My back-up grilled pizza recipe was inspired by the potato leek soup my dad used to make when I was a child. In addition to leeks, we received potatoes from the food collective this week. Andrew sliced and grilled these and set them aside. Again, I sprayed canola oil on the rolled out dough and laid it on the grill pan, let it cook for a few minutes and then flipped it. We did a team assembly of the pizza, topping it with marinara, Fontina and mozzarella cheeses, the leeks and potatoes.
Both pizzas turned out great! I was worried about burning the dough, but I made sure to keep a close eye on them and all turned out well. The grilling pan we picked up at Bed Bath & Beyond especially helped. My pizza crust is typically thin and crispy, but on the grill it was even thinner. It seems that cooking on the grill allows more air to penetrate the dough, ultimately creating a lighter and might I add tasty grill flavored crust. To top it off, the cheese melted just right and the flavors really jumped off both pizzas. I will definitely be creating a few more grilled pizza recipes to enjoy in the last weeks of summer.