page 3-4 for recipe although it is in backwards order with the method first and ratio second. pg 5 gives you their pizza tips.
We usually have this pizza on Friday and use up whatever veggies we have left from the week or growing in the garden.
Friday grilled Pizza
(for 1 pizza)
fresh basil- choppedor cut finely
salt and pepper
1/2 onion sliced thinly sauteed with
1 clove garlic chopped
1-2 Roma tomatoes sliced and patted dry
4-5 slices fresh mozzarella
4 T Parmesan
1. Place your pizza stone on the grill. Start up grill to warm your stone and determine the temperature your grill is, approxinatly. You want between 425 and 475 degrees so you don't burn your crust.
2. Roll out a fist sized ball of dough. You want it to be pretty thin. Transfer it to a cutting board you have dusted with cornmeal. (this keeps it from sticking)
3. Spread the olive oil onto the pizza tip with fresh basil, sauteed onions and garlic, tomatoes, and salt and pepper. Sprinkle the cheese on top.
4. Now you are ready to transfer to the grill. The first time you do this, don't go far away. You want the crust to get crispy but not burnt. This should take between 3 and 5 minutes. Check often until you learn your grill. Once the crust is good, move the pizza up on to the upper rack and let the cheese melt and brown, another 3-5 minutes.
This is actually last weeks pizza. For this week we put feta, oregano, mushrooms and chard on top of olive oil and under grated mozzarella. The nice thing is the combinations are endless. For us success is crispy but chewy crust, sauteing the veggies first and remembering the salt and pepper. Also I tend to overload the pizza with veggies. I am getting better with moderation. My husband leans toward teeny tiny pieces of vegetation. We are trying to meet in the middle.