1. 1. Start with the Wedge’s ready-made pizza dough that you’ll find in the grab & go cooler. Divide the pizza dough into three equal pieces; work with one piece at a time and keep the rest covered with a towel. Shape the pizza dough by flattening it with your hands on a slightly floured surface to form three 8-inch rounds about 1/16-inch thick. Note that if you are preparing the pizza dough for a party, you can make several dough rounds, stack them separated by parchment paper and keep them in the refrigerator for up to two hours before cooking.
   2. Light a grill, preferably using hardwood charcoal. Set the grill 3 to 4 inches above the coals. Make sure you have all your ingredients assembled grill-side before starting. Grilling over indirect fire will yield best results and prevent your pizza from burning. Set up the fire on one side of the grill (you’ll place the dough on the other side).
   3. When the grill is hot, dip a tightly folded up paper towel in olive oil and use tongs to wipe the grill grates. Then gently drape the pizza dough over the hot grate and cook until it puffs up slightly, the underside firms up and grill marks appear (about 1 minute). Turn the dough 180 degrees after a minute or two, to ensure the crust is evenly cooked.
   4. Brush the top of the pizza with oil and flip over using tongs. Working quickly, sparingly spread the grilled surface of the pizza with your chosen sauce. Scatter your toppings and sprinkle with cheese. Remember to go light on the sauce and toppings, or your pizza will be heavy and soggy instead of crisp and chewy.
   5. Close the lid and cook for 2-3 minutes or until the bottom begins to char and the cheese is bubbly. Pull the pizza off the grate with a spatula and onto a cutting board. Let rest for a few minutes before cutting into slices and serving.

22.8 oz. of dough or approx. 2 packages yields six 8-inch pizzas & feeds 4-6 people

11.4 oz. of dough or 1 package yields three 8-inch pizzas & feeds 2-3 people

• Wedge Made Pizza Sauce,
• Applegate Genoa Salami OR
• Garret Valley Pepperoni OR
• La Quercia Prosciutto,
• Castelvestrano Olives,
• Pepperoncini,
• Wedge Made Mozzarella and
• Fresh Basil

The only additional prep for this pizza is removing the pits from the olives. Add the basil leaves when the pizza is done cooking, right before serving.

• Wedge Made Basil Pesto,
• Fresh Ricotta,
• Shredded Parmesan,
• Grilled Green Onions and
• Grilled Summer Squash

Slice the summer squash into ¼-inch rounds, brush with olive oil and grill along with the green onions until colored but not charred. Add to the pizza and top with both cheeses.

• Olive Oil,
• Garlic,
• Fresh Rosemary,
• Fontina,
• Grilled Potatoes and
• La Quercia Prosciutto

Slice the potatoes into 1/8-inch rounds and toss with olive oil, salt, pepper, and rosemary. Wrap in aluminum foil and cook on the grill for 10 minutes. While that’s happening, brush dough with olive oil and sprinkle with thinly sliced garlic. Add potatoes, grate the Fontina on top and finish with slices of prosciutto.