Our go to these past few month (minus whole30) has been pizza on the grill. It's much too hot to do something crazy like "heat the oven" and this process is actually much faster and more delicious anyway.
We use our usual pizza dough recipe (it's heavily Ellerie directed at this point but somehow still always turns out) and give it a few hours to rise.
Then I roll it out on the pizza peel like normal (being sure to use some cornmeal to prevent sticking) and Paul throws it directly onto the grill (heated to about 400*F) for five minutes.
When it comes off the grill, it looks like the photo above, hard and sort of "bubbly" on top.
Our easy summer sauce (again, takes no heat) is just olive oil and this pizza we topped with mozzarella, leftover grilled pork, pear, onion, garlic, feta and salt & pepper.
After being built it goes back on the grill (just directly onto it - no pan or anything) at 400*F for another 10-12 minutes.
The difference of a grilled pizza vs. an oven pizza (aside from the fact that it doesn't heat my house) is so noticeable. Crispy crust and sort of smokey taste. Worth cooking up before summer officially ends, for sure.
