Yesterday was my hubby’s birthday and we made grilled pizza. I know, I know, it doesn’t sound all that special or glamorous, but take my word for it, this pizza was MAGNIFICENT! It should have a song written about it or something. It was that good. I am still swooning over it. It is always amazing to me how good it tastes with so few ingredients. Not only does it taste fantastic, but with a little preparation, it can be thrown together pretty quickly. I think the next time we have people over, I am going to make this and serve it as an appetizer. If you are going to make one thing from this blog this summer, make this pizza.
Grilled Pizza Margherita
1 lb. ball of pizza dough, homemade or store-bought
3 (or more) cloves of garlic, minced
@ 1/3 cup of extra virgin olive oil
2-3 Roma tomatoes, sliced
1 ball of fresh mozzarella, sliced (DO NOT use regular mozzarella. It won’t be the same.)
A few leaves fresh basil
Coarse Sea Salt
Freshly ground black pepper
Hot Pepper Flakes
- About 30 minutes before you grill the pizza, mix the garlic and olive oil together and let it stand. Fire up the grill.
- Stretch your pizza dough into a round. It doesn’t have to be perfect. It looks rustic if it isn’t perfect. Brush one side of the dough lightly with some of the garlic oil.
- Placed the dough on the grill, oiled side down. Grill until lightly charred and the bottom is cooked. Brush a little more of the oil on the uncooked side and flip it over on the grill.
- Brush the remaining oil, along with all the garlic on the grilled top of the pizza. Place the mozzarella and tomato slices randomly all over the pizza. Grill the pizza until the bottom is fully cooked and the mozzarella is melted.
- Sprinkle some basil leaves, sea salt and cracked pepper all over the pizza. Cut into uneven slices. Devour.
Summer Rolls are one of my very favorite foods. I love them and could eat them all the time. That being said, I had never made them before because they seemed intimidating. Now, that I have, I will be making them all the time. They are not hard at all, but they are a bit time-consuming. I would make these when you are not super pressed for time or are just enjoying a lazy day. Ok, stop laughing. I realize that we, especially parents, don’t have a lot of those kind of days, but these are so worth making. Also, there really isn’t a recipe, per se. It is more of a technique. Then, you can fill the summer rolls with whatever you like. If you want to add some shrimp, go for it. I really just like to keep mine vegetarian and then stuff my face with Chicken Satay. Be sure and whip up the peanut sauce (recipe here on the blog) to go with it.
I am not going to list any quantities because you can just make how many ever you want. Also, we had the best luck with using 2 of the rice paper wrappers at a time even though it made the outside a bit thicker. When we only used one, they seemed to tear and fall apart more. You can try one at a time and maybe yours will do better.
Here is what you need:
Round Rice Paper Wrappers
Romaine, green leaf or Bibb lettuce (shredded)
Cucumbers (peeled and cut into strips)
Fresh Basil (shredded or left whole, if desired. I prefer shredded.)
- Cook rice vermicelli according to the package directions (in boiling water for about 4 mins). Set aside.
- Combine lettuce, shredded carrots and the shredded basil. Have a little place with your lettuce mixture, cucumbers, mint and noodles all set up.
- Spread a clean, damp towel on work surface. Fill a pie plate or shallow skillet with about an inch of tepid water. Working 2 at a time (or 1 if you are brave), immerse the wrappers into the water until just pliable enough to work with. Lay the wrapper on the towel. Place a little bit of all your veggies onto the wrapper in this order: Vermicelli, lettuce mixture, cucumbers and ending with the fresh mint. Take care not to over stuff them or they won’t wrap properly. Wrap up the summer roll like you would a burrito. Take the ends and fold together and then roll.
- Cut in half on the bias. Serve with peanut sauce.