Tonight I grilled pizza on our charcoal kettle grill for the first time and other then a few slip-ups it worked quite well. First of all, I separated the rolled out dough with wax paper, which would have worked great if I had greased the paper or floured the dough, but I didn’t so I had to scrap it off the paper and roll it out again. Secondly I put way too much garlic in my pizza sauce, and by way too much I mean I think Michael and my collective breath would kill every vampire within 100 miles. It was even a lot of garlic for me and that is saying a lot.

Other then that, I would totally do it again and again. For the curious, I loosely used the grilling instructions I found here. I used my usual whole-wheat crust with fresh herbs from my garden, which made four eight to ten-inch thin crusts. They were topped with zucchini and onions from my garden and peppers from the farmer’s market (which I lightly sautéed beforehand.) I used a mozzarella/asiago cheese blend and the aforementioned tomato sauce which needs less garlic.

For the record, photographing food is harder then I expected!