Dijon Chicken, Zucchini, and Lemon Kebabs

When it's so hot, you don't want to leave your air conditioned spot, what do you make?  Something super simple that can be cooked outside and doesn't need to be tended while on the grill sounds like a good solution to me!

I found this recipe from Everyday with Rachael Ray in the midst of a bad heat wave when I'd just received red onion and zucchini from our CSA.

These were so good.  My boys wouldn't touch the onion, but my husband and I loved the sweetness the grill brought out in them.  The chicken came out so well, we saved the leftovers for a grilled chicken salad later in the week. 

Make these ASAP.  You will not be sorry!

Dijon Chicken, Zucchini, and Lemon Kebabs Source:  Everyday with Rachael Ray

• 1/4 cup dijon mustard
• 1 tablespoon red or white wine vinegar
• 1 teaspoon dried herbes de provence, crumbled
• 1/4 cup EVOO
• 1 1/2 pounds skinless, boneless chicken breasts, cut into one-inch pieces
• Salt and pepper
• 1 zucchini, halved lengthwise, then sliced crosswise into 1/2-inch-thick half-moons
• 1 large red onion, halved crosswise, then cut lengthwise into 1-inch sections
• 1 lemon, cut into 8 wedges

Directions

1. In a medium bowl, whisk together the mustard, vinegar and herbes de provence. Whisk in 2 tbsp. EVOO. Reserve 1 tbsp. of the marinade for the vegetables. Add the chicken to the bowl with the remaining marinade and coat well using a rubber spatula. Let marinate for at least 30 minutes or up to 12 hours.
2. Preheat a gas grill to 400 degrees . Whisk the remaining 2 tbsp. EVOO and 1/8 tsp. each salt and pepper into the reserved marinade. Add the zucchini and onion and toss to coat.
3. Season the chicken with 1/2 tsp. each salt and pepper. Onto each of eight 12-inch skewers, thread 1 piece of chicken, 1 zucchini slice, a section of onion, a lemon wedge and a second piece of chicken; repeat with the remaining vegetables and chicken.
4. Brush the hot grill grate clean, then lightly oil. Add the kebabs crosswise across the grate, cover the grill and cook for 3 minutes. Using a sturdy metal spatula, turn the kebabs over, releasing the meat from the grate and rolling away from you. Cover and cook until the meat is firm and browned all over, about 5 minutes.

Chicken Caesar Kebabs with Grilled Corn

We had an abundance of lettuce from our CSA (like standing on the side of the road, handing out heads of lettuce abundance), so I decided to turn the Romaine into something Caesar salad, since my husband enjoys it so much.  I stumbled across this recipe on the Rachael Ray website; my husband actually ended up making it, too. 

This was an absolutely delicious meal.  My husband raved about it; it was his first time grilling corn, and while I don't think it came out as well as he'd hoped, it was delicious nonetheless!  The dressing on the chicken and the salad was the perfect balance of tart and sweet.... this from someone who is not a fan of Caesar salad!

A perfect summer meal!

Chicken Caesar Kebabs with Grilled Corn Source:  Rachael Ray

Ingredients

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon anchovy paste
• 2 large cloves garlic, smashed
• Salt and pepper
• 3 large boneless chicken breast halves, cut into 1-inch pieces
• 4 ears corn, husked and halved crosswise
• 1/4 cup plus 1 tablespoon grated parmesan cheese
• 2 romaine lettuce hearts, cut crosswise into ribbons

Directions

1. In a medium bowl, whisk together 1/4 cup olive oil, the vinegar, mustard, anchovy paste, garlic and 1/4 teaspoon each salt and pepper; transfer half of the vinaigrette to a small bowl, discarding any large pieces of garlic. Add the chicken to the remaining vinaigrette and toss to coat; cover and refrigerate for 30 minutes or up to overnight.
2. Preheat a grill to medium. Brush the corn with 1 tablespoon olive oil. Thread the chicken onto four 10-inch skewers and discard the marinade. Place the chicken kebabs and the corn on the grill, cover and cook, turning occasionally, until lightly charred and the chicken is firm, 10 to 15 minutes. Brush the corn with the remaining 1 tablespoon olive oil; season with salt and pepper. Sprinkle the corn and chicken with 3 tablespoons parmesan cheese.
3. In a bowl, toss the romaine with the remaining vinaigrette and 2 tablespoons cheese. Serve the kebabs with the salad and corn.

