By Julia Westhoff
We’ve been undergoing a huge change in what we cook and eat these days. Part of it has to do with us finally catching on to this crazy cooking tool. You may have heard of it – it’s a gas grill.
I know, I know – we’re late to the game – we actually only got one a couple of months ago. Part of it has to do with us eating more meat (and less grains), but mostly we’re just realizing how easy the grill is.
One of my favorite new meals is the grilled pizza. We get some flatbread (my favorite comes from the Habashi House at the River Market) and throw on whatever veggies, meat, cheese, or spreads we have in the fridge. It takes about two minutes to prepare and even less to eat. We make it for dinner parties or for a random Tuesday lunch at home.
Grilled pizza – I love you! Spring – you’re not so bad yourself! Here’s one of my favorite ways to prepare grilled pizza:
Pesto Grilled Pizzas
3 tablespoons prepared pesto
1 cup charred cherry tomatoes*
½ cup fresh mozzarella
Handful of fresh basil
Salt and pepper
Brush the flatbread with olive oil and spread pesto to cover. Layer tomatoes, mozzarella and basil. Sprinkle salt and pepper to taste. Grill about 5 minutes so that the flatbread is crispy and the cheese is melted.
*To make charred cherry tomatoes heat two tablespoons of oil in large pan over medium-high heat. Spread cherry tomatoes in a single layer and sprinkle with salt and pepper. Leave them alone for a few minutes until they are charred and splitting open, then turn them over and repeat on the other side. These are great right away and are also nice to have in the fridge for salads, pasta or more grilled pizza!