So I had a bunch of vegetables to use up and yesterday I had the brilliant idea to make a grilled pizza for dinner. It’s a technique I’ve wanted to try for a while. I figured, while I was at it, I’d also grill some CSA zucchini to put on top, and maybe use up my basil and garlic scapes in a pesto to go on it as well. I’d throw some black olives on top for a little extra flavor and color.
In theory, it sounded great! But it seemed this pie was doomed to begin with. I had a major problem with the dough. I don’t know what the heck I did, but when I took it out of my bread machine it was so thin and sticky. The consistancy was all wrong. I just added some flour and was like – well, we’ll see what happens. I also was unsure about the pesto. Mind you, I’m not a huge fan of pesto to begin with. It’s one of those things that I always think I’m going to like, but rarely do. You can just see where this is going can’t you? Well, I just didn’t like any of it. I suffered through a piece, but didn’t enjoy it. The pesto was far too strong, the zucchini got too much char, and the dough — while not completely awful — was certainly not right. I was also disappointed that despite the fact that I cooked the pizza on the grill, it didn’t have any kind of real “grilled” flavor. Oh well, it’s not like I’m looking for pizza maker jobs in Chicago or New York or anywhere 😉
I guess it wasn’t a good night for pizza. Then again, Jake did eat four pieces of the pepperoni pie I made for him and Noah. Maybe I should stick to the traditional!