spice

Even though I haven’t gotten  my beach trip yet, I have definitely gotten in my time outdoors this summer–especially in the afternoon and evenings. Thanks to a badminton court in the backyard I feel like we spend at least 3 or 4 days of the week playing pseudo sports and grilling out. Last night was no different with an intense game of doubles with Mary and Michael and pizza’s on the grill. I’m updating SPICE at school and don’t have my camera, so iPhone pictures will have to do for now.

Pizza on the grill using WholeFoods pizza dough

What you need:

For the sauce

Pomi tomato puree

4 cloves of garlic, minced

bunch of basil

1 c. red wine

Sautee garlic in olive oil, deglaze with wine, reduce by 1/2 add tomato puree basil and simmer for as long as possible

For the Pizza:

Bell peppers, sliced, grilled

baby portabella’s, sliced, grilled

fresh dough (from whole foods, behind counter)

fresh mozzarella, sliced

bunch of basil

What you do:

stretch dough to desired width, brush with olive oil and sprinkle with kosher salt, spread tomato sauce, place mozzarella, peppers, mushrooms, top with torn basil, place on pizza stone on grill at 400 degrees for ten or so minutes and voila!

For supper tonight we ground our own burgers *THANK YOU MRS. WEIR!!!!*** and for apps we have heirloom tomatoes, burrata cheese, basil from the garden

After a long day of recovery from a long night at Raiford’s, we decided pizza on the grill would be the perfect cure. Too lazy to make the dough,I opted instead to grab fresh dough from the closest pizzeria, High Point Pizza. FOR ONLY $2 we got enough dough to fill us up and put us back to bed, for the second time that day.  Once the green egg got to a smoking 500 we ran to Kroger for fresh mozzarella, tomatoes, basil, sausage and pepperoni (for the boys). Turned out to be just way to fun for a saturday night in.