Last year we made pizza on the BBQ for the first time and really enjoyed it. You can read about it here.Today we had nice weather again, so we put BBQ'd pizza on the menu for tonight.It's amazing how quickly the pizza cooks and how different the end result is from pizza baked in our oven. Using the same recipe for the dough, the difference in heat makes both styles different, though both are delicious.As I stated last year in my blog, you have to move quickly when cooking pizza on the BBQ. One of the great benefits of this is that you also get to eat the end product much faster.Both sides of the pizza get charred spots, adding some smokiness to the final taste, and the crust becomes very crispy.This pizza (one of many we had) was topped with roasted red pepper (roasted with the charcoal as the charcoal was getting ready), dry sausage, pineapple, cheese and basil. A strange combination, yes, but there was something for everyone to enjoy on the pizza.Dinner's done, tummy's happy and there are just these pictures to look at now. But look I will, and I will remember and hopefully soon, we'll re-visit BBQ'd pizza again.