Tonight after pruning the tomatoes plants that are quickly out growing the cages that I have used for the last three years, I decided to make some homemade pizza dough and grill some pizza. This is my second attempt this summer at grilling pizza. Last time, the crust was what was lacking. Too thick and too many toppings. This time I decided to keep it simple.
The pizza dough is better. Amazing. This time, the crust is good. I wanted to find a way to stretch it thinner to get the crisp and chewy, Cheeseboard type crust that my little family has grown to love. After brushing it with garlic oil and laying it on a 500 degree preheated grill, it is a skill to keep it moving and get the nice char marks and crispy edges, without letting it rest too long and burning.
So on go the oven roasted tomatoes, creamy goat cheese , smoked pork loin, and grilled gypsy peppers. For my daughter Lucia, a fire roasted tomato reduction and fresh mozzarella. She is a fearless and adventurous eater....but really wants to be a kid eating cheese pizza tonight. I oblige. I make two 8 inch pies with the pork loin, one cheese pizza and one Frog Hollow Peach pizza drizzled with honey and dotted with dolce pecorino. Delicious!
Since the weather was unusually balmy for Berkeley tonight, cut up some fresh Frog Hollow peaches, tiny Lucero strawberries and macerated them in a nice Spanish white wine with a squeeze of lime in two glasses to accompany the pizza for my Husband Troy and I.
Topping off the meal, slices from a miniscule, sweet watermelon.