Last weekend we went out for dinner to one of our favorite pizzerias in Seattle called the Flying Squirrel. I heard about it from my friend Ali Austin Scheff who is the Dining Editor of Seattle Magazine and writes the blog Eating Seattle. We've become big fans of the Flying Squirrel and battle rush-hour traffic on a regular basis to go there (it's nowhere near close to our house but we're addicted).
I'm not loving pork these days (pregnancy related) so in steering clear of sausage, peperoni, Canadian bacon, and prosciutto, I chose a vegetarian pizza called "The Farm". It was so good that I barely said a word once it arrived because I was horsing it down.
I even tried to re-create it the next night at home. Mine was delicious but Flying Squirrel definitely does it better. If you can't get there though, try this topping combo next time you make pizza. Deeeeeeeeeeeelicious!
We opted to do pizza on the BBQ this time. It turned out great and is a good way to avoid using the oven on hot days. My sister-in-law introduced us to this method and here are her tips...
- Brush olive oil on the grill
- Roll out your pizza dough, then brush one side with olive oil.
- Place on the BBQ, oiled side down, for a few minutes (until it's slightly browned).
- Remove from grill and brush olive oil on the non-grilled side.
- Flip it over so the grilled side is up.
- Add sauce, cheese, and toppings of your choice.
- Put back on a well-oiled BBQ grill until pizza is cooked, keeping lid closed to help heat and melt the cheese.