It’s the last weekend of summer, so I decided to bust out my grill and finally make myself a grilled pizza. I had the privilege of eating at the two best pizza places in town the previous two days, so I guess I was inspired to cook up a pizza instead of a sandwich.
The trick to a grilled pizza is to grill the dough before hand and put the toppings on quickly. A few minutes on the oiled side, flip, and then toppings with a closed lid for a few minutes more.
- Tuscan herb flavored olive oil from Oil and Vinegar
- Diced garlic cloves
- Chopped rosemary
- Goat Cheese
- Fresh Mozzarella
- Sliced grilled chicken breast, seasoned with olive oil and rosemary