July 23rd, 2010

Sarah Goes To a pizza fest.

Friday lunches are back. We were slow to fire up the grill this year. After much debate the crew decided to give pizza a go. The idea had come up last year, but it never gained tractio Tasks were assigned, charcoal was purchased, and the grill was dusted off.

Early Friday afternoon the prep table was loaded down with personal toppings: coppa, prosciutto, ham, smoked sausage, roasted garlic, caramelized onion, pepadew peppers, tomato sauce, olive oil, olives, parsley, basil, mozzarella, and parmesan. There was enough variation to make a unique pie every time.

In order to get a crispy crust we heated a pizza stone on the grill. The first pie had a doughy crust and trouble transferring from the peel to the grill. By the sixth pie a system was in place that resulted in pizza perfection: crispy crust, bubbling cheese, golden toppings. One brave soul made a vegetarian pizza (a violation on all counts) and endured much harassment as the pie slid onto the grill. The meat lovers in all its glorious variations dominated the scene.