Barbecued pizza with roasted cherry tomato and garlic scape pesto

In the summertime, when the Frenchman and I (sporadically) have access to a barbecue, we often barbecue pizza. It’s especially good for feeding a crowd: it’s pleasing to every palate, can be adjusted for special diets, involves just the right amount of group participation, and makes a great breakfast the next morning. All the ingredients (dough and toppings) are prepared ahead of time, which makes it easy to pull off outdoors, or in a kitchen not your own. Two general rules: you can load pizza made on the grill a little more heavily than pizza made in an oven. Also, you’ll want all toppings to be pre-cooked or pre-prepared, since once on the pizza they’ll cook for just a few minutes – basically, only long enough for the cheese to melt.