Morbid right? But it’s one of my favorite dinner party questions, “What would your last meal be?” That’s if you knew it was “time” … Maybe that crazy Staten Island man who predicted the world ending on May 21st at 6:30 PM was polishing off a Porterhouse topped with crab or shrimp around 6:15?
For me the question is simple, it would be summer (if we’re already fantasizing I might as well choose the season too) and it would be either a tomato, basil, mozzarella sandwich made on Joe Leone’s semolina roll, followed by ice cream OR a grilled pizza.
I love pizza, it’s my comfort food. My mother might as well be Italian. Pizza and wine are like air and water for my family. Here’s a summer version of the classic, prepared on the grill and unbelievably delicious. You won’t ever make a pizza inside again if it’s warm out, I guarantee.
Grilled Roasted Red Pepper and Tomato Pizza
(serves 2 for dinner, 4 for appetizers)
Grilled pizza has a completely different texture that oven pizza – better in my opinion. It’s lighter and more doughy. If you pick doughnuts over bagels (tough choice) this might be more your style. It’s also a great vegetarian option to a barbeque menu. Forgo supermarket pizza dough and visit your local pizzeria, typically they will sell you fresh (and real!) dough for a couple of bucks
- 1/2 a pizza dough
- 2 roasted red pepper (chopped)
- 1 large tomato (chopped)
- 1 c. mozzarella cheese (cut into small cubes)
- 1 glove of garlic
- Olive Oil
- sea salt
- basil leaves
Preheat the grill using the medium setting on the grill. Stretch the dough into desired shape, square or circle, using extra flour if dough is sticky. Prepare vegetable and set aside. Meanwhile to “infuse” oil, place glove of garlic and enough oil to cover in a microwave safe dish and microwave for 30 seconds, this will create a garlic olive oil.
Place dough on grill and allow side to cook for about 3 minutes, until slightly browned. Flip over and brush oil on pizza, topped with veggies and cheese and cover grill. Lower settings to low and allow the cheese to melt and bottom to brown. Remove from grill and top with basil and sea salt.
Best enjoyed with a crisp and cold white wine!
