BBQ brief: My pie wasn't pretty, but looks are overrated. The crust was moist inside, crispy on the edges and perfectly smoky. It put greasy to-go slices to shame. A lesson I learned the hard way: When using a charcoal grill, spread coals in an even layer or only the pizza center will cook.
Try it: Roll dough into a 1/4-inch-thick crust. Brush both sides with olive oil; grill one side, 5 minutes. Flip; grill 3 minutes. Remove; let cool. Top with sauce, cheese and vegetables; grill until cheese melts, 6 minutes.
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