Campfire Pizza!

I use the pizza crust recipe from the Fleischman's yeast package, or use the Pillsbury pizza dough that comes in the tube. I get a rectangular baking pan and cover the bottom with garlic powder, basil, oregano, etc. and a thick layer of olive oil. Unroll the room-temp dough onto the oiled pan. Brush the top surface generously with oil/more spices. Have all your toppings ready. Get the grill hot, place the crust on the grill-turn down the heat. When you have grill marks, flip it. Put sauce and toppings on, close the lid or cover. The trick is to skimp on the sauce and heavy on the oil, so crust doesn't burn. Sometimes, I will sauté my toppings before hand to cut the grill time. Keep on eye on it.