Snowflakes, fingerprints, grilled pizzas: No two are ever the same. • If you can embrace the imperfect outcomes and improvisational spirit, grilling pizzas can be a lot of fun. You start with the same essentials you'd use for oven-made pizza — dough, sauce, toppings — but cook the pizza directly on the grill grates instead. Here's a tutorial for grilling pizza, which you cook on one side first then flip over before adding the toppings, and five ideas for ways to top it. • Each recipe makes a pizza to serve 4; ingredients are listed in the order in which you should put them on the pizza.
Spinach and feta
2 cups ricotta
½ pound spinach, chopped
½ cup crumbled feta cheese
1 teaspoon ground black pepper
¼ teaspoon salt
Drizzle of olive oil
Fig, rosemary and Parmesan
16 fresh black Mission figs, stemmed and cut into 4 pieces
1 tablespoon chopped rosemary
2 cups shredded mozzarella
¾ cup grated Parmesan
½ teaspoon salt
1 teaspoon ground black pepper
Bacon and red onion
¾ cup tomato sauce
12 slices thick-cut bacon, cooked and cut into 1-inch pieces
1 large red onion, thinly sliced
2 cups shredded mozzarella
1 teaspoon crushed red pepper flakes
Loaded veggie
¾ cup tomato sauce
2 small yellow squashes, sliced into 1-inch sticks
1 medium zucchini, sliced into 1-inch sticks
½ bunch asparagus, ends trimmed
1 ear corn, niblets removed
½ cup cherry tomatoes, halved
2 cups shredded mozzarella
Tomato and lemon
5 heirloom tomatoes, thinly sliced
12 ounces mozzarella cheese, sliced
2 cups Asiago cheese, shredded
2 sprigs cilantro, chopped
1 lemon, zested
¼ cup olive oil, drizzled