A momentous occasion, we finally decided to replace our trusty, 10-year-old Weber Genesis grill. We’ve been saying we should replace it for the past few years, and I noticed that we were grilling less and less each year. Most of the time we tend to grill year-round, although the frequency dips when it’s cold or rainy (that’s when the grill pan comes in handy).

The new grill is gigantic and shiny stainless, another Weber because they make a great product and have excellent customer service. This one is from the Summit series, more than either one of us wanted to spend on a grill, but we found a great price and justify the cost because we’ll hold on to it for at least another ten years.

I knew as soon as we ordered it that the first thing I would make on it is pizza. When Larry and I first started dating, I practically lived on grilled pizza. I lived across the street from a pizza parlor and would pick up dough from them (I hate making pizza dough). Grilled pizza is an excellent single person’s food. Easy, versatile, very little clean-up. I taught Larry how to make it and we’ve enjoyed it together ever since.

The trick to grilled pizza (or any pizza if you ask me) is simple, fresh and high quality ingredients. Margherita is by far my favorite pizza. I’m not a fan of meat on pizza. We used Trader Joe’s whole wheat pizza dough. We’re a little out of practice but I’m sure we’ll re-master the grilled pizza very soon.

• Queen Margherita Pizza (Pizza on the Grill, p. 25)
• Grilled Butter Lettuce with Buttermilk-Chive Dressing (Fine Cooking #105, June/July 2010, p. 42)