This week’s challenge of Fire was all too fitting for the long-ignored grill attachment sitting quietly in the corner that transforms my humble Weber into a coal-fired pizza oven.

Assembly took up the majority of my efforts whereas the rest of the day’s work was spent fixing up simple set of ingredients for some pizza nibblings.

Before caging the coals in for their oven setting, I grated the grill for the shishito peppers to take on a quick blister over the flames before using them as the featured topping with a glaze of sesame oil to finish them.

While the coals fired up, the dough and cream sauce were prepped on parchment paper for easy travel in and out of the backyard.

Sriracha mayo acted as the base sauce here. Cheese was a forgotten afterthought that could have operated well but was not wholly necessary beyond helping adhere the topping neatly onto the dough and a heavy hand of black and white sesame seeds finished the pizza.

While the pizza was just undercooked, for the first undertaking of the grill attachment, this pizza was a big, big win.

The whole ordeal was paired with a Basque region Txakolina rosé sparkler by Ameztoi. The style is super dry and lower in alcohol (12%) making it a refreshing summer pairing for anything, but especially a zesty little number as the pie that popped out of the backyard’s new coal-fired oven.

While a double-punch of spice like the one featured on this pizza is hard to pair well, the spice was short-lived overall and didn’t keep eaters suffering. Something as buoyant and light as the Txakolina rosé, regardless of its dry nature, was suitable and refreshing.