Dough-Si-Dough

My neighbors, who were also in the pizza class with me yesterday, brought their two bags of dough over and we combined forces to make lunch today.  It was nice to have three recollections to help recreate the process.

We opted for the grill approach since it was a nice day and there is something appealing about grill marks on food.  

We all attempted to form our dough into crusts, some more round and thin than others.  Then when we had thrown the dough around enough, we started grilling two crusts at a time.  

After a few minutes on the first side, it was time to turn the crust over and add the toppings.  You can tell that KC went to class and learned that you are not supposed to pile them on.

Contrary to my husband who determined to use every possible topping and a lot of it (see top photo).   He’s never been one for moderation.

The toppings included carmelized onions, roasted tomatoes, sauteed eggplant and peppers, sliced olives, pepperoni, mushrooms, basil, mozzarella cheese, parmesan cheese, and aleppo pepper.

It was a great day to sit outside on the deck, sorting out the various flavors on our grilled pizzas.  Some of us even had leftovers.  Jake enjoyed bits of crust.