I think of myself as a bit of a grilled pizza connoisseur. A year or so ago I managed to perfect a method for making Neapolitan-style pizzas on the grill and it raised the bar on what a margherita pizza should be like. Most of the grilled pizzas out there tend to be bread dough that is flattened and grilled and that makes something that is pretty tasty but most of it comes down to the fact that pizza is pretty tough to make taste bad. Because of this, I often avoid a lot of grilled pizza recipes unless they come from a good source.
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