Serves 4-6

Cook Time: 20 minutes

Ingredients:

1 premade plain or beer pizza dough, room temperature

1 cup shredded cheddar cheese (sharp would be best)

2 grapefruits, sliced and segmented

¼ cup and 1 TBS bourbon

2 TBS brown sugar

¼ cup honey

3 sprigs of thyme

¼ cup picked fresh thyme

Cornmeal

Preparation:

Heat up a pizza stone in the oven to 475 degrees. Sprinkle cutting board with cornmeal, place dough on top, and stretch and flatten dough to desired size. Top with cheddar.

Line a sheet pan with parchment and arrange the grapefruit segments. Drizzle with bourbon and sprinkle with brown sugar. Top with thyme.

Place the pizza on the preheated pizza stone and the grapefruit sheet pan into the oven. Bake for about 6 minutes, checking periodically for brownness underneath pizza crust. Add or subtract time based on your preferred level of doneness. Once done remove both pizza and sheet pan, reserving drippings from the grapefruit pan. Remove thyme leaves from stems. Top pizza with roasted grapefruit segments, a drizzle of drippings, honey and thyme leaves. Slice and serve with some Sunday football, or a hot toddy and an even hotter bonfire.