Chicken Teriyaki Burgers

When meal planning, I always look for a little help; even my four year old suggests dinners for the week.  For the past two weeks, my husband has requested Chicken Teriyaki burgers, and they just didn't happened.  I know he sought a burger made out of ground chicken, but when I saw this recipe posted at For the Love of Cooking, I knew it would be mine... I mean, made, soon.

In fact, due to my running around, my husband was the one who made this on the grill.  In the rain.  Thanks, honey!

I probably didn't pound the chicken evenly/thin enough, so the chicken was a little big to be enjoyable, but otherwise, this was just wonderful.  The teriyaki provided a little bit of tang as a foil to the super sweet grilled pineapple.

Make this soon while the weather is gorgeous and you just want to grill, grill, grill!

Chicken Teriyaki Burgers Source:  For the Love of Cooking

• 3-4 chicken breasts, trimmed of any fat
• 1-2 cups of your favorite teriyaki sauce
• 1 can of pineapple rings (or fresh pineapple if you prefer)
• Low fat Swiss cheese slices
• Low fat mayonnaise
• Hamburger buns (whatever flavor you like)
• Additional topping ideas:
• Lettuce
• Tomato slices
• Sweet yellow onion slices
• Extra teriyaki sauce

Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Pound to an even thickness. Marinate in the teriyaki sauce for 6-24 hours in a Ziploc bag.
Spray cooking spray in a grill pan over medium heat. Add pineapple rings & cook for 3-4 minutes on each side. Remove from grill pan & set aside. Add more cooking spray to the pan; add chicken and cook over medium high heat for 4-5 minutes on the first side. Turn over and add the pineapple rings and low fat Swiss cheese. Cook for an additional 3-4 minutes. Heat the bun in the broiler for 1-2 minutes. Add low fat mayonnaise to the bun, chicken/pineapple/cheese, and all the fixings you want. Enjoy!

Swap: Grilled Chicken Drumettes wth Pineapple Pomegranate BBQ Sauce

I've never heard of a "drumette."  I went to the store and looked for a package of drumettes, and couldn't find any.  I went to another store, and this time I ran into the butcher and asked him.  Many minutes later, I learned that drumettes are a drumstick looking part of the chicken wing; I picked up a package of wingettes, which included the "drumette" as well as the more traditional wing.

I seriously thought they were little drumsticks of some kind when I ordered wings.

This week's swap was BBQ, and I received Jey's recipe for Grilled Chicken Drumettes with Pineapple Pomegranate BBQ Sauce.  I made it on a particularly gorgeous spring day; the kind of day that you just want to be outside and grilling makes perfect sense.

Although it looks like a recipe that would take a long time to come together, it was fairly easy and quick to do.

And it was delicious.  It seems more like an appetizer than a dinner, though we very much enjoyed it as a dinner anyway.  The glaze is perfect on any kind of chicken, and I might put it on baked chicken sometime; Jey mentioned it's really good on burgers!

Thanks to Jey for getting me schooled on what drumettes are and for a delicious recipe, as well as to Sarah for hosting another fun swap!

Grilled Chicken Drumettes with Pineapple Pomegranate BBQ Sauce – adapted from About.com 
by Jey at The Jey of Cooking

• 2 Tbsp. Butter
• 1 Sweet Onion, finely chopped
• 1/3 Cup Brown Sugar, packed
• 2 Tbsp. Dry Mustard
• 1 Cup Cider Vinegar
• 1/2 Cup Ketchup
• 2 Tbsp. Tomato Paste
• 1 8oz Can Crushed Pineapple, undrained
• 1 Cup POM Wonderful Pomegranate Juice
• Juice of 1 Lime
• 2 Tbsp. Soy Sauce
• 1 Tbsp. Worcestershire Sauce
• 1 Package Chicken Drumettes

Melt the butter in a medium saucepan over medium high heat.  Add onions and saute until soft and translucent.  Add in all other ingredients except for chicken drumettes and mix until well combined.  Reduce heat to medium and cook until sauce has reduced and thickened, about 45 minutes.
Preheat grill to medium high heat.
Place chicken drumettes on the grates and grill 20-25 minutes, turning once, and brushing the sauce on during the last 5 minutes of cooking.  Serve with additional sauce on the side.

