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Pizza on the Grill

Pizza on the grill makes for a perfect summer date night.  Making them and experimenting with pizza in a whole new way was interactive and delicious.  I started the day shopping for the ingredients.  Pizza #1 was planned and Pizza #2 was a bit of a modge-podge. The dough came from Wealthy Street Bakery in East Town. The toppings came from Aperitivo and Relish located in the Downtown Market.

Pizza No. 1 Monique's Marvelous Marinara Sauce La Quercia Prosciutto Americano Bayley Hazen Blue from Jasper Hill Farm, VT Fresh Arugula Mozzarella Cheese Drizzled with Balsamic Reduction

Pizza No. 2 Smoking Goose Dodge City Salami Roasted Red Tomatoes Mozzarella Cheese Feta Cheese Fresh Purple Basil

We also enjoyed a bottle of Mesta Rosado which is our absolute favorite Rose of the summer. The 100% Tempranillo from Spain is fresh, crisp and has slight tones of strawberries.

The pizzas were very easy to make.  Simply stretch out the dough and glaze one side of it with your favorite high quality olive oil.  Lay on the grill at Medium-High for 1-2 minutes.  Flip and add toppings (minus the fresh herbs!) and shut the grill cover for 5-7 minutes.  We toyed around a little bit about how long to have the grill lit for and which burner.  It was recommended to us to have only one burner on and let the whole grill get hot before starting.  Just watch it closely and you will figure out what works best for you.

Cheers to the many meals of summer and may the season stay long.


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