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I'm a big fan of pizza, and have my fair share of favorite places to order from, (here if I want white pizza, here if I'm in the mood for red sauce, and here if I'm out with friends). Not surprising, since there are nine pizza joints all within a two-mile radius of my house. Really. We like our pizza here in Rochester. Lately, however, I've become a big fan of homemade pizza, and try to make it at least once a week. It started when I discovered that naan bread makes a superb crust, especially when cooked on the grill. I don't have to fuss around with making my own crust, it's already thin, just the way I like it, and the perfect size for a personal pizza.

It's fun to experiment with different toppings and flavors. This sausage, red onion, and wild mushroom pizza had some nice spice, which counteracted well with the earthy mushrooms.

I've found that it's really easy to make pizza a healthy meal, and also an excellent way to use up some leftover vegetables, as was the case with this asparagus, fingerling potato, and goat cheese pizza.

I prefer to cook my pizza right on the grill rack in order to ensure a crispy crust. This artichoke, goat cheese and chicken pizza was oozing with cheese -- just the way I like it!

The best way to enjoy pizza, however, is al fresco with a bottle of wine and good company.

Spinach Feta Pizza from The Vegetarian Grill, by Andrea Chesman

1 pizza crust

1 pound spinach, tough stems trimmed

2 tablespoons extra-virgin olive oil

2 tablespoons minced garlic

1/2 cup freshly grated Parmesan cheese

8 ounces feta cheese, crumbled

1/2 Vidalia or other sweet onion, thinly sliced

1. Prepare a medium-hot fire in the grill.

2. Steam the spinach until just wilted, about 3 minutes. Drain well. Taking a handful of spinach at a time, squeeze out as much water as possible. Coarsely chop.

3. Brush the top side of the pizza with olive oil, then flip over. Brush the other side with olive oil and scatter 1 tablespoon of the garlic over the crust. Sprinkle with the Parmesan and top with the spinach, feta, and onion. Place the pizza on a lightly oiled grill rack and grill for 5 to 8 minutes, checking the crust after 5 minutes.

4. Slice the pizza and serve warm.