What's not to love about grilled pizza? Cooking the crust over the intense heat of an open fire gives it a smoky, crispness on the outside and a light, chewy texture on the inside. Plus, it's an easy technique to master. The key is to have everything ready, because once the dough goes on the grill, the toppings follow in about a minute. Give these recipes a try, and soon you may have a successful pizzeria right in your own backyard.
Grilled Tomato Pizza with Prosciutto and Basil
Grilled Pizza with Sausage and Broccoli Raab
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Photo K. Kingsley
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