Tony Tye, Post-Gazette Prebaked crusts can be used as the base for grilled pizza.

As soon as we read the recipe for grilled pizza sent by Jill Braunlich of Ross we decided we had to give it a try.

Making pizza on a grill might sound difficult, but it's easier than you might think.

You can make your own dough or buy a pre-baked pizza crust. Mrs. Braunlich used to make her own pizza dough but recently opted to buy the pre-baked. And prebaked sounded like a good idea to Kitchen Mailbox -- no fuss, no rising or kneading. The crusts come in a variety of sizes but we used the 12-inch crust. Also, we found thin and thick crusts and made one of each.

Using the thick crust, we made a traditional pizza with tomato sauce, pepperoni and shredded mozzarella cheese; for the thin crust we topped it with fresh broccoli, mushrooms, sliced black olives, fresh sliced mozzarella cheese and grated parmesan and Romano cheeses.

We used fresh basil and oregano on both pizzas. The toppings and the amounts are limited only by your tastes and imagination.

Mrs. Braunlich passed along some tips on how to prepare and grill pizza:

Make sure grates are clean.

Precut vegetables.

Place toppings, seasonings and cheese and sauce in small dishes.

Create a work space near your grill

Have all toppings and utensils at hand.

GRILLED PIZZA

PG TESTED

• 1 12-inch round pizza dough, prebaked or homemade
  
• Olive oil, about 4 tablespoons
  
• 2 to 3 teaspoons cornmeal, optional

Optional toppings:

• Tomato sauce
  
• Pepperoni
  
• Cheeses such as shredded fresh mozzarella, parmesan, romano
  
• Fresh chopped or sliced vegetables such as broccoli, mushrooms, hot peppers, zucchini, eggplant
  
• Pepperoni slices, ground cooked Italian sausage
  
• Olives

Preheat a gas grill on low.

Sprinkle a little cornmeal on a pizza pan and place crust on it. Pan will be used to help slide pizza onto grill. Brush olive oil over the pizza crust. Carefully slide the dough onto the grill, oiled side down; brush the top of the crust with olive oil.

Grill until crust begins to brown (you will see dark lines from the grill) and is turning crispy, about 3 to 4 minutes. Flip the dough, add toppings. Close lid and grill until the cheese is melted and the toppings are hot, about 3 to 4 minutes. Slide the pizza onto a large platter. Cut in slices and serve.

Requests

From Stephanie Jeselnik, Upper St. Clair: "Would you please help me find the recipe for what I believe was called a coconut pecan twist (about 4 inches long)? I purchased this pastry at the deli at Quail Run Shops on Route 19 South at the Meadowlands about two years ago during the Christmas holidays. I believe that the pastry was the owner's recipe. Ownership of the deli has changed, and I cannot locate the owner or find the recipe."

If you want to answer a recipe request from a reader or are looking for a recipe yourself, please write to Kitchen Mailbox, c/o Arlene Burnett, 34 Blvd. of the Allies, Pittsburgh 15222, or e-mail to aburnett@post-gazette.com. Include a name, neighborhood/city/borough/township and state and a daytime phone.