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Ingredients: |
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1 recipe Jeannette's Nearly Whole Wheat Pizza Dough
1 pkg. Boboli pizza sauce
3 cups shredded cheese (I like a blend)
1 cup crumbled feta
1 tsp. basil
1 tsp. oregano
3 tbsp. crushed garlic
3 tbsp. olive oil
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Directions:
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Turn gas grill to high, use smoke chips for added yum, and close to get a really hot interior.
Combine olive oil and garlic and set aside. Roll out dough (a little thin is best, about the thickness of a pencil) on a pizza pan that fits in your grill. Brush generously with garlic and oil. Precook dough in BBQ for 5 minutes directly over heat. Remove and top with sauce, shredded cheese, feta and herbs. Brush exposed crust with a little more garlic and oil.
Place pizza pan on top of another pan (I use a large jelly roll sheet) to create a little buffer between the bottom crust and fire. Close the grill and let it cook for about ten minutes. Try not to open the grill. Check pie and continue to cook until it looks perfect (bubbly and golden). If you singe the crust do not worry, it actually tastes pretty darn good!
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This takes a couple of tries to get right, but it is worth the effort.
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