Grilled Pizza!

On this harvest spoon… grilled pizza!

The biggest cooking struggle that I face is making pizza dough.  I have attempted making homemade pizza dough many times and never manage to make it taste good.  It is either too bland, too dense, or it totally falls apart.  Being someone who loves pizza, I continually try to make good pizza dough, but I am a far ways away!  Until I successfully make pizza dough, I buy store bought dough for my pizza, either from the grocery store or from a local pizza shop.

I make up for my non-homemade pizza dough by making my own pizza sauce.  Since it is the summer, I love to peel homegrown san marzano tomatoes, cook them down for a bit with good olive oil, garlic, basil, oregano, and pecorino or parmigiano cheese.  Canned san marzano tomatoes work perfectly as well. Be sure to cool your pizza sauce before you assemble your pizza.  Hot pizza sauce makes for doughy pizza.

For the longest time, I was using fresh mozzarella on my pizza when I wanted to go all out and I was always left with an okay, soggy pizza.  When I would try to keep it cheap and easy, I would get the shredded mozzarella and the pizza would turn out amazing.  I quickly began to realize that fresh mozzarella is not the way to go with pizza because there is way too much moisture.  I now buy non-fresh mozzarella blocks and grate them or chop them up.  This has been yielding the best pizza for me.

I love to grill pizza because I am left with the crispiest crust.  For grilling pizza, I recommend to put olive oil on the dough, put it on the grill, rub the other side with oil, flip the dough, add the toppings, and then close the grill!  The last time I grilled pizza, I put the dough on, and added the toppings right away.  This left me with delicious pizza, but I think it could’ve been better (and prettier) if both sides were grilled.

For toppings,  I love to top my pizza with roasted green peppers, mushrooms, broccoli, arugula, or sausage. For this grilled pizza, I kept it simple with tomato sauce, mozzarella, fresh basil, and parmigiano.  10 or so minutes on the grill and you have a wonderful dinner!

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