Homemade Pizza

Saturday, September 3, 2011

Thursday night we rolled out fresh pizza dough that we had picked up at the Dekalb Farmers Market. We topped it with sliced mushrooms, baby spinach, chunks of chicken breast (cooked from Wednesday's dinner), fresh garlic, cherry tomatoes from our garden, sprinkled with cheese & drizzled with olive oil. Jim turned up our gas grill to high, heating our pizza stone to perfection. Within minutes of the flat bread dough hitting the scorching hot stone the crust is cooked to a lovely gold crisp, veggies are wilted down, and the cheese melts into all the toppings. After removing from the heat, let the pie rest for a moment or two, allowing all the savory flavors to blend together. Slice into triangle wedges and enjoy the most delicious Pizza ever!

THE ATTIC © 2016
Template by Blogs & Lattes