Last night we did not go to the lake and Gary had gone on a 25 mile bike ride, so we decided to try pizza again on the BGE. I lit the grill and got it to 500 degrees. We used a Pillsbury Pizza Crust which Gary rolled out and placed on the wooden paddle. I configured the grill as before with the grate, plate topper top up and our pizza stone. We added Kraft Mozzarella cheese to the top of the crust then added asparagus from the farmer's market, sliced red onions, Cherry Cherub tomatoes cut in half, roasted red pepper and mushrooms. We topped it with Kraft Parmesan cheese, basil and oregano from our garden, Penzey's Garlic Salt and California Pepper, and Penzey's Pizza Herbs. I cooked the pizza for 15 minutes at 400 degrees. We took the pizza and stone off and sliced the pizza from there. It was delicious and the crust was perfect!
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