Whether you bake or grill, the trick is to keep the cooking for toppings and dough in synch.
- Cook meat and veggies before topping: Pizza doesn't bake long enough for most raw meat and vegetables to become tender and cooked through. It is better to use slices or crumbles than chunks, which will burn.
- Pick the right time to add toppings to oven-baked pizzas. Delicate ingredients may overcook if left in oven for full baking time. Better to add them about halfway through cooking.
- When grillling pizza, cover the grill after adding the moist toppings (like cheese or tomatoes) to your pizzas or they may not cook thorugh.
- Don't overload grilled pizzas, you'll risk losing part of the topping. Use the oven instead in this case.