My fanatical love of thin-crust, brick oven style pizza has left me a bit biased against other forms of pizza. I have always been a bit of a hater and brushed off grilled pizzas as not a “true” pizza much as the same way I feel towards the deep-dish. But with time, comes maturity, and lately I have been trying to overcome my biases of the past and be more open toward other pizza forms. As you may know today is a special day, and on a day like today shouldn’t peace and acceptance be the message? Last night I finally decided to give it a whirl and I must say, I loved it. Now will I ever be friends with the dreaded deep dish? Only time will tell…
Joking aside, one thing that started to turn the tables on my opinion of grilled pizza are some old college friends. Mandi’s old roommate Sarah and her fiancé Mike are VERY serious about grilled pizzas. We called them up yesterday to make sure we were doing everything right. After a few tips and some reassurance, we were ready to go!
We started with a fresh herb sausage. The herbs in our garden are exploding and just begging to be used! Today we didn’t want to discriminate, so we just used everything we had. The only thing not from the garden was this lemon basil I found at the store. There isn’t often basil varieties, so I grabbed it up right when I saw it.
Thyme hiding under the huge cauliflower leaves.
Purple basil, and baby sweet basil. We only used a little of the purple basil so it wouldn’t feel left out, but it isn’t quite ready yet.
This is by far my favorite planter at the moment!
I actually later doubled the amount of oregano and marjoram. That’s a lot of herb!
I let that sausage sit in the fridge for about an hour. Then started making pizza toppings. When you make grilled pizza, its important to have the toppings still warm because there isn’t much time to heat the top of the pizza. Here are some onions caramelizing with a few chard stems.
That tasty herb sausage.
I would have liked broccoli rabe on this pizza, but they didn’t have any at the store. We picked some of our chard instead.
You need to have all your ingredients out and ready by the grill.
Use olive oil instead of flour when stretching the pizza.
The grill needs one side very hot, and one side on low.
Slap your pizza down on the hot side first. Throw that cover on and sit patiently for about 3 minutes! If your grill was extra hot like mine, 2 minutes will do the trick. But on a gas grill, I am thinking you should wait 3 or even 4.
Now flip that pizza over to the “cool” side of the grill. Whoops! Looks like a bit of uneven coals. I will smooth them out for next time. You do want some charring though. The char is what sets grilled pizza apart!
Now top this thing QUICK! You want to give it enough cover-on time to melt the cheese and bring everything together.
Pretty tasty! Also fast and easy with some store bought pizza dough! This was good enough to fully change my mind about grilled pizza! I might make some again tonight! Exclamation!
Not much to report down here, for the sausage, just put all the herbs you can find into some ground pork or turkey. Add salt, pepper, and red pepper flakes. Let it sit an hour before cooking.
The pizza was some sauce you can find here, sautéed chard leaves, caramelized onions and chard stems, and fresh mozzarella.