My Grilled Pizza will soon be my Prize-Winning Grilled Pizza.

You've wanted to know the secret to my pizza, and I'll give it to you. This recipe will make two pizzas-- at least.

First of all, you need the dough. I cheat a little: I use Jiffy Pizza Crust dough; buy two boxes and make it according to the package. Let that sit a little and raise, covered with a towel, while you prepare the rest of the ingredients. The rest of the ingredients are:

A can of sliced pineapple.
1 pound of pork sausage.
1 pound of cheese-- 1/2 pound mozzarella, 1/2 pound pepper jack.
Pepperoni.
Butter (not a whole lot)
Parmesan cheese (just buy the can.)
Tomato sauce (you can get whatever kind you like; why homemake it?)
1 onion.
Cherry tomatoes.

Fry up the pork sausage -- put it on medium heat in an iron skillet, if you have one, and sprinkle it with some garlic salt and some pepper while it's frying. Get it good and brown.

Drain the juice from the pineapple (I recommend putting it in a glass with some ice cubes and drinking it -- making pizza is hot work.) Slice each ring of pineapple into about 6-8 parts.

Chop your tomatoes in half. Dice up the onion and throw them both in with the pork sausage; keep stirring that around or it'll scorch. Throw in a little more garlic powder, and, what the heck, some parmesan cheese, too.

Now, back to your dough: It'll be kind of sticky right now. What you want to do is take some flour and butter and parmesan cheese and throw that all in the bowl where your dough has been sitting. Knead it around and get the dough more firm; make sure you get that cheese and butter mixed through really good. Then roll the dough out to the size you want and get that on a pan.

This is grilled pizza, so I should have told you to go back and start up your grill. If you haven't already done that, go back in time about an hour and get your grill going (if you use charcoal) or just go start it up (if you use gas.)

With the dough on your pan, spread more butter and sprinkle parmesan over the top of the crust and put that on the grill; top down and let the crust bake and harden about 8-10 minutes while you finish the rest of the preparations, which are this: drain the grease from the pork/tomatoes/onions, and grate your cheese. (I buy the bulk cheese because it's cheaper.)

Your crust should be firm by now, so go back and get it from the grill; make sure it's kind of solid to the touch. (If you don't pre-cook your crust, it'll be gooey.)

Spread the sauce on, then put the sausage, tomatoes, onions, pepperonis and pineapple pieces on next. Most rookies put the cheese on second, but that's a mistake; put the cheese on last because it'll form a top to hold all those toppings to your crust. Once you've got the meat & vegetables and fruit on, really heap on the cheese.

Then it's back to the grill. If you've pre-cooked the crust properly, you can set it directly on the grill for a flame-broiled taste, but feel free to keep using that pan. Put your pizzas on the grill and put the top down; let it cook for about 10 more minutes (maybe 15) until the cheese is turning golden brown.

You'll love it.

Like that recipe but don't have a grill? Why not get one of the great barbeque grills at ibuybarbecues.com?

ibuybarbecues.com is having a contest right now for the best barbecue recipe -- so if you think you can beat mine (I'm entered already) click that link for the official rules and while you're at it, scope around for more barbecue gear to set yourself up, or improve your setup. The contest only runs until November 1, 2008, so get your entry going now!