A strange phenomenon happened this week here in Seattle. Our usual gray clouds and cool temperatures were replaced with this wonderful warm shining orb in the sky: the sun. Temperatures are supposed to be in the 70’s for the next week or so, which basically means that everyone in the Pacific Northwest is freaking out. People are already calling in “sick” to work and children are gleefully jumping into the frigid Puget Sound waters. The parkas have come off and we’re ready to celebrate.
When we get these nice warm days in Seattle I like to spend as much time outside as possible. You really never know when your next chance to get Vitamin-D in a form other than “pill” will be. So, I decided to organize our entire menu this week around using our BBQ Grill–I won’t even have to go inside to cook! At the end of the post, I’ve also included a little “how-to” for making pizza on your grill. Happy BBQ’ing–at least until the rain returns next week.
Tuesday- (no grilling tonight since we’ll be at our Bible study)
Wednesday- Grilled Chicken Kebabs
Thursday- Bratwurst, Roasted Potatoes and Garlic (done in a tin foil pouch on the grill), Grilled Asparagus
Friday- BBQ’d Pizza (instructions below)
Saturday- Honey-Citrus Marinated Pork Chops and Fire-Roasted Peppers
Sunday- Mother’s Day = my day off of cooking!
How To Make Your Own Pizza On The Grill:
- Preheat half of your grill on high heat and half on low heat.
- Make your dough and sauce. Or cheat, and buy them. I like Trader Joe’s pizza dough–it’s only about $1.50 per dough and it tastes just as good as any dough that I’ve ever made.
- Roll out your dough on a flat surface until it’s your desired thickness (a lightly oiled upside down cookie sheet or a lightly floured cutting board work well).
- Put the dough directly on the grill grates (use the hot section for this)
- Use tongs to gently rotate the dough for 2-3 minutes until the bottom side is browned and the dough holds its shape.
- Move the dough to the cooler section of the grill and flip it over. Put sauce, cheese, and toppings on your pizza.
- Return your pizza to the hot side of the grill and let your pizza cook until the cheese is melted and your dough is cooked through, about 3-5 more minutes.
* We like to use a pizza stone instead of putting the dough directly on the grill. If you use a stone, just leave the stone in the grill while it is preheating and assemble your pizza directly on the stone. You do not need to flip the dough, just cook your pizza until everything is cooked through, 5-7 minutes.