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Grilled pizza is one of my summer favorites! I'm not so great at flipping the crust quickly without it breaking in half, so I sometimes just make mini pizzas - same process but much easier to make a controlled flip. I've also done long thin rectangular pieces - a little bit easier to flip and very rustic looking. Another klutz proof way to do this is to use a pizza stone. You definitely don't get the same grilled smoky flavor and cool looking grill marks, but it's a nice way to make homemade pizza in the summer without turning your kitchen into an inferno...
To make this really easy, don't even pre-cook your sauce. I mix up canned whole tomatoes, basil, olive oil, garlic, and a little salt in a big bowl, mash up the tomatoes a little, and throw them right on the pizza. They cook slightly when the pizza is baking, and it is nice and fresh tasting. Check out the recipe here

Hello, Love the blog and the recipe. I just grilled some pizza on the BBQ and thought I would pass it on. Please come by and take a look when you have a chance and let me know what you think.

Thanks!

Joe

http://cookingquest.wordpress.com

Manhattan Deli Pasta Salad

2 boxes tri-color rotini
1/2 pound hard salami, cut into small strips
3 different colored bell peppers, chopped fine
1/2 red onion, minced
1 can black olives, sliced (or 2 cans sliced olives, in a hurry)
1 can Parmesan cheese
1/2 bottle Kraft Free Zesty Italian dressing

Ingredient notes:
--Don't use good shredded Parmesan for this, it just falls to the bottom of the salad and doesn't coat the ingredients.
--Due to the fat-free dressing, this is the only pasta salad I've ever seen that can be kept a week or so without the dressing separating, puddling or making the pasta soggy.

Cook pasta to al dente; drain.

Cut up salami and vegetables. Mix together in a LARGE salad bowl...yes, that big one that you think is TOO big, because this makes a LOT.

Toss with Parmesan cheese until coated.

Toss again with dressing.

Cover and chill at least an hour but up to a day before serving.

Can be held in the fridge for at least a week...makes great work lunches. Sometimes it gets a little dry as the ingredients soak up the dressing, but you can just add more and toss again.

It might last longer than a week but I don't know because we've always eaten it by then.

@illeatyou: It's a bit of a tricky art, keeping the temp even on a coal grill for pizza-making. But ... here's what I do:

Once the coals become completely gray with ash and you spread them evenly, that's a good time to place about 10 coal briquettes on the edge of the coal bed -- so they're out of the way but so they still ignite and start to burn. When those turn gray, add some more coals in the corner. Just keep adding coals to the mix to keep the heat going.

Just made this Shrimp, Jicama & Black Bean Salad with Lime Serrano Pepper dressing, which will become my new go-to party dish this summer :)

It makes a TON, which is always helpful.