We went to our friends Amy and Marshall's house this week so they could show us how to cook pizza on the grill. "Pizza on the grill!" you exclaim, "that's impossible! Dogs and cats! Living together! Mass hysteria!" We interrupt your wild raving, and point to a picture, which clearly shows pizza being made on a grill. "Oh man!" you further exclaim, "this is mind blowing!" We snatch the picture out of your hand (seriously, you're crunching it), and get on with the story.

Amy and Marshall made the pizza grilling technique up themselves, with no help from any recipe books. We were pretty surprised, "weren't you scared? The first time you put the dough on the grill?" Amy says no, she's clearly way tougher than us. "She also doesn't follow recipes," Marshall tells us. Amy is the Evil Knievel of food, just without the jump suit.

They learn a lot from the Food Network. Their favorite food to cook (other than grilled pizza) is enchiladas. They like to make big batches of them, and freeze left overs. We ask them what their favorite kitchen utensil is, because readers of Tastebud Chicago want to know this kind of stuff. The answer is a big metal bowl. It's funny, because that's one of the answers Brett gave us when we interviewed him about Panade. We're also fans of our big metal bowl. Bowls are pretty great, reader. Go out and get yourself a bowl.

Grilling pizza is shockingly easy, so easy that Amy makes pizza a lot after work. She buys the dough from Trader Joe's, and keeps it on hand. "The secret," she says, "is to add a handful of flour. The dough comes too wet. You need to dry it out a bit." She presses the dough out into a rough square, "tell people that I don't use a rolling pin, I just press it out by hand." The square looks rustic to the max, which is the goal.

She puts a teeny coating of olive oil on the dough, and then slides it onto the hot grill. No toppings are on the pizza just yet, you have to get the crust a little crusty before that. When one side is done, she flips the half cooked pizza onto a cookie sheet (cooked side up), and starts to put the ingredients on. For one pizza, she puts homemade pesto made from home grown basil, feta cheese, and roasted pine nuts, for the other she uses fresh tomatoes, more home grown basil, and fresh mozzarella balls.

Then the pizzas slide right back onto the grill where they cook for another few minutes until the crust is nice and brown. For the feta pizza, she used a whole wheat dough, which was our favorite. The white dough was great as well, but we have a thing for whole wheat.