Toss your pizza stones aside, friends. Grilled pizza is the way to go.

I’ve been listening to this podcast called House of Carbs. It’s not so good that I would highly recommend it but good enough that I subscribe to it because I require so many hours of content on a weekly basis to pass the time driving a car for a living.

Anyway on the podcast one of their sponsors is the Ooni Pizza Oven. It’s pretty sleek looking and I was toying with the idea of gifting one to myself, but then I decided I might as well try my regular grill first. So I broke out the pizza peel we registered for and gave it a whirl.

You can use store bought dough, or any pizza dough recipe you like. I used this one.

Heavily flour your pizza peel, and sprinkle some corn meal on there. That’s essential for being able to slide the pizza onto the grill.

I used my grill basket to get some color on some zucchini, radishes, onion, and chopped garlic. Any veggies you have hanging out will work.

Spread the dough on the pizza peel. I gave it a little drizzle of olive oil, dumped the grilled veggies on there, and then topped it with grated fresh mozzarella. You want to assemble it relatively quickly and then slide it right onto the grill, which should be around 400-500 degrees. If you let it sit on the peel for too long it might start to stick.

Close the lid and let it go for 8-10 minutes, checking on it occasionally. The crust will puff up and you get all those great big air bubbles in the crust that only come from super high concentrated heat. Top with another drizzle of olive oil and some chopped fresh herbs. I also did this again the other night with just a classic tomato sauce and cheese pizza but this one is obviously prettier.

If it weren’t for my love of cookies I might pull a Carrie Bradshaw and store clothing in my oven. I’ll surely never use it again for pizza.

We’ll see what kind of dessert I can come up with for the grill. I’m thinking some kind of cast iron brownie with Nutella. Stay tuned.