Cast iron pizza on a charcoal grill with hot honey

Open a can of diced baby Roma tomatoes and add to it two cloves of garlic, a couple tablespoons of oil, red pepper flakes, a pinch of salt and pepper, and fresh oregano.

Blend with an immersion blender right in the can. Taste; add a tablespoon and a half of sugar if it is bitter.

Hot honey: warm honey with Cholula hot sauce and a little cayenne on low just until it loosens and the hot sauce and cayenne incorporate.

Dump the hot coals into the kettle, put the grate on, set the cast iron pan on the grate and shut the lid to heat the pan.

Cut about three quarters of the bag of store-bought dough (10 to 12 ounces for a 12-inch pizza) and stretch it with flour.

Put the dough on a peel dusted with flour and cornmeal. Spread a little sauce, tear fresh mozzarella over, then thin red onion, Calabrian chili peppers, soppressata and fresh oregano. Add a little more cornmeal underneath.

With the pan at about 450 degrees, add a little oil, slide in the pizza, shut the lid and cook about 10 minutes, then about five minutes more.

Finish with a drizzle of hot honey, including on the edge, and freshly grated parm. Cut and serve.