A week of pizza. I made some pizza dough over the weekend, let it rise, punched it down and put it into the fridge to rise again slowly. Monday I took it out, broke into 4 sticky pieces stretched them out on the grill and cooked them. Then I had 4 pre-made personal size flat bread pizza crusts. score!
Day 1 – I top with slices of manchego and pears and some chopped walnuts per the Bon Appetit recipe and cook in the grill.
Day 2 – repeat of day 1 but in the oven
Day 3 – I forget… stuff I found in my fridge
Day 4 – sauteed beet greens, feta and sun-dried tomatoes
It was awesome! These were all vegetarian but the possibilities are endless and I can use stuff I already have. No shopping required. Grilled pizza is great to have in my cooking toolbox especially in the summer when I don’t want to turn on the oven or when I have leftover beet greens I need to use. You would think I would be sick of it but I’m totally not! Maybe next time I will make a double batch of dough.