I’ve been making pizza for years. One of my earliest influences was Chef Carl, The Pizza Gourmet on PBS. Here is some video of him making grilled pizza. It was from Chef Carl that I learned how easily pizza dough could be made. Using his recipe I could make pizzas at home and thereby save money. This was lifesaving because at that time I lived within a stone’s throw of several fast food restaurants that were constantly enticing me with their signs and the aromas from their shops.I made up some pizza dough but decided to try cooking the pizza outdoor on our grill. For the technique of using the grill to make pizza I followed the advice of J. Kenji Lopez-Alt.The picture above is not the best of pictures, but then again maybe it is. Making pizzas on the grill doesn’t allow you a lot of free time. You have to move, move, move.The pizza cooks much faster than in a regular oven so you must be well prepared and move quickly. However, after the first couple of pizzas, we understood the steps and we felt more relaxed at making them. Thus by the end of the evening, my daughters were confident enough to be able to grill their own pizzas, again and again.We all agreed that grilled pizzas seemed lighter than oven baked. Because of our small grill, the pizzas were smaller than the ones we usually make in the oven but because they cooked up so quickly this was not a big problem. Pizzas grilled on the BBQ had a nice crispy bottom and the grill added a different dimension of smell and taste to the pizza.We have gladly added grilled pizzas to our cooking repertoire. We will continue to make pizzas inside the oven in the house (in fact with some of the leftover dough, my daughter did just that). But when we have the time and the weather’s fine, we will definitely do more grilled pizzas in the future.