It seems like pretty much everyone on the internet was talking about pizza at home and grilled pizzas this week. Inspired by the New York Times dining section's Pizza Issue and this post from Amateur Gourmet.
So, Jake and I made big plans (which were threatened by the on-again-off-again rain all weekend) to make grilled pizzas.
This morning, I made Mark Bittman's pizza dough recipe and let it sit for a few hours. I subbed 1 cup of whole wheat flour into the recipe and it was a little shaggier than I expected (it didn't come together quite as firmly as in the video), so I ended up making a second batch.
We used the cheese-sauce-toppings method described on Serious Eats' Pizza Lab post. My best pairing of toppings is this one: brussels sprouts, garlic and bacon.