At the beginning of summer I decided to try out my green thumb. After several failed attempts of growing herbs inside, I decided to move it outdoors to the sunshine. In the city, we have shared outdoor space so I went out and bought herbs, some tomatoes, soil, and big pots.
Successful! Mint, basil, thyme, and chives. Inspired by the abundance of basil, the Hubs and I decided to grill out and make pizza. Did I say grilled pizza? Yep! It was a lazy Friday night, and I had some left over pizza dough, pizza sauce, cheese, garlic, onions, and tomatoes.
The idea came to me after grilling bread in culinary school, a light bulb went off and I realized it could be delicious and actually work. The key is to have a super hot grill and patience because it will stick but then once the grill marks are set you can easily remove the dough with tongs.
First, I grilled the green tomatoes.
Second, I drizzled olive oil on the pizza dough we placed it on a super hot grill – toasted up the dough and then flipped it, added the toppings and waited for it to melt and infuse all of the flavors together.
We were caught in a down pour of rain, but overall it was amazing. A must do again. The charred grill marks add a whole new layer of flavor that transforms pizza into a fresh summer-y treat.