This summer has been all about pizza for me – and the perfect summer pizza is a grilled pizza. This one is topped with smoked salmon, goat cheese, red onions, capers, and arugula. So good! Head over to the SeaChange blog for more pictures and a full recipe tutorial. 🙂
We just got a really nice, new-to-us barbeque from Nate’s parents, and today I christened it with grilled pizzas. I’ve done this before with moderate success (minus the charred bits 😉 ). My technique needs refining, but this is the basic idea!
For some reason I made four pizzas for only two of us. I get over-zealous with cooking sometimes. (OK, often.)
First, grill the veg for toppings (everything has been doused in olive oil, salt and pepper). This nifty veggie grilling rack is awesome. Look at those grill marks! I’m so proud.
Grill the tomatoes until they’re nice and soft and bursty – you then sort of smear them on the pizza base to make the “sauce”, but we’ll get to that later.
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