Grilled Pizza

I know, we came to this one a little late since grilled pizzas are showing up everywhere, but that’s okay. While I will never be confused as being cutting edge, I do tend to make a mean dish once I finally hop on the culinary bandwagon.

And I have jumped on this bandwagon with both feet.

Grilled Pizza – The Beginning

To begin my initiation, I stopped by Whole Foods and picked up some of their regular pizza crust (regular as in note whole grain.) My wife makes a mean pizza crust, but frankly both of us had had long weeks. Thus we made the not-terribly-difficult decision to pay the $3 and let the fine folks at Whole Foods take care of all our crust needs. Plus, Whole Foods pizza crust is pretty darn good.

When I got my crust home, I figured we’d want to have pizza with caramelized onions, so I got them started. Then, I divided the pizza dough into four smaller balls, rolled them out flat, and let them rest.

But what to do about toppings?

Grilled Pizza and Laughing Cow Cheese

A long, long time ago the good folks at Laughing Cow cheese sent me a coupon for a free sample, which, of course, I accepted. Because I am kind of a big dummy, I never actually used the darn thing, but that’s okay since my wife keeps a pretty steady supply in the house. (Sorry for the anecdote, but for FTC purposes, I wanted to say something. I mean I did receive free product, I just never really used it. Silly FTC.) Anway, she loves the stuff and puts it on toast, crackers, tomatoes, etc. Edit: that never happened. It was Alouette and Chavrie that sent me coupons. They’re obviously much better for it.

I wasn’t even thinking about it at first. As I was trying to figure out how to top my resting crusts, I settled on doing a balsamic/caramelized onion jam and goat cheese pizza. The problem: no goat cheese! But, as stated above, we did have Laughing Cow Swiss cheese.

You know, sometimes it’s okay not to have all the ingredients you wanted…

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