Grilled Chicken Caprese

Have I told you how much I love the combination of mozzarella, basil, and tomato?  Five or twenty times, you say?  Oh.

Well, I do.  Nothing says summer like these flavors, which is why I so love having them in the winter too, even though the tomatoes aren't in season, because I just can't get enough, both of the combo and of summer.

I've tried several incarnations of this, most notable being Rachael Ray's version (It came from one of her early cookbooks, but check out that super awesome video!  It's not the same recipe, as an aside), which just never came out right.

This version from Cook's Country involves making a (delicious, I drizzled it over my salad) vinaigrette and marinating the cheese in it then dressing the cooked recipe in it in addition to grilling the tomatoes and chicken.

I really loved the addition of grilled tomatoes, though my husband wasn't a fan.   The three year old, well, dinner has been a struggle for us and him.  He refuses, hubby threatens taking away his tv time, and we all end up angry or upset.

I was out of foil, so attempted to "tent" using my Silpat mat.  It softened, but didn't melt the cheese.

Grilled Chicken Caprese Source:  Cook's Country August/September 2011

2T chopped fresh basil
1T red wine vinegar
2 garlic cloves, pressed or minced
salt and pepper, to taste
3T olive oil
6 oz fresh mozzarella, cut into 1/4" slices, halved, and patted dry
1-1/2lb chicken cutlets, trimmed
2 tomatoes, cored and cut into 1/2" slices

1.  Make your vinaigrette by combining basil, vinegar, garlic, 1/2t salt, and 1/4t pepper in a bowl.  Slowly add oil, whisking gently until completely mixed.  Combine 2T with mozzarella, and reserve the rest of the vinaigrette.
2.  Pat chicken dry and season with salt and pepper.  Grill chicken and tomatoes over medium heat, about 2 minutes per side, until chicken is browned and tomatoes have a light char.  Transfer chicken to a serving platter and top each cutlet with two tomato slices.  Drizzle with reserved vinaigrette, then top with an even layer of cheese.  Tent with foil and let rest until cheese is melty, about 5-10 minutes.

BBQ Grilled Chicken

I didn't take photos of this because it was really a last minute meal and we were starving. 

It never occurred to me that grilling chicken breasts would require any more work than grilling them up and then slathering some BBQ sauce on top.  But for some reason, I did a little googling and found this website, which directed me otherwise.  I took her advice and came up with some really tasty BBQ chicken.



First, I trimmed the breasts, and cut slits in them.  I set them in a marinade of 1c olive oil, 1/2c red wine vinegar, garlic, pepper, and Italian seasoning.  I was pressed for time, so I marinated for 15 minutes a side.  Meanwhile, I sprayed my grill, and preheated it to medium. 

I then drained the chicken from the marinade, discarding the marinade, and placed the chicken on the grill with the score marks down.  I basted the top with my BBQ sauce, rotated after about 4 minutes, and then basted with BBQ sauce again.  I grilled them for about 15 minutes total, until the chicken felt firm.

So good and so easy!

Barbecue Chicken Burgers

Annie's Eats has become my baking go-to resource.  Her baked goods have been complicated and time consuming for me, but the results have been exceptional.  Annie's blog is more than just baked goods, though, and I've also made some delicious dinners from her recipes.  I saw this burger recipe come up in her facebook feed, and knew I'd be adding it to the meal plan soon.

I thought it was cool that she added a homemade BBQ sauce; I'm always on the search for one without high fructose corn syrup and/or low sugar.  This one has molasses and brown sugar, so probably not so much on the low sugar, but at least there's no corn syrup.

Definitely a yummy burger; we all loved it and it was a perfect pairing with the veggie skewers I served alongside.

