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Tuesday, August 12, 2008

Pesto Pizza on the Grill

One of our favorite meals this summer has been pizza on the grill.  I make a triple batch of pizza dough at once, bake off the oval shaped crusts for 6 minutes in a very hot 450 degree oven (on a jelly roll pan well covered with corn meal), cut them in half and freeze the crusts in zip lock bags.  

From there, they can go straight onto the grill.  Grill one side for 4 minutes, turn over and cover with your favorite toppings (in this case, homemade pesto, provolone, tomatoes, sea salt and fresh pepper) and finish grilling until cheese is melted and crust is crispy.

Other topping ideas that require no cooking, only assembly:

1) Trader Joe's Pizza Sauce
    Frozen pineapple from Trader Joe's
    Boar's Head Tavern Ham

2) T. J.'s Pizza Sauce
     Fresh tomatoes
     Fresh basil

3) Pizza Sauce
     Boar's Head Pepperoni

4) Brush crust with olive oil or garlic olive oil
     Figs, pears, boursin or goat cheese
     Sliced red onion

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