Good evening bloggies!
New goal for the fall: Sunday Fundays!! If we are going to have workweeks full of grad classes, homework, and eventually working part time (see here about my new job situation) we need to make sure all of our weekend days count! I am just so excited to not have to work every other weekend. It gets old after a while and there is something so wonderful about slow Sunday mornings and lazy afternoons filled with all the things you like, mine being: working out, Sunday brunch, reading The Globe/circulars, clipping coupons, going out and about and being with family and people I love.
After yesterdays eventful afternoon, my mom and I got cookin’! I love cooking in the kitchen together with just my mom; we both love making good food and she always keeps the kitchen neat and organized (perfect for blogger photos). We were making grill-pizza yesterday, a personal favorite for both of us. We began by prepping the toppings:
My childhood all-time fav pizza: black olive and mushroom (things are evolving a bit I promise!).
Grill Pizza How-To:
After the ingredients are prepped we heat the grill, giving it some time to burn off anything left from the last use and get good and hot! Before putting on the dough, we turn it down to low so they don’t cook up too fast. Cut the dough into individual size pieces and stretch out so they are pretty thin. Next, rub some olive oil on each side of the dough so it doesn’t stick to the grill. Then we head out to the grill, each pizza dough plated. Place dough on the grill, making sure to pull and stretch them flat. Close the cover and allow to cook for about 7-10 minutes. Once they begin to puff up and grill marks appear, take off and put on the plates; they shouldn’t really stick to the grill. Take the dough inside and top! This is the fun part, you have a few minutes to craft your own creation atop the already grilled side of the pizza. One created, take your pizza back to the grill and place dough side down. Keep the grill on low and close the cover to allow the dough to finish cooking and the topping to heat up. After about 10-13 minutes you pizza should be ready! Take in and try to stop and take a photo before devouring:
That would be a mushroom, tomato, red pepperm, olive and basil pizza on whole wheat dough. I have to say that I did enjoy my last grill pizza a little more because I used tomato paste as a base for the toppings. Since I don’t eat dairy, it needed a little more flavor without a sauce or topping. I ended up spooning on a little bit of my mom’s homemade pasta sauce that she was making to freeze for weeknight dinners.