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The truth is, I should be sitting on a pile of money right now. Seriously.
Several years ago (and I mean several…as in, a billion), I was sitting around with a couple of pals when the genesis of the most brilliant idea ever struck us: the marriage of pizza and the grill. These days, grilled pizza is one of those novelty foodstuffs just about everyone makes, and stores have plenty of grill accessories to help. But at the time, nobody that I’m aware of had yet thought of making a pizza on the grill.
Our plan was to keep the secret close to the chest, just in case we decided to open our own restaurant someday. But since the secret is out, well, I might as well out myself (and the Lupo brothers) as inventors of the grilled pizza. Here’s how we did it:
First, you obviously can’t put pizza dough on a naked grill. We threw the dough first and popped it in the oven, just long enough to firm it up, so it wouldn’t seep through the grill slats. In our version, we replaced the pizza sauce and toppings with a super meaty version of my world-famous chili, applied liberally to the crust. Next, we added Monterey Jack cheese and jalapeno peppers. And then we put the whole thing on a warm grill until the cheese was melted. Easy.
Obviously, you can grill any type of pizza. These days, you have your choice of various pizza pans and stones made especially for the grill. But the truth is, I did it first. You’re welcome.