Table Talk
Grilled Pizza
I returned home after cooking at a client's on Monday, sat down at my computer to check email and to try to come up with a plan for dinner. Dinner is often a challenge after spending 3 or 4 hours cooking for someone else. If sufficiently inspired, I'll often piggy back on a client's menu and purchase extra ingredients (on my own dime, of course) for one of the dishes, making enough for my own dinner that night. Today's menu had not captured my mouth's imagination (being one of those people who needs to be in the mood to eat something) so I was both unmotivated and uninspired as I contemplated my choices. I wasn't keen on heading back to the grocery store, though for the right idea, I would. As I was online, my niece Kelsey in Florida popped up on screen for an online chat. How do I grill pizza? she queried, knowing from her mother that this was my favorite way to do pizza. Well, that was all it took--grilled pizza for dinner! After outlining the simple method for her, I tried to decide what I would put on our pizzas that night. Pesto. Prosciutto. Fresh tomato. Mozzarella. Arugula. Bleu Cheese. Artichoke hearts. Olives. Parmesan. Peaches. Goat Cheese. Oh my. I couldn't choose. So I did what any fickle cook does...I decided to cook 4 different pizzas:
Grilled Pizza with pesto, mozzarella, prosciutto & fresh tomatoes
Grilled Pizza with grilled peaches, goat cheese & basil
Grilled Pizza with pesto, mozzarella, artichoke hearts & kalamata olives
Grilled Pizza with prosciutto, pesto, bleu cheese, mozzarella & arugula
What a feast! The pizzas were thin, crunchy and each different. Because of their size, Charlie and I were able to eat a slice of each, with another slice left over for each of us for lunch the next day.
