Saturday, June 12, 2010

Grilled Pizza Margherita

Our garden is finally producing and I was anxious to partake of the bounty. Heather and I are not huge tomato fans so I had to find a way we could enjoy them. I made an herb infused pizza crust dough. Then I skinned, seeded, and diced all the fresh, ripe tomatoes we had. I took some fresh basil from the garden and made a chiffon. I grilled the dough until it was crispy on the outside and chewy in the middle. (Note: Do NOT poke air holes in the dough with your finger.) I topped it with the produce and took marinated mozzarella balls and placed them around the pie. Back on the grill until it was all a melted goo. Can't wait until we have some more ripe veggies.

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