Going outside to start a fire in my pit right now.  I really love cooking on it!  I am going to try my hand at grilling small pizzas tonight. I have a plan that I think will make them amazing. I feel like if I can bake over an open fire, cook a whole beast over an open fire, etc., that I can cook damn near anything. Not bragging, just saying that last night was the first time I made *perfect* open fire food (whole meal), completely w/wood for fuel. I am so ready to tackle a good smoked pizza. ;o) Nice skill to have if the shtf, right?
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So, does anyone have any tried and true pizza grilling advice to offer me before I attempt this the first time? I baked some biscuits last night as an experiment. I put a cast iron grill pan over the hot hot fire and then a little cooling rack on top of that. Then I put the pan w/the biscuits on top and covered it all w/a big, deep roaster pan upside down. Worked like a charm! So I was thinking I'd bake the little pizzas in there a bit first and then put them directly on the grill thingy over the hot coals (no flame) to finish them. I have pecan and maple to use for extra flavor.
