Before sharing an easy little recipe, I just wanted to mention that Hadley’s birthday came off without a hitch (miraculous!! Not even a meltdown from the birthday boy!). Dave and I hope to tag team a couple of posts, so those will come a tad later. Just wanted to thank all the friends and family who helped us celebrate our special little boy. And, now, on with the show!
I’ve had some pizza dough thawing in the fridge for days, with one plan percolating in my mind: grilled pizza. It’s the closest thing to wood-fired pizza that you can make at home, smokiness and char marks included. Side note: I know there are folks who swear by a pizza stone, but with how infrequently I’d use it, it would inevitably turn into just one more clutter-causing item in our kitchen. So, just can’t take the leap, sorry!
So, when we saw plenty of blue sky and puffy white clouds last night for the first time in weeks (we’ve had puffy clouds, just not at dinner time), I declared it pizza time.
This is a wicked fast meal. Seriously, it took longer to heat the grill and make the salads. So, if you try this at home (which I advise you do!), it’s all about the prep! Get everything ready, then it’s only a matter of moments until you’re chowing down.
1/2 to 3/4 cup sauce
3/4 to 1 cup shredded cheese (we used parm and our new favorite soft cheese, havarti)
Any toppings you like (ours was plain ‘cuz we’re boring like that, but you could grill some peppers, mushrooms…heck, STEAK if you want; just grill it up first because the dough doesn’t take long and they won’t have a chance to soften on their own)
Preheat your grill. Drizzle your dough with olive oil (I put some on a plate and flipped it to coat – this is imperative!). Get all your toppings shredded and ready; bring them outside on a tray.
Set the grill to medium.
Hold up the dough and allow gravity to help stretch it out. You won’t get a round pizza; it will be rustic, but that’s okay! Set the dough down straight on the grill rack and close the top for a minute or two. It’s ready to flip when you out a spatula under and the dough separated easily; you may have to work a little if it settled into the notches, but it should be relatively easy.
Once it’s flipped, start putting your toppings and sauce (if using) on top. Put your lid down to allow the cheese to melt. Once it’s melted (really only a minute or two) use a spatula or two (maybe tongs, too; depends on what you find easiest) to slide the pizza off the grill and onto a clean plate. And, finito!
Serve with a salad and a glass of wine (or water…still nursing), and think about how sometimes the simplest things in life are the best.