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.