We were going to do leftovers last night for dinner, but then my husband noticed just how nice it was outside, and said, “Let’s do grilled pizza!” How could I say no to this:
The recipe is available here, although I have heard that you can use a prepared pizza dough if you don’t want to make your own (I’m not recommending this, though).
- The good people at Cook’s Illustrated say that sauce is too soggy, but my husband is adverse to unprocessed tomatoes. We’ve never had a problem as long as we keep it very light. (I love sauce, so I keep a bit on the side for dipping .)
- Same with toppings. The Margherita version, with just basil and cheese, is lovely, but our personal favorite is pinapple and sausage. The pizza is sturdy enough to hold it.
- This pizza also plays well with unusual toppings. Try a basil pesto instead of sauce, with a sprinkling of pine nuts. Or, once we made it with a bechamel sauce of provolone cheese and topped it with grilled shrimp. Oh, but that was good!
- I love beer and pizza as much as (or probably more than) most people, but this is really a wine pizza. I know it sounds weird, but believe me, it is.