Philly Weekend: Grilled Pizza

Carly and Rob are using a patch of their backyard to grow some organic vegetables. There are herbs, squash, beets, carrots, and even a couple of baby watermelons (adorable). I used some of their homegrown rosemary and cherry tomatoes on some grilled pizza, and then topped another small pie with dried figs, prosciutto and sauteed onions.

Like I learned last time Pizza dough is really easy to make, and grilling it is also surprisingly easy. I just rolled it out, brushed olive oil on one side, put it on the grill oil side down, and let it firm up a bit.

Then I brushed the other side with more oil, flipped it, added toppings, and let it finish cooking. Cooking time was only about five minutes–I opted for toppings that were all precooked. The tomato pie was simple and tasty–the dough was chewy and tender, less crunchy than it would have been in the oven but just as delicious. And the the fig-prosciutto-onion pie, not a Bittman idea but all Carly’s, had that amazing sweet-salty thing going on.

Basically, everyone should try making their own pizza, and if you are lucky enough to have access to a grill, then you should also grill your own pizza. Someday soon, I’m going to try this on the stovetop.