We make pizza year ‘round here.
In the oven in the colder months and on the grill in the summer.
The Wife tries many different permutations/combinations and I believe she would put corn on a pizza - IF there was any left over.
I grilled chicken thighs and five pieces of corn yesterday. No leftovers...
Any tips/recommendations on the best way to use a gas grill for pizza? I’m thinking I would need to start with a stone and a peel at the least. LMK and thanks! (and if it saves keystrokes, zap me a link)