Grilled Green Pizza

As I said on Wednesday, grilling pizza was on my summer to do list.

Last year I made my first attempt at grilling pizza, and it was kind of tricky.

Like how do you get the dough onto the grill?  And how do you flip it over?  And how do you get it to cook without turning into a charcoaled mess?

Well, this year after doing some research in magazines and on the internet, I’ve worked out the kinks.

It went a lot more smoothly.

The crust on grilled pizza is just so amazingly crispy!

And with two kinds of cheese and avocados, how can you go wrong?

Grilled Green Pizza

(slightly adapted from Rachael Ray Everyday Magazine)

makes 2 small pizzas

1/2 recipe for pizza dough (I made a full recipe, then divided it in half)

3 tbsp olive oil

1 clove garlic, smashed and peeled

1 tsp ground cumin

1 green pepper

1 red onion, peeled and cut into 8 wedges (keep root end attached)

1/4 cup salsa verde

1 1/2 cups pepper jack cheese, grated

1/4 cup feta, crumbled

1 avocado, sliced

Handful of cilantro, chopped

Prepare your pizza dough (or use store bought).

Heat grill on high to 500º.  Prepare garlic/cumin oil by placing the oil, cumin, and garlic in a small bowl and mix together.

Slice the sides off the pepper so you have four pepper “planks”.  Arrange the peppers and onion wedges on a baking dish and brush both sides with the flavored oil.  Place the veggies on the grill, and cook, turning with tongs, until tender and charred in spots (about five minutes).  Take off grill and cut pepper planks into strips.

Lower the heat on one side of the grill to low.  This is the key to grilling pizza!  Shape your dough into two rectangles.  Place them on the back of an oiled baking sheet.  Slide the dough onto the grill, long side of dough perpendicular to the grates on the low heat side of the grill.  Space-wise, I found it easier to cook my crusts one at a time, but if your grill is large enough, and you’re strategic enough with the placement of your first piece of dough, you could probably do them both at once.

Cover, and cook crusts until the bottom gets firm and starts to brown (about 3-4 minutes).  Loosen the crust with a spatula.  Let cook another minute.  Then with the help of tongs and spatula, flip the crust over.  This should be fairly easy as the dough should be firm and lift easily.  Cook until bottom starts to brown, about two minutes.

Remove crusts to baking sheet, flat side down.  Now it’s time to add the toppings.  Brush with flavored oil.  Spoon on salsa verde.  Layer on pepper slices, onions, and pepper jack cheese.  Put the baking sheet on the cooler side of the grill and cover until cheese melts (2-3 minutes).

Remove from heat.  Add the feta, avocado, and cilantro and enjoy!

It’s the weekend.  Fire up the grill and have some pizza… and a margarita!

Grilled Pepper Salad with Garlic Croutons

I did something daring this weekend.

I bought a herb garden.

I’ve had a hanging basket of flowers on my deck twice during past summers, and neither did very well.  The flowers turned brown and fell off.  Needless to say, I didn’t rush out to buy plants this year.

But lately I’ve been feeling like my deck needs some color.  So I stopped at the Garden Center after work on Saturday and perused the plants.

I decided maybe I should actually ask for some advice, since my past endeavours with flowers haven’t gone so well and discovered the error of my ways.  I’d been trying to grow shade loving plants in a sunny location.

Then I got looking at the herbs.

I’ve also tried to grow a few herbs inside on my windowsill one time, and that didn’t go so well.  I don’t think I watered them enough.

I was considering doing a window box garden full of herbs, but that would have meant a trip to Canadian Tire to buy the window box, and then I would have had to deal with transferring the herbs from their individual pots to the window box, which was getting complicated.

Then the Garden Center employee so helpfully pointed out that they had pots of various herbs already planted for sale.  Now that is my kind of gardening.

I looked them over and picked the “Country Kitchen” pot that had the tallest basil and best looking flat leaf parsley.  I’ve also got thyme, chives, curly parsley, oregano, and sage growing in there.

I’ll be making pesto straight out for the rest of the summer!

Let’s see how long they survive.

Michael gives them three days.

Anyways, I really should have bought this planter ages ago because then I could’ve used my own fresh basil in this salad.

It’s delicious!  I made it last summer and I’d been dreaming about making it again for weeks.  It’s the perfect side to go along with a variety of BBQ dishes, including the chicken I’ll be sharing with you on Friday.

Grilled Pepper Salad with Garlic Croutons

(from Rachael Ray Magazine)

2 cloves garlic, finely grated

1/4 cup olive oil

3 bell peppers (I used red, orange, and yellow)

1/2 pint grape tomatoes, cut into quarters lengthwise

1/2 small red onion, thinly sliced

1 tbsp red wine vinegar

8 oz. fresh mozzarella, cubed

1/3 cup fresh basil leaves, torn or chopped

1/2 large baguette (I used whole wheat), sliced


Make garlic oil by combining olive oil and garlic in a small bowl.  Set aside until ready to use.

Preheat grill to medium-high heat.  Cut peppers into four panels (easier for grilling).  Grill covered until softened, about 10 minutes.  Remove from grill, and when cool enough to handle, cut into squares.  Put the peppers, tomatoes, onion, and vinegar in a large bowl.  Stir to combine.

Brush both sides of the bread slices with the garlic oil.  Grill, turning once, until browned, about 2-4 minutes.  Cut into cubes.

Add the rest of the garlic oil to the salad and stir to combine.  Toss in the croutons, mozzarella, and basil. (*Note: if I know I’m going to have left overs, I add the croutons to the individual servings so they won’t get soggy.)

Happy grilling!