It’s been a long time! I know, right? I start a new job and get all fancypants and neglectful and forget that I have a blog!
Things have been going well. New job is good. The commute is not bad. Learning LOTS. LOTS, I tell you!
The downside is that I am so wiped (and lazy) at the end of the day, I can’t be bothered to do much besides stuff my face with chips ( Chile con queso, Kettle Chips are you made of crack? I love you way too much) and surf the internets. I have not attended to the things that I told myself I would; running, crafting, cooking, finishing the shoes I’m making, etc. I have lost steam. I’m hoping that by getting a new post up today, it will be the catalyst to start a fire under my ass and get my shit together. I want and need to finish what I started and really, I have no excuses.
So allons-y, n’est-ce pas? I bring you: Pizza, part deux.
So you know, I really love the no knead pizza dough? I think I’m going to give up all my other pizza dough recipes and stick to this. They only drag with the dough is remembering to do it the night before because it takes so long to rise but, I don’t have to knead a damn thing and the pizza crust is the best that I’ve ever tasted. Better than most restaurants.
Since the summer gods/goddesses have finally blessed warm weather on the Pacific Northwest, I knew that I had to try my hand at grilling this pizza. I had bookmarked a post from All Buttoned Up about her success at grilling pizza and last week for pizza night, I had this lovely goat cheese and ground lamb and fresh basil and well…..the time was right. It was time to do this!
We got the grill up to about five hundred using charcoal while I stretched out the dough enough for three pizzas. We would have had a fourth but the little dough ball died a sad death by falling on the floor. Insert sad face.
We brushed the top of the dough with olive oil and placed the oiled side directly on the grill. Keep checking the bottom for grill marks. Keep it there long enough so that it firms up, about three minutes or so. While the bottomed grilled, we oiled the top side. Once the bottom was firm, we flipped it over. We placed our toppings and whatnots on grilled side while the other side cooked (hopefully, that makes sense). Quick advice: Work quickly! The pizza can burn if you lollygag around while wondering how much goat cheese or lamb to add. I’m just saying. Once you get the toppings on, close the lid so that the cheese melts and the other toppings can get hot. Once it’s all gooey, take off grill and serve immediately. Again, work fast! This quicks up very quickly.
I have to say, it was a work of beauty. Nice crispy, flavorful dough that was accented by the right combination of oregano, basil, goat cheese and lamb. I couldn’t have asked for a more perfect summer meal outside, on the patio with my boys.
The only thing I would change is that I should work faster on The Boy’s pizza. It had a little too much char (well, burnt bottom to be honest) and he didn’t like it. I’ll use our pizza stone to control that.
But other than that, I cannot WAIT until the next pizza night! It’s gonna rock!