Made grilled pizza for the first time last night. Pictured is my creation on the Fine Cooking recipe I followed — Grilled Goat Cheese Pizza with Figs, Beets and Wilted Greens. 

Takeaways:

1) Grilling pizza is way not as scary as I thought it was. The trick is to make mini, personal sized pizzas instead of one big one.

2) Do not get over eager like I did and figure that you could cook over high heat instead of medium low and it wouldn’t matter all that much. “I’ll just cook it for less time,” you might say to yourself like I did. WRONG. You’ll end up with charred pizza, and have to scrape off the bottom of half of your pizzas. 

Definitely would attempt these again. I love the idea of doing a set with fire roasted tomatos, pesto and mozzarella.