We have making pizza down to science here.
And I must admit that this is due to the secret weapon in my kitchen; My Daughter!
She has the perfect touch when it comes to preparing the dough; which we buy at a local pizzeria, and she has the perfect touch when it comes to layering the ingredients!
She gets the dough just right. Thin but not too thin and she has a light touch with the cheese, which is key to proper cooking.
Her specialties include but are not limited to the Margarhita and pepperoni pizzas.
We were so confident with our skills that we threw these pizzas on the grill! First time ever and they were perfect!
Fresh oregano made the pepperoni especially delicious for th meat eaters but the overwhelming favorite was the Margarhita with basil fresh from the garden and fresh mozzarella.
I tried my hand at something a bit more fancy; spinach and red onion with mushroom and goat cheese topped off with a balsamic vinegar reduction.
The reduction came out perfectly, it was my first attempt! I simply poured about 1 cup of balsamic vinegar into a small frying pan and on meduim heat let it cook until it started to thicken.
My mistake was to pour it over the pizza before baking. I should have drizzled it over the pizza when it was finished cooking to keep the thick texture that I so proudly created!
Lightly blanche the spinach before layering on your pizza. It can dry and burn if you don’t.
Tr your hand with your favorite ingredients. Be patient. Cook with loved ones and Enjoy!
Tags: balsamic vinegar, balsamic vinegar reduction, basil, fresh mozzeralla, fresh oregano, goat cheese, goat cheese pizza, grilled pizza, Margarhita pizza, mozzarella, mushrooms, olive oil, oregano, pepperoni, pizza, pizza dough, pizza on the grill, red onion, spinach, tomato