2. Making pizza is a great way to get your kids involved in the cooking process. My kids love to make and stretch dough, and slather toppings on their own pizzas. They take great pride in their finished pies and usually lick the plate clean.

3. Pizza night is just way more fun when everyone gets sticky dough on their hands.

pizza on the grill

Tips for baking a pizza on a grill:
1. Preheat the grill with the door closed at the highest possible setting.

2. Place the pizza stone on the grill before you turn on the heat or the stone will crack.

3. If you don't have a peel, buy one. Pizza peels are a necessary investment if you don't want to burn yourself.

4. Make sure your pizza peel is nicely floured before laying down the dough as you want the pizza to easily slide off. If the dough sticks to the peel, your toppings will fall onto the stone while your pizza stays on the peel. Before you try to slide the pizza onto your hot stone, give the peel a jiggle. If the pizza moves, you're in good shape. If it seems stuck, carefully lift the edges of the dough and flick some flour underneath until you get some movement.

5. If you accidentally slide the pizza halfway off the stone, you can let it cook for a couple minutes and then the dough will be hard enough for you to pull it all back onto the stone without any permanent damage.

6. Your pizza will bake in 5-7 minutes on the grill, so be careful not to leave it on too long.

7. Always keep the grill closed when baking your pies

8. When checking for doneness, lift the pizza off the stone a bit to see if the bottom is getting too crisp. On a grill, the hot air doesn't circulate but instead radiates upward so you can easily burn your crust if you're not careful.

9. If using a gas grill, you may need to turn the heat down after cooking more than a couple of pizzas to avoid burning the dough.

Arugula, Prosciutto, and Brie Cheese Pizza

Arugula, Prosciutto, and Brie Cheese Pizza

Makes: 1 pizza

Ingredients:
1 pound pizza dough (half of the NY Times Magazine recipe) already risen and then refrigerated for at least a half hour
2 cups fresh arugula
2 cloves of garlic smashed and chopped
¼ cup extra virgin olive oil
¼ cup chopped prosciutto
6 oz Brie (about a half-wedge) cut into ½ slices

Preparation:
1. Heat your grill with your pizza stone inside. For gas grills, heat on high for about 10 minutes. For charcoal grills, heat coals until white hot

2. While grill is warming, heat a large pan on medium-high on your stove top. When pan is hot, add 2 Tbsp olive oil, garlic and arugula and mix. Turn off heat and cover for 3-5 minutes, or until arugula is wilted.

3. Flour a solid surface, such as a stone or wooden counter top or large cutting board, and shape your pizza. You can stretch the dough or use a rolling pin to shape it into a 12 to 14-inch round.

4. Place dough on a floured pizza peel and drizzle the dough with remaining olive oil. Evenly sprinkle the arugula and prosciutto on top and then add the Brie slices. Dust the top with a dash of sea salt.

5. Jiggle the dough on the pizza peel to make sure it's mobile and then place on top of the now hot pizza stone. Cover your grill and cook for 5-7 minutes or until the bottom of the crust is crisp and the top is lightly browned.

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