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Pizza

Homemade pizza isn’t off the table just because it’s summer! But instead of hot-boxing your kitchen with the oven, grill up a tasty pie outside. The trick is heating your grill to about 550 or 600 degrees and having all your toppings organized and nearby so they’re ready to rock when it’s go time.

But first, prep your dough and stretch into a circle, leaving it a little thicker than you might for oven-baked ’za so it won’t sag in between the grates. Paint one side with olive oil, lay it on the hot grill oil-side-down, brush oil on the other side and cook it for three to four minutes, or until it sets—just don’t let the crust get crispy yet. Now flip the crust over and quickly get to work dressing your pie with sauce, mozzarella and the rest of your toppings. Shut the grill lid and let it cook for four to five minutes. Once the mouthwatering aroma of pizza begins wafting through your backyard, pull your pie off the grill, let cool, slice and dig in.