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Everyman’s Meat Pizza


Make life fun and easy, buy 2 12” prepared pizza crusts and top with all your favorite meats and cheeses. Put the finishing touches on the pizza by firing up the grill with your GrillGrates on top. Custom build your pizzas using this recipe as a guide. Your crusts will be crispy, toppings will be blended by melted cheese with a delicious, distinctive grilled fire taste.
Serving: Makes 2 Large 12” Pizzas
CRUSTS
Buy 2 12” Pre-made pizza crusts in the deli section of the grocery store.  We like thin crust, but thick works just as well and can support a heavier topping load! 

EVERYMAN MEAT PIZZA TOPPINGS

1/2 Cup spaghetti sauce or pizza sauce (please note, this is much less than you would ordinarily use for an oven baked pizza. You don’t want to drown out the grill flavor, and a smaller amount gives just enough punch).
1/2 Cup cheddar cheese, grated
1/2 Cup monterey jack cheese, grated
1/2 Cup pepper jack cheese, grated
1 Pan fried hamburger patty, crumbled
6 Strips fried bacon, crumbled
2 Pan fried sausage patties or 4 link sausages, crumbled or cut
3 Slices sandwich cut ham or turkey, chopped

BUILD YOUR PIZZA
Build your pizzas on a large flat plate or baking sheet to carry out to the grill.

1. Spread 1/4 cup tomato pizza sauce on each crust
2. Place all meats evenly around each crust
3. Top off with grated cheeses

GRILLING

Preheat your GrillGrates (5 to 8 minutes) on Low-Low/Med HEAT with Lid Down. For charcoal, preheat GrillGrates after the red hot peak, gray coals only. Lid Down. 

Place pizzas on your preheated GrillGrates, Grill pizzas on Low Heat with Lid Down, approximately 8 minutes, after 6 minutes, quarter turn with The GrateTool. For charcoal, grill after the red hot peak, gray coals only, approximately 8 minutes, quarter turn with The GrateTool after 6 minutes.

NOTE: Judge the initial sear marks after 4 minutes to get an indication of how hot you are cooking. If the sear marks are dark to black when you lift pizza to check bottom, you are cooking too hot, turn down the burners.

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