The unbelievably warm weather this week, plus the threat of rain tomorrow conspired to get us to try a recipe we have been putting off forever: grilled thin-crust pizza.
The recipe comes from Cuisine at Home magazine. It involves a yeast-based crust that Yoli prepared last night. We got all our ingredients ready today: red peppers from our garden, some olive oil, mozzarella cheese, bacon, and pizza sauce.
The hardest part was just getting all the shells rolled out so we could keep making pizza after pizza. I would cook one side over direct heat for a minute or two, then take it out and flip it done-side-up onto the table. Yoli would put on toppings and I’d put it back on the grill over indirect heat for like 6 minutes or so, before sliding it back over the direct heat briefly to crisp the crust.
Since we had so much stuff outside anyway to prepare these pizzas, we and the girls decided to just eat outside. It was a nice day.
Some sprinkles began to fall before we were finished, but rain did not stop our pizza parade!