Barbecue Chicken Burgers

Source: burgers from Pink Parsley Catering, sauce from Cook’s Illustrated, via Annie's Eats

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Yield: 4 burgers
Ingredients:
For the sauce:
½ cup ketchup
¼ cup molasses
2 tbsp. grated (or very finely chopped) onion
2 tbsp. Worcestershire sauce
2 tbsp. Dijon mustard
2 tbsp. cider vinegar
1 tbsp. brown sugar
Hot sauce, to taste

For the burgers:
1 lb. ground chicken
¼ cup cornmeal (or ½ cup crumbled cornbread)
1 scallion, minced
1 tbsp. minced fresh cilantro
2 tsp. brown sugar
1 tsp. dry mustard
½ tsp. kosher salt
½ tsp. paprika
¼ tsp. garlic powder
Pinch of cayenne pepper
2/3 cup chopped pulled pork (optional)
5 tbsp. barbecue sauce, divided

For serving:
Burger buns, toasted on the grill
Grilled onion slices
Sliced cheddar cheese
Additional barbecue sauce

Directions:
Heat a grill to medium-high heat.

To make the barbecue sauce, combine all the ingredients in a saucepan over medium heat.  Cook, stirring occasionally, until the sauce thickens and is reduced to about 1 cup, about 7 minutes.  Remove from the heat.  Chill until ready to use.

To make the burgers, combine the ground chicken, cornmeal, scallion, cilantro, brown sugar, spices, pulled pork (if using) and 2 tablespoons of the barbecue sauce in a medium bowl and mix gently until well combined.  Form the mixture into four equal patties.  Transfer to a plate and refrigerate until ready to grill.

Oil the grates of the grill.  Place the burger patties on the heated grill and cook about 3-4 minutes.  Flip the burgers and brush the cooked sides generously with some of the remaining 3 tablespoons of barbecue sauce.  Cook about 3 minutes, then flip once more and brush the second side with barbecue sauce.  Top with cheese slices, if using.  Cook just until cooked through and cheese is melted.  Place the burgers on the toasted buns and top with grilled onion slices and additional barbecue sauce as desired.

Dave Lieberman's Veggie Skewers

For E's first birthday party, I decided to make vegetable skewers to healthy up our burgers and hot dogs, and found this recipe from Dave Lieberman on the Food Network's website.  I made these again to go along with some burgers for the family.

Not only are these super tasty and super healthful, but they're also so fast and so easy too.  It's really a no brainer recipe, but one I never would've thought of on my own.  I added whole mushrooms because they were on sale, and a great addition to any veggie skewer; a no brainer!

Veggie Skewers from Dave Lieberman

Ingredients

• 3 red, yellow, or orange bell peppers (or a combination of), cored, seeded, and cut into 1-inch pieces
• 1 medium zucchini, trimmed, halved lengthwise, and cut into 1-inch slices
• 1 medium yellow squash, halved lengthwise, and cut into 1-inch slices
• 1/4 cup extra-virgin olive oil
• 3 to 4 pinches salt
• 10 to 15 grinds pepper
• 2 garlic cloves, pressed
• 1 medium red onion, cut into 2-inch chunks*

Special Equipment:

• wooden or metal skewers

Directions

If you are using wooden skewers, soak them in plenty of water for about 10 minutes if grilling on an indoor grill pan or for 30 minutes if grilling on an outdoor grill to prevent them from burning up.

Place all of the veggies in a large bowl or baking dish. Drizzle with olive oil and season with salt, pepper, and garlic. With your hands, toss to combine well. Stick onion pieces in with the vegetables to coat with the marinade; avoid tossing once onion is added so that the onion does not fall apart.

Alternate the vegetables with the onions on wooden or metal skewers. The onions will get nice and juicy rubbing up against the other veggies. You can do this up to a few hours before you grill them.

Preheat a grill pan over medium-high heat.

Arrange the skewers on the grill pan and cook, turning often, until slightly charred, about 15 minutes. Remove from grill and serve hot or at room temperature.

*Cook's Note: To get skewer-able chunks of onions, cut the onions in half through the core and then cut each half into quarters. Remove 2 or 3 of the innermost layers, leaving the larger outermost layers. They will fit nicely on your skewers.

