Tonight's supper is grilled pizza. The pizza dough recipe is from "Naples at Table" by Arthur Schwartz. Yeast, water, salt and flour, how simple. Put the ingredients in a stand mixer and let it go with the dough hook for 10 minutes. Let it rise couple for a couple of hours and you have pizza dough.
I grill the pizza on my gas grill for approximately eight minutes, or until the bottom of the pizza is brown. I top mine with L. E. Roselli Pizza Sauce available at Delicious Orchards. One pizza became margherita, topped with mozzarella and basil, while the other was a white pie, mozzarella, ricotta and caramelized onions.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.