Grilled pizzas.

Last night, Kate and I grilled pizzas. I whipped up the dough on Thursday night following a recipe, "Grill, Baby, Grill," on Mark Bittman's blog Bitten. Originally written by Ann Marie Conte, it maintained Bitten's philosophy of minimalism and simplicity in approach and cooking. For the sauce, we used an easy sauce recipe. We rolled the dough out for three small ovular pizzas with a diameter of eight inches or so. They took on a rather irregular shape and were far from perfect ovals. We slathered an even amount of sauce on and topped it with a layer of shaved mozzarella. Our basil hasn't produced as much as we want, but we trimmed a few leaves. We ripped them into small ribbons and placed them on the mozzarella.

We use a gas grill and opted to for foil on the grates. Within five minutes, the crust was browning nicely and turning crispy. A few minutes later, the center was hot and the crust evenly cooked. The end product surprised both of us with its flavor and wonderful texture. We had some concerns about the dough after we accidentally poured an extra tablespoon or so of olive oil into the mix. We rolled out half the dough, so three more pizzas await us. We've though of ways to improve them with various toppings, and we're excited to have a new recipe to experiment with over the course of the summer.