Grilled Tomato, Spinach and Feta Pizza

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LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
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Bealeton
I did pizza's again in the same week for 2 reasons. #1. They're GREAT and #2. I wanted to see how the Domino's crust reacted to being frozen.

The dough works frozen as it would fresh, so a little R&D paid off!

Hand formed the crusts and seasoned the crust with a little garlic, salt and oregano. On to the kettle with a big chunk of cherry wood I let burn down for the 'wood' flavor. Didn't notice it at all and will stick with lump next time.

Cathryn's pizza with sauce, mozzarella, spinach, garlic and oregano.
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Nice glowing pile of coals held back with a firebrick, works better than the Weber Charcoal holder for sure!
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Mine and Shawn's pizza with sauce, fresh from our garden tomato's and jalapenos, Feta, oregano, basil, garlic and spinach.
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Finished pizza topped with fresh green onions. This was probably the best pizza flavor combination I've ever had, homemade or from a restaurant!
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Cat's finished pizza.
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Perfectly crisp crust.
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Shawn made a sponge cake, mandarin oranges and jello dessert topped with whipped cream! YUM
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I could have saved you just a little of that R & D. ;)

Sam's Club sells a box of about 15 (I think I remember 15) frozen pizza balls. Thaw according to their directions, and they are just about as good as fresh made. Publix Supermarket sells fresh pizza dough balls in the bakery department, and I've frozen and thawed them very successfully.

But, if you listened to me, you wouldn't have experimented, so you'd never know for sure.

That all looks great, and reminded me that I need to make more pizza at home. It's never as good when you go out.

BOB
 
Nice pizzas Larry. I may try the dominos crust next time I want pizza and don't have much time.


Sent from my iPhone using Tapatalk. Got tired of waiting on free app, so I bought it.
 
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