Ahh…my favorite time of year. Pizza time.
There’s nothing I love more than pizza made from fresh tomatoes, fresh herbs and with homemade crust. We’ve been on a grilled pizza kick recently, using the garlic and herb dough recipe from Cook’s Illustrated. The dough cooks in a flash on a hot charcoal grill. What sets it apart is infusion of the olive oil with rosemary and garlic before incorporation into the dough.
Toppings for the pizza included homemade pizza sauce (lots of fresh basil and dried oregano from our yard), sliced tomatoes, and grilled chicken and onions. And, of course, a mix of provolone and mozzarella cheese for my husband (I can’t have dairy, but with all the fresh flavors on this pie I didn’t even miss it!)
Rather than top the grilled pizza crusts and try to warm the ingredients on the grill, we usually finish them in a 350 degree oven for just long enough for the toppings to heat and the cheese to melt. And…voila! Delightfully misshapen, ooey-gooey, fresh-from-the-garden pizza.