Every year about this time I look around and think, did I have my windows open enough this summer?
Did we get enough fresh, warm air?
Did we do all that we wanted to this summer?
There is never enough open window time. 🙂
The air is always fresh, though not always warm. 🙂
No, the summer escaped us, but all of the major ideas were accomplished.
Our garden was not uber fruitful this year. We had a giant crop of cucumbers early on, before the beetles got them. The tomatoes did well before the hornworms got them. Zucchini also did well, before the beetles came…We just donated the garden to the pigs, they loved it and are still digging out there, for a few more weeks anyway.
The seasons seem to change so fast around here! One day it’s sweltering, the next the fire is roaring. I fear that I’ve hung my last load of laundry on the line until the spring. As much as I will miss all of the outside doings, I will have more time to take care of things inside now. 🙂 Bring on the baking, blogging, crafting and homeschooling!
I am ready. We have had a very busy summer and are ready for a little slowdown. We have some buttoning up of the farm around here, the chicken coop needs to be cleaned out and winterized, the pigs off to the butcher, summer gadgets put away for the winter and on and on….
Now that the warm weather is coming to an end, the grill will go away and so will one of our favorite meals. It’s quick, a great vessel for leftovers and tastes great…
Since this is a quick grilling pizza, your sauce and toppings must be warm when they are put onto the pizza.
We used some leftover bacon from breakfast and garden goodies to make this one…
1 Dough ball
Leftovers from the fridge, garden etc…
You can buy dough at the store or make your own. I always pick one up while shopping, it keeps great in the freezer and is so quick and useful. This dough was an organic sample given to us (perks of the “other” job)
Pre-heat grill to high, scrape your grill clean. It often helps to take an old, clean towel drizzle it with olive oil and rub down the hot grill grates (quickly) using tongs to hold the towel.
Let dough sit out at room temp for about 20 minutes. Rub a little olive oil on a sheet pan (leaving the corners dry). Hand stretch the dough then place it on the tray. Stretch the dough to the corners of the tray pressing the dough into the dry corners (it helps the dough from shrinking back).
Meanwhile heat your sauce stove top.
Sauté all of your toppings. I often just do this in a pan on the grill, top down with the pan handle sticking out while it is heating up….why waste the heat. 😉
Turn your grill to medium-high. Slide your dough off the pan an onto the grill. Close the grill and wait a few minutes. Your dough will rise. You are looking for nice grill marks on the underside and a nice crust. Once that is formed, using a big spatula, place the spatula under the dough and begin to lift, quickly place your other hand to guide the top when flipping and continue the flip.
Now it’s time to top your pizza with the warm sauce, cheese and toppings. Close the cover and allow cheese to melt and bottom to get a nice crust. Once this is done, lift one side of your pizza, slide your original pan underneath and Voila! Dinner!
So Easy…you can omit the sauce and make it into a flatbread….
Pre-cook eggs, add salsa instead of sauce and you’ve got breakfast pizza…
Give it a try! It’s an easy way to keep the kitchen clean and cool. 😛
If anyone out there has any organic remedies for squash beetles and hornworms, I’d love to know! 🙂