I recieved a new charcoal grill for Father’s Day and pulled out the pizza stone to try making a smoky/grilled pizza. A bottle of Langhe Nebbiolo kept the heat at bay, but I think I prefer my Ooni or the iron skillet over this method. Teen #2 didn’t want to shred her fresh mozzarella, but they’re big kids now and can ‘eat their own cooking’
For the second one I shredded the cheese and added baby artichokes and grated Parmigiano afterwards.