Tonight I cooked my first pizza. No pizza stone, no phone call to Domino’s, No DiGiorno’s. Just a man and his grill. Grill? Yeah baby, propane powered goodness. Here’s how I did it. I just used any old recipe of pizza dough, like this one. Slapped it on the grill for 3 to 5 minutes on each side. Turned it halfway through each side so the dough cooks evenly.

Then, you have two choices. You can continue to cook the pizza on the grill and put the toppings on the pizza right after flipping it. Like sauce and cheese and stuff. The other route is to take the cooked pizza dough off the grill, apply toppings, and warm the toppings in a 350 degree oven.

We put some great toppings on our pizzas. Yara went with two types of mushrooms (sauteed mushrooms and grilled portobellas) and 3 types of cheeses (shredded mozzarella, goat cheese, and buffalo mozzarella). She threw on some basil and had a dollyed up margherita pizza. I did the same and added some sardines for good measure. Good stuff.

The grill makes the pizza a lot crispier. It turns out a lot more like the pizza I had in Europe. Flatter and crispier than their cousins, these pizzas are worth the effort. I think they’d be good for a party cause you can make all the toppings ahead of time and then just cook the dough as people want. Then guests can do their own pizzas and go crazy. Mmmm… crazy people eating at my house.

What’s your favorite pizza?