Grilled pizza with Babbling Brook: the crossover blogisode

Yesterday I went over to my friend Stacey's house for a long-awaited sewing date. I haven't sewn on a machine in years (decades, actually) and she just added the hobby to her list of crafty endeavors. She showed me how to make a simple tote bag that I am gifting to a cousin, whose birthday I missed recently. I call it my punk rock bag. Besides the super cool fabric, it also has ragged lines...very punk rock. And I, uh...intended it that way. Right...

Cool bag

I've also been wanting to try grilled pizza. I've been reading a lot about it in FoodDay and in blogs lately. What a great way to avoid heating up the kitchen AND making pizza. I started the dough Sunday morning (whole wheat since I ran out of bread flour) and the 2 lbs I made was enough for 4 pizzas.

Our combinations:

• Fresh basil and fresh mozzarella (not quite margherita, but close)
• Tri-color peppers and mozzarella
• Artichoke hearts, mozzarella, and fresh basil

And the most decadent pizza award goes to...

• Gruyere and bacon (bought at farmers market), with a few sweet 100s tomatoes from Stacey's garden (pictured)
  

We learned some valuable lessons, too.

1. Don't set the porch on fire by allowing Shawn to use lighter fluid
2. Grill one side of the dough, take it off the heat for a few minutes before decorating it and let it rest before putting it back on the grill to finish cooking; makes for some outrageously delicious crust
3. We are pizza toppings geniuses (or, at least advanced)