilled pizza was created in Providence at the restaurant Al Forno by the restaurant's owners, Johanne Killeen and George Germon. While a bit cumbersome for day-to-day dinners, grilled pizza makes a great crowdpleaser for summer cookouts or winter tailgates. Dough: This is a basic pizza dough recipe, a fairly simple olive oil dough that can also be used for making foccacia or Greek-style bread. If you wish, you can add flavorings such as garlic or herbs to enhance the flavor of the finished pizza. 4 c bread flour 12 oz water 1/4 c extra virgin olive oil 1 tbsp yeast 1 1/2 tsp kosher salt You can prepare this with a bread machine or a stand mixer. For a bread machine, put the ingredients in (liquid on bottom) and set on a dough cycle. For a stand mixer, add all the ingredients to the mixer bowl, then mix with the dough hook until the dough comes together as a ball (you may have to add more water). Let sit for 5-10 minutes (this is called an autolyze -- it allows the flour to hydrate), then mix on a low cycle for several more minutes until dough is stretchy (if you take a piece of dough and chew on it, it will not disintegrate in your mouth, but leave behind a piece of chewing gum-like gluten). Set aside to rise for 90 minutes to two hours, deflating and folding over the dough halfway through. Sauce This produces a rather gloriously garlicky pizza sauce. It's a little limited for general use, but it's perfect for pizza. 1 28oz can ground tomatoes 2 large cloves garlic, crushed or minced (or to taste) olive oil basil, chopped or torn salt Heat olive oil in a medium saucepan. Add garlic and cook briefly (only a few seconds if the oil is hot -- do not brown). Add tomatoes and salt to taste and bring to a simmer. Let simmer for at least 15 minutes. Pizza The important thing about grilled pizza is to keep your toppings as thin as possible, and precook everything that goes on. If you do it right, your cheese will barely melt. Make sure also that your grill grates are clean; you'll be using direct heat, so be careful to avoid flareups. Don't worry if the pizza looks pale compared to a baked pizza or if it puffs up around the edges; that's normal. For the show, I used a mixture of crumbled sweet Italian sausage, chopped onions, and peppers, all sauteed together. You can put pretty much anything you want on it, though; at the restaurant Cambridge 1 in Harvard Square, they make a particularly excellent pizza using thinly sliced soppressata sausage (similar to salami, but with larger chunks of meat). Much as with regular pizza, pretty much anything goes. the dough the sauce 1/2 lb mozzarella cheese, sliced thin olive oil toppings of your choice Cut the dough into four pieces and pat the pieces out into rounds (it's a little easier to do this if you form them into round loaf shapes and let them rest for a while). Fire up the grill on high heat, then brush the dough rounds on both sides with olive oil. Lay dough rounds directly on the grill and cook until grill marks have formed on the dough and it has started to form a crust, then turn over and place toppings on as thin as possible. Cook until a crust has formed on the bottom of the pizzas, then serve. ----- Bonus recipe: Coffee Milk Since this pizza originated in Providence, I'm obligated to tell you of the existence of coffee milk, a Rhode Island favorite for years and the official state drink. You need milk, of course, and a coffee syrup of your choice (the big rivalry is apparently between Eclipse and Autocrat -- if you can't get either one, they're both available by the case from Autocrat (www.autocrat.com), who apparently owns both; you can also go to www.onlyinrhodeisland.com). Add coffee syrup to milk, stir, and enjoy; while I haven't tried it yet, you could also get a similar drink by adding sugar to an iced caffe latte, i.e. cold milk and espresso over ice.