There is a lot of history about pizza, such as who made it first, where did it come from, or thin or thick crust.

Arguably no other food has been written or talked about as much as pizza has in the U.S. except maybe the hamburger and hot dog. I think we can all agree the Italians brought pizza to America as well as the tomato.

Pizza, to me, is about fresh ingredients like herbs from your garden, real aged Italian cheese, pizza dough and most important of all, a grill to cook on. Yes, a grill not an oven.

People love cooking over open fires, it’s nothing new. With the development of the Weber Grill, outdoor cooking took off in America. We can cook anything on the grill, including pizza. You’ll love it.

3 tablespoons fresh oregano (or dry)

1 fresh pizza dough from store

3 cup shredded Fontina cheese (can substitute Monterey Jack)

2 cups red pepper, seeded and diced small

1 cup red onions sliced thin

Marinate chicken in plastic bag for 1 hour. Cook chicken on medium hot grill 3-4 minutes on each side until pink is gone. Remove and cut into ¼ inch cubes, set aside.

Roll out pizza dough and let it double in size.

Starting with a clean grill, brush with oil, place pizza dough on low grill heat and cook until lightly brown on the bottom, keep turning dough so as not to stick. Flip over and add chicken, vegetables and cheese. Close cover on grill and cook 3-4 minutes. Check to make sure it does not burn. If grill is too hot, place pizza in sheet pan to finish. When cheese is melted and cooked, pull off grill and rest 2 minutes before cutting. Top with hot cracked peppers for more flavor.

Costa Magoulas is dean of the Mori Hosseini College of Hospitality and Culinary Management at Daytona State College. Contact him at (386) 506-3578 or costa.magoulas@daytonastate.edu.

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