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1
Preheat the grill to 400 degrees F.
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2
Heat the oil in a large saucepan over medium-high heat.
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3
Add the onions and cook until just translucent, about 2 minutes, Add in the chile, garlic and the garam masala, stirring constantly for a minute or so until the mixture becomes fragrant.
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4
Add the tomatoes and cook until the tomatoes have softened slightly, about 2 minutes.
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5
Remove from the heat and transfer to a bowl.
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6
Stir in the lime juice and cilantro.
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7
Season with salt and pepper, to taste, and mix until well combined.
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8
Reserve.
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9
Cut the dough into 2 (8-ounce) pieces.
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10
Stretch the dough out on a lightly floured surface with your hands.
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11
When topping is ready and grill is at a consistent 400 to 450 degrees F (no hotter than 450), lightly brush the grill with olive oil.
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12
Place dough directly onto the grill surface.
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13
Close the grill cover and cook for 4 to 5 minutes.
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14
About 2 minutes in, open the grill and pop the air bubbles with a fork.
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15
The bottom should be brown with some charred spots but not burned or underdone.
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16
Close lid and continue cooking.
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17
Remove from grill and place on a work surface with the cooked/grilled side up.
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18
Lower the heat on the grill to medium-low so that the cheese has time to melt and the bottom does not burn.
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19
Spread half of the tomato mixture on each pizza, then evenly divide the cheese over the tomato mixture.
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20
Lightly oil the grill once more and carefully place the pizzas, tomato/cheese side up, onto the grill.
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21
Close the lid and let it cook slowly for another 5 to 10 minutes to allow the cheese to melt and so that the bottom does not burn.
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22
When the cheese is completely melted and the bottom is a nice even brown with some charred spots, remove from the grill to a cutting board, slice and serve.
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23
A viewer, who may not be a professional cook, provided this recipe.
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24
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
