It’s here! It’s here! Our first grilled pizza of the season!
I have to admit, I’ve been waiting for Grilled Pizza Day for about a month now. This particular cookout plan requires a little bit of advance work (making the dough ahead of time, preferably far enough ahead to refrigerate it for a few hours), as well as ready audience participation. So some nights, we were feeling a bit lazy and didn’t want to hand-make every morsel of food that we ate. And some other weekends, we were short on prep time. Tonight, the stars aligned, and we got right to work.
I made the dough before church this morning and let it rise during the hourlong service (thank heaven for the Episcopalians!), then put it in the fridge when we got home. Shortly before it was time to fire up the grill, I sliced and diced a red bell pepper and several vegan burger patties, washed some pre-sliced mushrooms, and got my black olives and pizza sauce in order. LeeLee, in the meantime, raided our herb garden and came back with some lovely basil, oregano, and parsley, which he chopped up with our kitchen scissors.
Then we made our pizzas in the usual way, which is to say, in all manner of styles. Some (mine) went heavy on the Daiya mozzarella; some (LeeLee’s) were veggie-meat-lovers’ specialties. In all, we made six mini-pizzas and mowed down four of them; the other two are hanging out in the fridge, primed for lunch tomorrow!
Welcome back, grilled pizza!! We have missed this meal so. Now, we’ll make up for lost time, all summer long!
:)