Porrrk Chops and Appleshauce

For the latest recipe swap, the theme was grilling.  I got a whole meal plan from the lovely Kelly.  We've only had a grill for about a year, so I really didn't know how to grill the pork chops, and so went to the internet.  I found a website that gave great instructions, but my instant read thermometer is still lacking it's battery, so I sort of guessed.  Argggh, they weren't all cooked all the way.

At any rate, M's first comment was "this is a really interesting rub."  I thought it was really tasty, but was nervous The Boy wouldn't like it, claiming it was "too spicy."  He didn't like the pork at all, but didn't say why.

I thought this was an interesting take on pork chops; my husband typically doesn't like them, generally saying they are too dry.  While he wasn't over the moon about this preparation (but he's generally anti pork chop in the first place), he didn't say he didn't like them.

As I said, Kelly gave me a whole meal plan.  In addition to the grilled pork chops, she also gave the recipe for the big hit of the night, Garlic Red Mashed Potatoes.  Everyone (except for the Babe, who seems to have an anti mashed potato texture thing going on right now) enjoyed these. 

Finally, Kelly made roasted asparagus (which I LOVE, but hubby will not touch), so I chose to make Roasted Broccoli, using a recipe from Food Network Kitchens.  Well, the parts that weren't blackened were pretty tasty, but those that were were pretty bad.  I couldn't figure out how to peel the broccoli stalks, despite reading a few tutorials online, so so just used the florets.  Gotta learn how to do that so I don't feel so wasteful.

Also, like Kelly, I made applesauce to go along.  Another hit here; I used Baked Applesauce, but since it was my intent to feed it to both kiddos, I used four small apples and one T of brown sugar.  It was still devoured by all four of us, so I will continue to reduce the sugar.

 

Thank you, Kelly, for the inspiration to make a complete meal using fresh ingredients!  I probably never would have tried pork chops on the grill without the recommendation.

Grilled Chicken Fajita Fettucine

I found this recipe over on Mel's blog and decided it looked like something to try.

As I'm cooking it, there are a few changes I'd suggest:
1. Start the pasta sooner than the recipe suggests. My water was just boiling when everything else was finished. A good time might be about the time you put the chicken on the grill.
2. Don't slice the chicken before marinating. I wasn't even thinking about this, but it would have been so much easier to grill a whole breast and then slice afterward.

Grilled Chicken Fajita Fettuccine
Printable Version with Picture
Printable Version

*Serves 4-6

Marinade Ingredients:
2 tablespoons fresh lime juice (about 2 limes)
1 tablespoon vegetable or canola oil
2 large cloves garlic, minced
1/2 teaspoon salt
1 tablespoon apple cider or red wine vinegar I used apple cider
2 teaspoons soy sauce
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
¼ teaspoon black pepper

Pasta Ingredients:
3 boneless, skinless chicken breasts cut into fajita-sized strips
1 tablespoon vegetable, canola or olive oil
1 large yellow onion, sliced into half moons
1 green pepper, sliced into thin strips I used a cubanelle pepper
1 red pepper, sliced into thin strips
8 ounces white button mushrooms, quartered
4-6 ounces crumbled feta cheese (Monterey Jack, Pepper Jack or cheddar could easily be subbed here)
1 pound fettuccine
1/4 cup chopped fresh cilantro, plus more for serving
Sour cream for serving

In a small bowl, mix the marinade ingredients together. Place the chicken strips in a ziploc bag, pour the marinade over the chicken and seal the bag. Refrigerate and marinate for 4-8 hours.

Grill the chicken strips until they are tender and cooked through (alternately, you could saute the chicken in a hot skillet to cook or broil in the oven). Set aside and tent with foil to keep warm.

Start a large pot of water to boil. When boiling, add a tablespoon of salt and the fettuccine. Cook until the noodles are tender, according to package directions. Drain.

While the water is heating and the noodles are boiling, in a large nonstick skillet over medium heat, heat the 1 tablespoon oil and add the onions. Cook, stirring often, until they begin to soften, about 3-4 minutes. Add the mushrooms and cook until the mushrooms begin to give off their liquid and start to brown (by now, the onions should be nearly finished cooking). Add the bell peppers and saute until they are crisp tender. I like my bell peppers barely cooked so they retain their sweetness and crispness, but cook them however you like.

