For mother’s day, my family had a cookout – in the sense that we were outside, and we were cooking. My dad is always full of great ideas when it comes to the kitchen, and he suggested that we make grilled pizza. The result was nothing short of incredible. The crust (recipe from Cuisine at Home magazine; I’ve posted it here) was what made it so incredible – crisp and light but still just a little tender in the center without being soggy. We made four kinds, shown below – I’d recommend going light on the toppings, using fresh ingredients (especially since so much produce is in season right about now).
Top to bottom, left to right:
Margherita: thin tomato slices, chopped fresh basil, fresh shredded mozzarella
Hawaiian: ham and pineapple chunks, fresh shredded mozzarella
Mediterranean: chopped artichoke hearts and black kalamata olives, roasted red pepper slices, fresh basil, sweet onion slices, feta cheese crumbles
Goat cheese: thin tomato and sweet onion slices, fresh basil, goat cheese crumbles
*Note: before I put toppings on the pizza crusts, I topped them lightly with a simple “sauce” of roasted diced tomatoes, finely chopped shallots and dried herbs.
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