While Jen is taking a little vacation, SCS readers are in for a treat - a fantastic series of guest bloggers! Our first guest is Christina Wong from Unchained Kitchen (and a high school classmate of Jen’s!), who explores cooking with Community Supported Agriculture but without a cookbook. Chris is a recent law school grad who dreams of a career involving cooking, knitting, and watching bad television. Anyone who can provide a grant to fund this dream or who wants to follow her exploits in living recipe free can find her on Twitter.
Although this is the first year in a long time that I don’t have to worry about going back to school, I still feel a quickening of my pulse and slight anxiety about how quickly summer seems to be fleeting. Soon it’ll be time to put the protective cover on my grill where it’ll sit out in the rain and snow until the first sunny day in May. So why not make the most of these dwindling grilling days that you can by grilling pizzas?
Grilling pizzas is a great way to break the hamburger/hot dog cookout rut: it’s easy, looks quite impressive to your guests, and results in creative, colorful, and delicious food. All you need to start is some pizza dough (you can make your own, but why bother when you can buy perfectly good dough from the store or from your favorite pizzeria) and olive oil.
Roll out pieces of dough into 14 inch oblong ovals, brush olive oil on one side then lay it out on a hot grill for 3-4 minutes or until crispy on that side and striped with grill marks. The grill imparts that lovely, slightly charred taste and crispy texture that is the best part of a brick oven pizza. Brush the uncooked side with olive oil, flip it over and top the cooked side with your toppings. Close the grill and cook covered for another 4-5 minutes or until your cheese is melted and the dough is crisped through. Be sure to check it periodically, moving your pizza around to avoid burning.
Make a party out of it by inviting your friends over and asking them to bring some of their favorite toppings. Set out a big salad and an antipasti platter while you and your guests take turns creating pizza masterpieces for one another. You’ll be amazed by the culinary genius that results when you put your minds together!
Below are the delicious combinations from a recent grilled pizza party of my own:
- Diced potato and yellow bell pepper with minced garlic cooked in a cast iron skillet with truffle oil; kalamata olives; and feta cheese
- Pesto, arugula, capers, thinly sliced Meyer lemons, and Pecorino Romano
- Caramelized onion, figs (roasted in a foil packet on the grill), goat cheese, and prosciutto
- Tomato sauce, sundried tomatoes, prosciutto, and mozzarella
- Summer squash (julienned and sautéed in olive oil), goat cheese, and fresh basil
- Grilled apricots, mascarpone, and honey
As you can see, the combinations are endless, limited only by the brilliance of your friends!