Rice alumni Susie and Derek Mauzy introduced our family to grilled pizzas during a shared family meal when both sets of children were in elementary school. We’ve used the recipe several times each summer for at least 10 years, but I lost it in a car burglary in January 2011. Susie takes a number of cooking magazines and may be able to locate her copy of the recipe, but in the mean time, here are a few leads. The thing is, get all your toppings ready first. Grilling pizza dough only takes about 3 minutes on each side. These are light and crisp pizzas that show off fresh ingredients; don’t try to load them down with heavy tomato sauce.