It is the time of year that the evenings are fantastic in SoCal for grilling and eating outside. After way too long of a wait after our move, I finally got the Grozny pizza oven up and running and we have been having Saturday night pizza parties with friends.

The oven burns propane or wood, but I have mostly been running it on propane to make everything from Margarita, to Chèvre Miel (French creme fresh base, goat cheese, and honey drizzle) to pepperoni, to Hawaiian, and even Banana/Nutella desert pizza! Chicago style sourdough crust and all baked for ~90 seconds at 950F