Place a pizza stone in a grill, turn it on high, and roll out your pizza dough. Prep your toppings and start thinking about what goes best with what.
The combination of the stone and the grill yield the best of both worlds, smoky taste and even heat.
Dinner: red sauce, mozzarella, lamb sausage (made by the chef of my favorite brunch joint-Over Easy), sautéed mushrooms, topped with fresh baby arugula and a drizzle of lemon olive oil.
Breakfast: black garlic and basil pesto, sautéed squash (green and yellow), crumpled mozzarella, topped with two fried eggs.