Originally Posted by kcquer
I like a blend of mozz, jack and cheddar, which I think is what Little Ceasar's uses. .
When I worked at a Little Caesars 17 years ago, they used a blend of Mozzerella and Muenster. That was, though, 17 years ago and in Oklahoma. YMMV.
The couple if times I've grilled pizza it's been a pretty quick affair, so I didn't want a lot of toppings to bog things down. I worry about the crust getting soggy, too, so I like to skip the sauce and just use some Roma tomatoes that I've salted for a while. An olive oil and garlic glaze with tomatoes, artichoke hearts,mushrooms, and mozzarella is pretty dang good. There's a local pie hole that does one with those toppings; they call it "Pizza of the Gods"