I have made my share of pizza pies in many different ways. A few on the grill, a few in the oven on a pizza pan, a few in a cast iron pan and a few on a standard sheet pan. It was always hit and miss. For a long time it was easier to recommend our local bar when The Nudge got a hankering, using the excuse "tough day, not cooking". When I saw this recipe in the August/September 2014 Cook's Country magazine, I had to try it. Not only did it look good, it was totally ease-free and it just so…