Back in April, we grilled pizzas over an open fire and that experience was the subject of one of my weekly emails (sign up here) and then a post the following week. Now, in more weather-appropriate times, let's revisit the concept of open-fire pizza grilling.
It couldn't be easier or tastier. Armed with freshly picked jewel-orange cherry tomatoes, pesto, caramelized onions, prosciutto and a basket of figs, we hit on some great summery toppings.
Given some cheesy bits as a base, you can go forward from there. Friday was fresh mozzarella, Saturday was the rest of the mozzarella with some Parmesan to fill in the bald patches and Sunday was an all-out fridge-cleaning adventure with rock-hard manchego and some funky herb-flecked goat cheese from our neighbor.
You're wondering about the crust. I didn't bother rolling out my own this weekend knowing how much pizza making I had ahead of me. I used flatbreads, available at bakeries and in some frozen sections of the grocery.caramelized onions, sliced figs, chiffonade of basil, sea salt.
All I'm saying is that "seriously, this is the best pizza I've ever had" was heard from one of the guests.
I give all credit to the equipment and the ingredients.
Buy the Texsport Heavy Duty Camp Grill ($25.50)