I want PIZZA: P-I-Z-Z-A, gimme PIZZA, P-I-Z-Z-A! (anyone remember that very old school MK&A pizza party video???…they couldn’t have been older than 11) it was one of my faves back in the day!
Just fact checked and that song was released in 1995, they were born in ’86- so boom baby they were 9! I called it.
Moving along to the present day, I was thrilled when Chef Adam said he was going to make pizzas on the grill. And let me tell you it’s genius. It’s a next level BBQ play that couldn’t be easier to do. It might even be cheaper than doing burgers and dogs if you stick to good old margarita za’s…you can fact check this yourself and let a girl know!
Are you drooling yet?? If not, all good, guess you’ll just have to test it out for yourself!
GRILLED PIZZA TIPS
- TAKE IT EASY Store bought dough will do just fine (or you can make your own!) just make sure you set it out to proof (aka double in size) so that the dough is lighter and more manageable.
- STRETCH THAT DOUGH Form your basic rectangle shape before placing on the grill and adjust accordingly once the dough hits the grill.
- GREASE IT UP Olive oil is your friend to keep things from sticking!
- CLOSE THE GRILL Once you have your dough set, close the grill for a few minutes to act like an oven. It’ll circulate the hot air to cook both sides.
- SWISH AND FLIP When the dough seemed nice a cooked and easy to lift off the grill, flip it over using tongs in a quick, confident motion.
- TOMATO/TOMAHTO Store bought sauce is just fiiiine, but you can buy late season “uglies/seconds” tomatoes that will be cheaper because they’re not as pretty, more sweet and ripe for a sauce.
- FRESH CHEESE FTW Adding hand torn mozzarella is the play, just have a paper towel handy to absorb some of the moisture once the cheese starts to melt. Shredded is totally fine too, but fresh wins.
- PLAY WITH TOPPINGS If you grilled up some veg, add it to your ‘za! Or some fresh herbs/basil to really make it homegrown. Prosciutto is totally a move too.
When I think pizza, I immediately want a cold glass of bubbly red. It’s such a playful pairing. Soooo refreshing when it’s hot. Plus the ABV (alcohol by volume) is lower than your average glass of wine so it’s not as potent and you won’t get as tipsy. Now Lambrusco, the classic sparkling red of which I speak, hails from the Emilia-Romagna, a northern Italian region known for its food. Think balsamic vinegar, parmesan cheese, prosciutto and yummy bolognese sauce. The high acid factor in the wine plays well with the richer meats, so feel free to add meats to your pizza. The wine stand up! A few things to keep in mind when buying this frizzante aka “slightly fizzy” wine:
- LOOK FOR “SEC” on the label or ask for a DRY Lambrusco. Then there’s no risk you’ll open a slightly sweet bottle.
- DRINK ‘EM YOUNG! These wines are meant to be sipped and served within a year or two of production.
- CHILL THEM. You must. End of story.
- BUY IN BULK. Trust me, you’ll run out of it sooner than you think because it’s such a crowd pleaser.
- RELAX. Take a load off and just have fun with this wine, that’s really the best way to enjoy it!
Let me know if you find any favorite brands. Always wanting to try new labels.
Well I’m off to each some lunch. All this food talk is making me HUNGRY.