Last year, I was making some great pizzas, but in the process I was testing the oven's ability to handle extreme temperatures, bumping it up to 500 or 550 degrees, smoking myself out of the house and cracking baking stones left and right.
This year I decided to try a new method in the hopes that it would be easier on my cooking equipment and my nostrils... grilled pizza! I used this dough recipe from the Other Martha, and grilled it inside on my cast iron grill pan. it was really easy and really tasty. I rolled it super thin and it crisped up quite nicely. Still some smoke, but no cracked cookware!
Topped it with sauteed sweet cherry tomatoes, garlic scapes, mushrooms (all from the CSA), as well as some Italian sausage, mozzarella and basil.
This year I decided to try a new method in the hopes that it would be easier on my cooking equipment and my nostrils... grilled pizza! I used this dough recipe from the Other Martha, and grilled it inside on my cast iron grill pan. it was really easy and really tasty. I rolled it super thin and it crisped up quite nicely. Still some smoke, but no cracked cookware!
Topped it with sauteed sweet cherry tomatoes, garlic scapes, mushrooms (all from the CSA), as well as some Italian sausage, mozzarella and basil.
