Grilled Pizza, 1 of 4 : Pesto, Sausage, Olives and Cheese
Last weekend the Spinas hosted us at their home for the Syracuse-Maine football game, and they made delicious grilled pizzas as pre-game fare.
The Spinas turned out four beautiful grilled pizzas. Logistics have to be a strength to pull off this meal! That was my observation. I wanted to know how to make them, so I tried to follow along with my camera.
First, Eric started out by dividing the pizza dough into fourths.
And began rolling out the dough.
There was a lot of discussion about how thick to make them. They decided to go thinner, rather than thicker.
They use a pizza pan made for the grill.
Meanwhile, Karen began roasting the vegetables on the grill and preparing the line-up of ingredients for the toppings.
One side of the pizza is grilled for about 3 - 5 minutes, it turned over for another 3 - 5 minutes, and then it is removed.
Here is Pizza No. 1 ready to have its toppings applied, while Eric rolls out No. 4.
Pizzas No. 2 and 3 are on the grill being toasted. Pre-grilling the dough keeps the pizza crispy.
The pesto sauce goes down first.
Then the olives, sausage and cheese for Pizza No. 1.
Pizza No. 2 is all veggies on top of the pesto along with fresh basil. Yum!
The trick is to grill the pizza again until all the toppings melt together without burning the crust.
They go back on the grill without the pans.
The crust comes out crusty on the outside, yet still tender on the inside.
We had a smorgasbord of flavors.
Including this delicious chicken pizza. They were all fantastic!
