“I use a pre-made dough that comes from the frozen section at the grocery store. You simply let it get completely unfrozen in the refrigerator, and then start rolling it out when you’re ready to use it. You can make your own dough, but this is a cheap, easy and good tasting result.
Use a dough knife to cut the dough into six pieces that, when stretched, made little pies about three inches across.
The other side will cook once you have added your toppings. If you cook it now, it will burn later.
We found a perfect orange pepper and an orange tomato, and added alfredo sauce and cheddar cheese for the Tennessee pizza. For the Red and Black, we used a red pepper, red pizza sauce, pepperonis and black olives. Place the toppings on the side you already grilled, and place the mini pizzas, uncooked side down, onto a baking sheet or pizza pan back on the grill. Close the top so that the toppings can brown and the cheese can melt.
When they are almost done, slip them off the sheet pan and directly onto the grill just long enough to get grill lines. It should only take about 1 minute.