Grilling pizza is fun, simple, and perhaps best of all, you aren’t left with a drippy, cheesy mess in your oven. The crust becomes crisp and golden (or lightly charred), and can be topped with almost any ingredients you dream up. These white cheese pies are made with mozzarella, Parmesan, and sauteed broccoli rabe.
Buy ready-made dough to eliminate the only time-consuming step (it’s typically for sale in pizza places — just ask; you need 1½ pounds for two pies). Let the dough sit at room temperature for about 30 minutes so it’s easier to roll and/or stretch. To fit two pizzas on a large grill, shape ovals or rectangles and place them side by side.
As with any quick recipe, prep all ingredients: blanch broccoli rabe and saute it with garlic, slice the mozzarella and sweet onion, grate the Parmesan. If the grill’s grates are clean, the dough doesn’t stick. Let the grill get hot, and use a wire brush to scrape off any stuck-on foods. Within minutes of the dough hitting the grate, it will be sturdy enough to move around with tongs. Cover the grill until the dough is done on the bottom, remove it, turn it over, and arrange the toppings on the grilled side. Slide the pizzas back onto the grate. As the undersides grill, the toppings warm, the cheese melts, and the crust turns a delightful crispy-brown. You will look and feel like a pro.