We had our friends John & Laura over for dinner last night and decided to grill some pizzas. We went with a traditional margherita pizza as the safe one and then went a little crazy with our flatbread style pizza. The flatbread ended up taking the prize for the night.
I cut up some yellow onion, zucchini, squash and eggplant, placed them in a ziploc bag and let them sit in olive oil and sea salt
while I was in between putting away our stuff from this weekend's trip to San Diego and putting out hors d'oeuvres. Patrick was trapped on the couch with a baby and a bottle - its amazing how much longer stuff takes to get done when 1 person is out of commission. Trader Joe saved me: a block of honey goat gouda with sliced green apple and a roasted red pepper/artichoke tapenade with crackers. Nom nom.
We figured out the trick to getting the dough juuuust right...after almost burning one of the pizzas last night haha. Roll your dough out into whatever shape you want and brush one side with olive oil. Lay the oiled side down on the grill and cook for about 4-5 minutes.
Here's where we made our mistake: we cooked both sides and then brough the dough in for toppings. What we should have done: while still on the grill, brush the top with olive oil and then flip when the bottom side is done. Leaving the dough on the grill, bring your toppings out and go to town.
The veggies from earlier went onto the grill for a little charring before they went onto the pizza. I had roasted some garlic earlier amidst all the veggie chopping and baby wearing, and cooked it just enough to make it spreadable. For the flatbread I brushed it with olive oil, spread the garlic, loaded with grilled veggies and topped with cheese - a swiss/gruyere mix that is AMAZING. Thank you again Trader Joe.
I could have eaten both pizzas by myself, but I had to leave room for strawberries with fresh whipped cream. ;-)
I'm off to get a run in before Tripp wakes up hungry again. Have a lovely Monday!