pizza on the grill

I hope you all had a wonderful long weekend. We spent time soaking up the gorgeous weather this weekend and enjoyed what just might be one of our last nice weekends in the PNW.

We took a family trip to the Bellingham Farmer’s Market on Saturday morning and got a few items to compliment the bounty of tomatoes that have been growing in our garden to make margherita pizzas for dinner. Fresh basil and Samish Bay Mozzarella cheese were paired with a homemade crust and LOTS of tomatoes for this delicious dinner. We cooked down our cherry tomatoes to make a tomato sauce. We added a bit of sugar and a few cloves of fresh garlic (also from our garden) to round out the flavors in the sauce. I could have eaten it by the spoonful!

We used our pizza stone on the grill to bake the pizzas. It worked great to get that bubbly crust with just a bit of char. It was a bit of Via Tribunali via our backyard grill. Paired with a glass of red wine and salad made from more of our backyard veggies it was a perfect evening.

Baking on the grill

The finished product.

Our tasty meal.

It was almost a date...and then this one woke up...such is life.

We might have a pizza lover on our hands.

We hated it. Soon after this picture was taken the last piece was eaten.

...and we're done.

Really done. A drop of water hit the stone while it was hot and it cracked.

What were you up to this weekend? We hope you enjoyed your last days of summer!

the best homemade pizza yet

BJ and I love pizza…like LOVE pizza…especially pizza of the Via Tribunali, Delancey, Tutta Bella variety. The chewy warm crust, the creamy mozzarella and salty savory toppings always fill my tummy with pleasure. I’ve tried to recreate these flavors at home but for some reason the crust doesn’t get crispy enough, the toppings don’t meld together right, there’s too much “moisture” on top of the pizza, etc, etc.

Until last night.

In the February edition of Sunset magazine they published a great sidebar titled “Make Pizza Like a Pro” in the midst of their column about pizza’s growing popularity in the Northwest. I followed all of the directions of Pizzeria Delfina‘s Pizzaiolo (the pizza chef/expert) Anthony Strong and it worked!

A couple notes: We don’t have a pizza stone, so we used a regular baking sheet. I think the key to the whole success of this was warming our baking sheets in the oven for the recommended half hour before baking. When you stuck the pizza on the sheet to bake it made this great sizzling noise.

Also, we baked a couple of our pizzas on the grill to compare the finished product. The results were quite similar and the preferences of our dinner guests were about half and half oven vs. grill.

Toppings Note: We made a traditional Margherita pizza with tomatoes, mozzarella and fresh basil as well as an Italian Sausage and Mushroom pizza.

Wine Note: Red Diamond Merlot. Seriously, one of the best inexpensive bottle of wines out there. Favorite of my MIL Cindy Louws.

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