The seeds of the grilled pizza dinner party were sown a few months ago, at my tapas party. After a few glasses of wine. I think it went a little something like this:
Rowdy to Heidi: “We should all get together for a grilled pizza party. At Sally and Victoria’s, that is.”
Heidi to Victoria: “Hey! Grilled Pizza? Your house?” And she made a sort of spinny finger gesture to encompass the intended guest list.
Victoria had told me about her grilled pizza and I really wanted it. And because that’s just the sort of gracious folks they are, last Saturday evening was grilled pizza night.
It was the best sort of dinner party, to my mind. The kind that involves a sunny afternoon, and free flowing wine, and plentiful pre-dinner snacks, and a whole lot of laughter.
Oh, and did I mention grilled pizza?
The pre-prep had involved setting the pizza dough to rise, and preparing a variety of toppings: a mixture of prosciutto and figs, pesto, tomato sauce, peppers, anchovies, goat cheese, paper thin slices of chorizo, parmesan, olive oil.
The actual grilling process was fast and furious. The dough was patted out into oblongs, then lifted onto the grill over medium flame. After only a minute or so, they were removed, flipped, and topped on the cooked side. Then back onto the grill for another quick minute and they were done. Because grilled pizza cooks so quickly, the toppings must be precooked.
The pizzas were cut into narrow slices, the better to sample all of the varieties. The crust was crunchy on the outside, yielding on the inside, with a hint of char from the grill, and just thick enough to provide a good foundation for the toppings.
As the summer twilight slowly deepened, we finished dinner and moved on to fresh peach pie. When at last, nobody could eat another bite and coffee had been drunk and it was time to say good-bye, my mind was full of plans. I will definitely be grilling pizzas of my own soon, and often.