I decided to try a Pillsbury refrigerated pizza crust. If anyone ever tries to use the Pillsbury refrigerated pizza crust, I sure would not recommend baking it directly on a BBQ grill grate at moderately high temperatures. I donít know how it would have baked in my home oven, or in a pan.
I had prepared the veggies and other dressings and had oiled the grill grates before I opened up the container of the Pillsbury pizza crust. A lot of the herbs and veggies were from my garden.
The dough wanted to tear, stretch out too much and didnít cooperate in the least. I had to use a fair amount of flour so it wouldnít stick to my kitchen table and also a fair amount so it wouldnít stick to the peel. The dough was baked right on the grates and then flipped. When I went to flip it the first time a few edges got stuck on the grates. After the skin was baked on both sides it was dressed, then put back into the grill. I saw the bottom would get too brown, so first a screen was used, then I saw it still wanting to brown too much, so an upside down cake pan was used in combination with the screen.
I donít think I have ever had as many problems as I did with this dough, or any pizza I have made before, except one.
Some of the dressings were grilled vegetables, (that were grilled with Lemon herb olive oil and other ingredients) then after the pizza was baked a lime lowfat sour cream dressing with fennel and chives was added in dollops.
If I ever try to grill right on the grill grates again, it will be my own dough, or a lower temperature would be tried.