Friday, August 03, 2007
One Local Summer 2007: Week Six
Pizza on the grate
I had planned a more elaborate meal here at Old Vines, but somehow it is Canning Season so my culinary energies have been diverted.
We grilled pizzas last night for this week's meal. Each of us has our own particular loves/hates as pizza toppings, so it is just as well that we made these individually. (Four things help the grilling process: 1. pizza dough is usually a sticky dough: either add more flour, OR coat the rounds with flour on both sides; 2. get a pizza grate; 3. liberally coat the grate with nonstick cooking spray, and 4. precook one side of the dough, then take it back inside and put the toppings on it.)
Dough made with local flour, nonlocal EVOO and salt
These were the potential toppings:
Tomato sauce from brand-spanking new tomatoes (Orange Banana, Black Russian, Riesentraube, Amish Paste)
Red or Sweet Onions
Green or White peppers (sweet) or roasted Poblano pepper (zesty)
Herbs (any combination of onion greens, basil, rosemary, marjoram, summer savory, oregano, arugula)
Homemade mozzarella (from organic Iowa milk, sigh, so not local but the sweat effort was local)
Sea salt and/or olive oil (obviously imports)
Other than the doughmaking and the chopping, this is a fairly unlaborious meal for the head chef; everything else is DIY...
Finished pizza. Note flour on crust.