Killer Grilled Pizza

A few weeks ago, during my lunch break, I picked up the newspaper and read an article about how to make pizza that was actually pizza and not defrosted cardboard with tomato sauce and negligible amounts of meat.  The top tricks of the trade?  A slow-rising dough for the crust, fresh ingredients, and exceptionally high baking heat. 

So last night, in the cool darkness of the March evening, we made pizzas using Alton's Pizza Crust recipe, and Steve's wonderful Weber grill.  They were incredible, if we do say so ourselves.

Yep, these little guys were light years away from Pizza Hut, Papa John's, you-name-it.  Plus, you didn't feel like shooting yourself after eating them.  The Baby even liked this pizza.

And we spent the rest of our evening playing Wii Sports in which I was soundly beat in most everything except for bowling...and golf.  I actually won golf.  Just saying....