So many people have told us this summer that they regularly grill pizza either on a gas or charcoal grill. It’s quite easy according to those who do it. We have a wood-fired oven so that is what we use but we hear the same stories over and over so if you haven’t tried it now might be the time. We are having very deep south weather here in MN at the end of Aug, so a perfect time to try it. For either type of grill you want to get the center as hot as you can, then either turn off the center burner or push your coals to the sides leaving a clear space in the middle. You want a hot grill with indirect heat. If you have a pizza stone, heat it through. Then flour lightly (not cornmeal as many recipes call for. We have found that it burns quickly where flour does not). Slide your pizza onto the stone and bake for 1 1/2 – 3 or 4 minutes depending on how hot your grill is. There is no need to turn the pizza if you feel your heat source around it is even but if not, give it a turn about half-way through baking. If you don’t have a stone, several people have told us they like to put just the crust on the grill for about a minute, take it off, turn it over and add toppings, and replace on grill to finish. Labor Day week-end is a great time to try it if you haven’t already. Your local farmers markets are bursting with veggies begging to top a pizza. Anyone else have tips you’ve discovered while making grilled pizza? We have plenty of frozen dough balls or pizza flour available.