A few nights ago, David and I met up with some of our friends from college for a dinner date and to catch up, since we haven’t been able to coordinate a get together in the two months that I have been here. We decided on pizzas on the grill because they wanted to try out a new pizza stone they had, and it would be something different and delicious. So we each decided on a pizza we were going to make with Tyler and Melissa covering the dessert, and David and I the salad. We made two different pizzas, one antipasta pizza and then of course, David and I brought his homemade pimento cheese to spread on the dough with some spinach for our southern pimento cheese pizza, both were delicious, and lead us to the realization that our pizza grilling skills were a little lacking at first. We definitely have it down pat now, so I will be sure to offer you some of our tips and tricks to make it happen.
So, lets start off with the pizzas:
Antipasta pizza Ingredients:
- pizza sauce
- cheese (provolone, parmesan, mozzarella)
- artichoke hearts
- red peppers
- black olives
and then Melissa informed us that Rachael Ray recommended that you top the antipasto pizza with romaine lettuce, but we opted to skip out on that specific topping, and the pizza was great! We used a dough from trader joes, which cooked great on the grill, sans the minor mishaps in trying to move the pizza from the prep pan to the pizza stone on the grill. When we first got to the grill Melissa and I had rolled the dough out so large it was bigger than the stone, but then we couldn’t even get the pizza off the pan on to the stone, despite our best efforts, so Melissa and I took it back inside and picked it up and placed it on literally the worlds largest spatula so we could put it on the grill. Well, then it got stuck to the spatula, so it was this whole ordeal, but I think despite the struggles, we did a pretty good job getting it to all work out for us.
The second pizza was the one with the pimento cheese, on this one we were a little wiser and decided to cook the crust for a few minutes before adding the toppings. We brushed each side with olive oil and placed it on the grill and let it cook for a few minutes, then we added the spinach and the pimento cheese and let it finish cooking the rest of the way. It was pretty good! Here is a shot of the boys trying to get the pizza off the grill, so you can see this GIANT spatula I was speaking of!
For a salad we opted for greek, and I didn’t want to cop out and use some sort of bag salad and boring dressing so I scoured the internet to find a homemade dressing recipe to spice up the salad, and I have to say it was quite a hit.
For the dressing I used the following recipe:
1/2 cup of olive oil
5 Tbsp of red wine vinegar
2tsp of dijon mustard
Salt and pepper to taste
3tsp of balsamic vinegar
Honey to sweeten it
freshly squeezed juice of 1/2 a lemon.
basil and oregano to taste if desired
Mix all the ingredients up and sprinkle over the salad, then toss all ingredients together and serve, quite delicious!
Melissa made a great dessert, perfect to pair with grilled foods! She cooked down some fruits with sugar and cinnamon and then served it over vanilla ice cream, it was top notch, and super easy, definitely a great dessert for a night when we don’t have time to slave away baking all day in the kitchen, OR you just don’t want to!
So, here is a variety of different recipes you can use to mix and match with other meals OR you can just recreate our casual dinning experience and toss some pizzas on the grill, and serve with beer on the back patio! Either way, I guarantee it will be tasty!