Put together a super-team for pizza grilling, with results bordering on perfection. I've grilled pizza before, but never have I ended up with such magnificent pizza: Thin and crunchy crust with just a hint of smokiness, toppings like chanterelles and tallegio.
One note for future reference: mature dandelion greens are really, really bitter. The sort of bitter that no advice from Mark Bittman about braising and lemon acidity can counteract. We ended up composting it because it was simply inedible. I'm stiking to young dandelion greens from now on.
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