The first grilled pizza made it off the grate and for me that signafies the official beginning of the grilling season!  Crows are fond of grilling almost everything (veggie pouches, fish, shrimp, burgers, kabobs, mushroom caps, etc.) but what gets us most excited would have to be pizza.  What started off as a high anxiety learning experience, Miz Emily can vouch for those first attempts back on Custer St. with major dough sticking problems, has now morphed into an easy tradition of sipping wine, deciding on new topping combos and achieving the satisfaction of that perfect flip.

perfect flip- no stickage and beautiful grill marks

Usually we grill pizza for a crowd but last week Mo VBar and I got to enjoy our two creations all to ourselves.  We’ve been trying to get alot of these JP Crow dinners in while we can because by the end of the month Mo will be moving to NYC to start a new crow outpost there.

We put on some tunes from brooklynradio.net, decided on our toppings and followed our standby pizza grilling technique outlined in a previous post.  Since we all have similar tastebuds it didn’t take us long to come to a decision:

Pizza #1: garlic oil, mozz, sliced tomatoes, and artichokes topped with a sprinkling of pecorino romano and freshly chopped basil.

Pizza #2: pesto, diced chicken sausage, caramelized onions, diced red pepper and a combination of mozz and goat cheese.  This was a play off a panini that the three of us enjoyed a couple months earlier that proved to be simple and satisfying.  We washed it all down with some Sauvingnon Blanc from one of my favorite wine producers, Root:1.

We were too busy that night to take any pictures of the finished product but here is a grilled pizza i made a couple days later with the leftover half a dough.  For toppings i used fire roasted tomatoes, sliced mushrooms, diced kalamata olives, fresh mozz, pecorino romano and chopped basil.

We’re all anxious to try new and excited pizza toppings and techniques so feel free to share some interesting combos with us!