Pizza

Friday nights are typically pizza night in the Brooks house. But when the temps reach 85+ with near 100% humidity, turning the oven on at 450 isn't an option. Earlier this year we tried cooking pizza on the grill and had good results. Thanks to Jaime, we tried the dough directly on the grill surface. Starting with a good spray down of Pam, then cooking the dough on one side for five minutes before flipping it and ading the ingredients produced a crispy crust. For toppings we used standard pizza sauce from a jar, some artichoke hearts and cheese. But the special topping was corn relish. The relish provided a spice that is not standard in our pizza's. This could have been about the best pizza ever. Aside from the grill, leaving the dough in the fridge for several days (like I said, pizza night is Friday, and last Friday we had plans to have pizza, thus starting the defrosting process) made the dough very easy to stretch out and cook.

Great pizza night!!! Pairing with Pacifico Sol cabernet is an excellent dinner.