Pizza on the grill? Try a smokin’ slice

Preheat the grill per the master instructions for gas or charcoal.

Lightly brush the onion rings with 1 tablespoon of the oil and season with salt. Place on the cooking grate directly over the heat and grill until browned and slightly caramelized, 2 to 3 minutes per side. Reserve for topping.

Mix together the ground meat, Worcestershire, mustard, onion powder, 1/2 teaspoon salt, and a pinch of pepper until well combined. Preheat a large sauté pan over medium-high heat. Add the hamburger mixture and cook, stirring occasionally and breaking up any clumps of meat, until no longer pink. Let cool and reserve for topping.

Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

Spread the entire surface with the sauce. Top with the hamburger mixture. Place the squares of cheese in a square-like pattern, making sure not to overlap them. Top each with 2 strips of bacon and a grilled onion ring so that the pizza resembles 4 bacon cheeseburgers.

Finish grilling the pizza per the instructions (listed above).

Remove from the grill, garnish with the pickle slices, and season with salt and pepper. Slice and serve immediately.

Preheat the grill per the master instructions for gas or charcoal.

Soak 4 bamboo skewers in warm water for 10 minutes. Thread each skewer through the center of one onion slice so it resembles a lollipop. Brush them with 1 tablespoon of oil and season with salt. Brush the mushroom and eggplant slices and bell pepper on both sides with 3 tablespoons of oil and season with salt.

Place the onions, mushrooms, eggplant, and bell pepper on the cooking grate directly over the heat and grill until well marked and tender, about 4 minutes per side. Let cool, then slice the bell pepper into thin strips, pull the skewers out of the onions, and separate into rings. Reserve for topping.

Roll out and shape the dough, then grill the first side of the crust per the master instruction. Use tongs to transfer it from the grill to a peel or a rimless baking sheet. Flip the crust to reveal the grilled side.

Spread the surface with pesto and artfully arrange the grilled veggies and tomatoes over the top. Sprinkle with cheese.

Finish grilling the pizza per the instructions (listed above).

Remove from the grill and season with the spice blend, salt, and pepper. Slice and serve immediately.

Combine the ricotta, vanilla, 2 tablespoons of the sugar, the ginger, and the lemon zest in a medium bowl. Reserve for topping.

Sprinkle the work surface with the flour. Mix the remaining 3 tablespoons sugar with the cinnamon and knead it into the dough. Set aside until ready to make pizza.

Preheat the grill, roll out and shape the dough, and grill the first side of the crust per the master instructions for gas or charcoal. Use tongs to turn the crust over. Continue grilling until the bottom crust is well browned. (Since you're not melting cheese or warming toppings, you don't need to switch to indirect heat.)

Remove from the grill and immediately spread it evenly with ricotta mixture. Let your inner artist dictate how you arrange the berries over the top. Finish with a generous drizzle of honey. Slice and serve immediately.