This delicious and unique pizza recipe combines ingredients from your favorite Mexican dishes with the smoky flavor of the grill, all uniquely presented in pizza form. If you’re making your dough from scratch, this process can take an hour and a half or more (depending on how long it takes you to prepare ingredients at each step), but it’s worth it. You’ll see why when you’re taking your first bite of smoky, spicy grilled pizza. Gather the Ingredients For this recipe, you’ll need your own standard pizza dough recipe, and the following toppings: Refried beans Shredded cheddar cheese Corn cut from the cob (preferably grilled corn) Sliced avocado Chopped fresh cilantro Salsa As you gather the ingredients, turn on your oven to 475 degrees, and start your grill on a medium heat. Bake the Dough Flatten your pizza dough into a 6- or 7-inch individual-sized pizza. Make one pizza for each person eating the meal. You’re going to par-bake the dough before putting it on the grill. This means that you’ll bake it until it’s not quite done, but doesn’t require much more baking to finish the job. For many recipes, baking the dough at 475 degrees for about 5 minutes is good enough. The crust should not be brown on the outside, but should be hard enough to support toppings when they’re added in the next step. Grill the Dough Take the par-baked crusts out to the grill and put each crust over the flames for just long enough to imprint the crust with lines from the hot grilling surface. Flip the dough once and imprint lines on the other side, then take the dough indoors to assemble the pizzas. Assemble the Pizza Assemble the toppings on the par-baked dough in the following order: Refried beans (in place of sauce) Corn Sliced avocado Chopped cilantro Shredded cheddar Grill the Pizzas Take the assembled pizzas out to the grill. If you’re using a charcoal grill, drizzle olive oil over the smoldering briquettes to produce smoke and a little flame. Next, put the pizzas in an area close to the briquettes, but not directly over the hottest parts of the fire. Leave the pizzas there for a short time, then move them to the next highest level of the grill (if there is one) and shut the lid. Enclosing the pizzas in the grill will allow the smoky flavor to become absorbed into the cheese and the crust. Check on the pizzas periodically and remove them when the cheese is completely melted and the bottom of the crust is dark brown. Top the pizzas with more chopped cilantro and a dollop of salsa. Know When to Take the Easy Way Out This...