Yes, Those are Grill Marks on My Pizza

Above, left: eggplant, green pepper, onion, kalamata, cheddar, roasted chili garlic sauce. Above, right: eggplant, roasted red pepper, kalamata, salami, mozz, a bit of pesto. Or something like that.

And yes I started this post in April and am just finishing it now.

I hate writing, always have.  Even hated long division in elementary school.  I’ve got to figure out a way to post faster so I’m not absent from this fabulous blog for years at a time!

I have to tell you folks about this now that summer veggies abound; I can’t wait any longer.  I’ll be brief with my words, and just post a bunch of subpar pics.  Can someone teach me how to make pretty pictures with my camera?  80P perhaps?  This summer?

This is so easy and so delicious.  You know you want to learn to make grilled pizza after the jump.

You’ll need toppings and crust.  In this case, I prepped the toppings, while my dear husband made the pizza dough.  You could also buy dough.

Form your dough into manageable sized rounds, probably no more than 10 inches; this allows for easy flipping and also fits two side by side our grill.  Oil grill (have it on high) and throw your dough on.  Take it off and flip it when it looks kinda like below, only takes about 3 minutes.

Once you are topped, re-oil grill and throw your pizzas back on until they are melty and crispy to your liking!

This is ready to go back on.

The finished product (gotta try one of each)!

Well that wasn’t so bad!  Maybe I’ll try another post or 2 before 2010, if this one makes the cut;)