After careful planning and what I thought would work perfectly, we attempted to bbq pizza on a charcoal grill. After trying to light the bbq for maybe 45 minutes (and failing miserably) we reluctantly decided to bake the pizza. I felt defeated. However, after realizing it was in fact, lit and hot, Kristin & I put our pizzas on the grill next to the bread to make bruscetta. It heated the toppings really fast, possibly too fast. It had a completely different taste to any pizza you bake in the oven (obvies). I can't really describe it but I made everybody try it to see what I was talking about. It was just, different. But better than a normal pizza by far. The bruscetta also took on a different flavor, totes next level. We triumphed. I can't wait to do it again.
Pictured below: bbq pizza with Trader Joe's herb dough, olives, artichoke hearts & kidney beans, and bruscetta. I should have taken a picture of the grill marks as you can't really tell that it was bbqed.
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