My friend, Jenny, came over for a little backyard, end of summer, cookout this weekend. We made some grilled personal pizzas from scratch. The dough for the crusts came out great, but rolling it out with a 16oz. beer can wasn’t really ideal. I certainly learned more about making dough, it should be better next time fo’ sure.
I grilled the crusts alone first. Then it was on to the fixins!
Back on a warm grill for 10-15 minutes to finish cooking and melt the cheese. Fresh mozzarella is key, don’t skimp with that shredded crap in the bag.
Finished product! These came out great, but I nearly broke my cheap ass pizza cutter getting through them.
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