Grilling season is in full swing over here.

Summer finally started to kick in and I think this time it’s actually planning on sticking around, at least for a couple weeks.

I don’t even want to think about fall.

Fall = goose bumps

And I am not a fan of goose bumps.

Or Goosebumps, for that matter.

The worse scenario possible would involve being cold and scared.

And hungry.

Since it has been nice and sweaty out, I decided to throw some pizza right on the grill.

Because pizza always sounds amazing, even especially for breakfast. (I did have this one for dinner, in case you were concerned.)

And grilling pizza is way more fun than baking pizza in the oven.

Regular ovens don’t even really work for pizzas, they just can’t get hot enough.

But as we all know, grills can get very, very hot.

Which is exactly what we want!

Don’t get me wrong, I was slightly nervous (not to be confused with scared) about this whole pizza on the grill situation.

For one, I was worried about it sticking to the grill.

That would be the ultimate bummer.

So, I made sure to oil up the dough real well.

And I was also slightly concerned about the dough getting a little soggy.

So the solution to that whole soggy bready dilemma, is to grill both sides of your pizza.

Don’t try to flip the dang thing after you pile on all of your tasty toppings.

That would not be a good idea at all.

Unless you need some excitement in your life.

Flaming gooey cheese might just fit the bill.

What you actually want to do is grill the dough solo, flip, then put your toppings on the grilled side, as the raw underside starts to grill up to crispy brown perfectly.

Notice that I did not use the descriptor “charred”.

Charred = burnt

And burnt is bad, just like goose bumps.

If someone tries to convince you that charred = flavor, just quickly walk away and don’t even consider looking back.

On to the best part… the toppings.

You really could toss any toppings you want on your pizza, including sweet strawberries, spicy jalapenos, and creamy peanut butter (that would be more of a spreading ordeal rather than tossing).

But this time around I included canned crushed tomatoes, shredded light mozzarella, flavorful Parmesan, tangy goat cheese, tender grilled zucchini, subtly sweet grilled red bell peppers, salty Kalamata olives, fresh basil, salt, and red pepper flakes for a slight kick.

Slice and serve.

P.S. A dessert pizza with nutty peanut butter, banana slices, and semi-sweet chocolate chips would be kind of really amazing. Just please ditch the cheese.

P.P.S. This pizza will feed 1/2 of an Olympic athlete, 1 football player, 2 very hungry regular people, 3 decently hungry light eaters, or 4 as an appetizer.

P.P.P.S. If you’re vegan, use dairy-free “cheese” or get extra creative with your toppings.

P.P.P.P.S. Gluten-free? Just use a gluten-free dough.

P.P.P.P.P.S. I bought a ball of fresh pizza dough from Whole Foods because homemade dough was not an option this time around. Because tanning is way more enjoyable than wondering if my yeast is going to activate properly.