Real quick for pizza lovers...

One of the things I started this blog with was pizza. With our company this weekend, I perfected a couple of things and wanted to share...

(1) My sauce this weekend was PERFECT. Saute 1/2 of an onion (diced) with 2-3 large cloves of garlic put through a press or zester (minced if not an option) and olive oil. Once all nice and sweaty, dump in a can of diced tomatoes juices and all. Saute until the mixture turns pretty "dry" (most of the excess is out). Then add a can of paste, the volume of the can in water, and mix well over heat. The sauce will be pretty thick, and not simmer right (read: hot tomato sauce splattering all over the kitchen and you), so you just want to bring it up to heat. Process in a blender or with an immersion blender for a nice smooth consistency and flavor with salt and pepper to taste. If you want to add some herbs, feel free to do so with the diced tomatoes. We like fresh basil ON the pizza, so I opt to leave the sauce more plain.

(2) The crust was the same recipe, but I spread the dough out on parchment paper pieces to rise a little again (in little personal-pizza sized portions). At cooking time, I flipped the pieces over onto the grill (paper on top), and peeled the parchment off once placed. It worked PERFECTLY and yielded beautiful, crunchy on the outside/fluffy on the inside, crust. Usually the crust gets sort of mashed down, but this was GREAT. I also, as a first layer, spread garlic butter over the whole crust (after it was flipped like a pancake and the cooked side was up). THEN I put sauce down and made pizza as usual. Gave the part of the crust that didn't have sauce on it a nice taste.

Once the dough was on the grill, everything I'd done in the past was the same.

I totally need to do a tutorial on grilled pizza with everything and delete the old posts...put that as a "to-do" :)