When it comes to grilled pizza, I’ve about done it all. On a stone, on a screen, on the grates, under the grates, and in a cast iron skillet. While I now prefer my pizza directly on the grates (it wasn’t always that way), deep dish cast iron pizza is a real treat. Grab a skillet, ditch the grate, and drop dinner down next to the coals. It’s different, fun, and delicious.
When it comes to what goes on my pizza, I’m all over the spectrum. Classic? I go with a Margherita. Artisan? Caramelized Onions and Prosciutto. Griller’s Choice? Pulled Pork. Yes, pulled pork. After smoking pork, there is nothing better to do with the leftovers than replace pizza sauce with bbq sauce and cover a pie with pulled pork and cheese. It’s awesome.
Pitch those carry-out flyers. The best pizza you will ever have is the one you are about to grill.