{"id":4941,"date":"2015-06-24T07:35:09","date_gmt":"2015-06-24T14:35:09","guid":{"rendered":"https:\/\/www.threeadventure.com\/hootnannie\/?p=4941"},"modified":"2015-06-24T07:39:10","modified_gmt":"2015-06-24T14:39:10","slug":"a-unique-pizza-experience","status":"publish","type":"post","link":"https:\/\/www.threeadventure.com\/hootnannie\/2015\/06\/24\/a-unique-pizza-experience\/","title":{"rendered":"A Unique Pizza Experience"},"content":{"rendered":"

Recently, Hoot came up with a great idea; let\u2019s grill some pizza! It\u2019s hot here in these days, and heating up the house with the stove or oven doesn\u2019t sound great\u2026but standing outside in the heat over a 400 degree grill sounds terrific! \ud83d\ude09 After a bit of googling and some gathering at Trader Joe\u2019s we were ready! Well, not quite yet\u2026to add to the experience, I (Annie) wanted to try doing a cauliflower crust pizza (in the oven, defeating my indoor heat thing above) along with the grilled stuff. Sound weird? Maybe\u2026but it was great!<\/p>\n

Okay, so we used Trader Joe\u2019s ready-made pizza crust and just sort of free-formed a couple of dough pies. Meanwhile, I got the cauliflower recipe from over here<\/a> and had that going on the side. One of the pizzas was red sauce, pepperoni, and black olives with regular and smoked mozzarella. The other was pesto with garlic chicken, pine nuts, cherry tomatoes and regular mozzarella. I did the cauliflower pizza half and half.<\/p>\n

We\u2019re still working on our technique for the grilled pizza, as it takes a little practice and confidence. If you\u2019re up to giving either pizza a shot, and I highly recommend that you do, here\u2019s some of our lessons learned to help you have a superb experience of your own:<\/p>\n

– Keep the dough a little thick when you\u2019re making the pies. It stand up better on the grill.<\/p>\n

– Brush one side of the dough with olive oil, and start with that side down on the grill. Once it starts to set up and puff a little, pull it off onto a cookie sheet. Brush the uncooked side with olive oil and flip it over. Now you\u2019re all set to put your toppings on the cooked side and then throw the uncooked side down on the grill.<\/p>\n

– We found that using a cookie sheet to kind of help move the pizzas around and off and on the grill was helpful.<\/p>\n

– Once you put the pizza back on the grill, cover it so the toppings and cheese get all bubbly and delicious while the bottom crust gets cooked.<\/p>\n

– For the cauliflower crust, I followed the recipe pretty much to a \u2018t\u2019 but the standout is that you need to be sure and strain the hell out of the cauliflower before mixing the other ingredients in. I did this with a dish towel and twisted it til my hands hurt. You\u2019d be surprised how much water is in that thing!<\/p>\n

So there you go..our crazy, delicious pizza adventure in a nutshell. Get out there and grill you up some yourself! Oh, and let us know what you like on your pizza!!<\/p>\n\n\n

\"Cincopa<\/div>\n