Terrence Gallivan and Seth Seigel-Gardner are chef-owners of The Pass and Provisions in Houston, Texas.
Grilled pizzas are perfect for tailgates. You can prep all the ingredients ahead of time and just throw them in containers and as long as you have a grill, you can have pizzas in minutes that are completely customizable--just add whatever you want on top of them. For winter, some of our favorite toppings are thinly sliced cured meats, like soppressata or proscuitto and hearty greens like kale and swiss chard. Or thinly shaved yukon gold potatoes sprinkled with rosemary and olive oil are a really delicious, unexpected topping, too. The secret with the dough is to just make sure the grill is hot enough when before you place dough on it--if it is, it shouldn't stick at all.
Serve with: We likes salads that are studies in contrasts. When you're tailgating it's nice to have something refreshing, with a variation of textures and temperatures. And of course, as much beer as possible--like a good winter stout or something a little body.
Pro tip: While you're waiting for the grill to get hot, don't waste all that heat--use that time to roast veggies for your salad. Peppers or eggplant are always good, and in the winter it's nice to throw in some squash too. Acorn squash is great: just slice it really thin, drizzle it with honey or maple syrup, and let it carmelize slowly.