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George Germon and Johanne Killeen, owners of Al Forno restaurant in Providence, Rhode Island, swear the key to grilled pizza is to work quickly (don't let the crust burn!) and keep the toppings light.

Source: Martha Stewart Living, March 1996



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How would you rate this recipe?
  • Mamma44
    14 JUL, 2012
    Did these last Sunday and I was so proud! The dough was perfect and I let the kids put their own toppings and they were Delicous! My oldest, who is 20, absolutely loved this and HELPED me as well! Never too late to get them in the kitchen! Another Keeper!
  • sgentile3
    1 AUG, 2010
    Tried this tonight - Half on the charcoal side, half on the gas grill side ~ they were equally delicious. Used Pampered Chef basil olive oil, topped only with mozzerella cheese and thick slices of salted tomatoes (adult pizzas only). BIG hit with my family!
  • CookieCreator
    18 FEB, 2008
    I've tried this at Al Forno and another restaurant on Thames St. in Newport, RI. It tastes so much better than regular pizza. The crust is crispy and the flavors are so rich. I can't wait to make it!

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