We’re unapologetically obsessed with pizza on the Cowboy Cauldron. There’s just something about wood fire, cast iron, and open-air cooking that turns a humble pie into a full-on event. The Cowboy Cauldron gives you the heat, the control, and the showmanship to crisp the crust, melt the cheese, and blister those toppings just right. Whether you’re tossing dough for the kids or layering prosciutto and arugula like a backyard pizzaiolo, the Cowboy Cauldron turns pizza night into something worth gathering around.

That’s why we were fired up to see Tyler Florence dive into grilled pizza in his latest cookbook, American Grill. His method brings all the bold, flame-forward flavors we love—crispy bottoms, smoky char, and big, simple toppings that shine under fire. It’s easily one of our favorite recipes in the book and a perfect match for Cowboy Cauldron cooking. If you’ve been looking for an excuse to roll out some dough and turn up the heat, this is it. Pizza on a Cowboy Cauldron isn’t just dinner—it’s a damn good time.