Pizza Trial

We made pizzas from scratch this week, three small rounds, and topped them with everything we could find in the fridge: Italian sausage; Swiss and mozzarella cheeses; sweet peppers; arugula; zucchini slices; roasted tomatoes; onions both green and white; broccoli; duxelles; bacon; tomato sauce with oregano; fresh sliced Paul Robeson tomatoes in different combinations, then each of us tasted all of them.

Raised the pizza dough three times. Grilled above a hot fire on the Weber grill, flipped, topped the seared side, then baked on the grill again, covered this time, to crisp the bottom and melt the cheeses. Another time, I'd pre-cook some of the veggies - it cooks so fast this way that the veggies were essentially raw.

And I'm still looking for the perfect pizza crust. This one, from Sunset magazine, was good - and we loved the blistery, dark places where the dough was stretched thinner - but not as yeasty-tasting and chewy as I like. Still, it was a fun experiment and one we'll enjoy repeating. We froze the other three crusts uncooked, so it will be even easier next time we have a pizza trial.