Return the noodles to the pot and toss with the chicken, vegetables, half of the cheese and cilantro. Serve the pasta with a dollop of sour cream, if desired, the remaining cheese and additional cilantro. For a prettier presentation (rather than serving from the pot), after combining all the ingredients in the pot, dump the pasta onto a large serving platter or bowl.

Grilled Corn

We had impromptu dinner company last night, so I decided to stretch our new grill's muscles a little bit. I grilled hot dogs, hamburgers, and corn--all for the first time!

We used Omaha Steaks hamburgers. They came out great. I also had some kind of turkey hot dogs in the fridge, so I used those.

Here's how I made the corn:
Preheat the grill to medium. Unhusk corn, remove all the silks. Brush olive oil over the ear. Sprinkle garlic powder, salt, and pepper all over the ear. Roll up in aluminum foil. Grill for about 15 minutes, rotating often. Don't overcook!

Delicious! It was so sweet, and we didn't need to add any butter. Devoured by everyone!

CHICKEN BURGERS WITH GUACAMOLE, CHEDDAR AND CHARRED TOMATOES

Another Robin Rescues Dinner recipe. This was a really tasty burger, but since I'm so new to grilling things, I still have a lot to learn. My burger patties really need to be flatter, and frankly, thinner too (although Robin suggested making them 1" thick!) Found the recipe online here (you can also see what Robin suggests for the extra tomatoes... the book has a recipe as well for what to do with the extra burgers).

These came out pretty well. I was the only one who actually ATE the guacamole, although A wanted it but didn't eat it. I wasn't that happy with how it turned out; next time I will be sure to use red onion instead of yellow, and I might even add a few other items that typical guac uses like jalapenos.

Also, we did these on the regular grill, which I think added a nice flavor. In the future, we will probably slice the tomatoes before grilling, then put the slices on the burger, instead of Robin's method. Also, a slice of cheddar cheese would have worked much better than the shredded.

So, another keeper from Robin. YAY, ROBIN!

• Cooking spray
• 2 pounds ground chicken I used ground turkey
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons dry bread crumbs
• Salt and freshly ground black pepper
• 1 ripe avocado, pitted and flesh removed from skin
• 2 tablespoons minced white onion
• 1 tablespoon fresh lime juice
• 1 teaspoon garlic powder
• 4 ripe beefsteak tomatoes, halved
• 1 cup shredded cheddar cheese
• 4 hamburger buns, toasted if desired

1. Coat a stove-top grill pan, griddle or large skillet with cooking spray and preheat to medium-high.
2. In a large bowl, combine ground chicken, cilantro, bread crumbs, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well and shape mixture into eight patties, each about 1-inch thick. Place burgers on hot pan and arrange tomato halves, flesh-side down, alongside burgers. Cook burgers and tomatoes 3 minutes per side, until burgers are cooked through and tomatoes are charred. Top burgers with cheddar cheese, cover with foil and cook 1 minute, until cheese melts.
3. Meanwhile, to make the guacamole, in a small bowl, combine avocado, onion, lime juice, and garlic powder. Mix well with a fork, slightly smashing avocado into small pieces. Season to taste with salt and pepper.
4. Chop all charred tomatoes into small pieces. Serve four burgers on hamburger buns with half of the charred tomatoes and all of the guacamole. Reserve remaining tomatoes for the salsa. Refrigerate extra chicken burgers and tomatoes up to 3 days or freeze up to 3 months. Thaw overnight in the refrigerator or in the microwave on the defrost setting before using.

Serves 4 (with leftover tomatoes)

Grilled Pizza

I've never had grilled pizza before. We had guests last night, and I suggested we give it a go. They had never heard of it before at all, and I'm not really sure how I even came across the idea. But boy, what an idea it is.

I did a lot of research on how to grill pizza, but in the end, just followed the directions on the package of pizza dough--yes, I was short on time and focused on getting the house in order for our guests, and chose to buy the dough at the grocery store rather than make it from scratch.

So, here's what I did:
Dust your dough lightly with flour, cut in half (for 1 personal pizza; about 6"). Stretch it into a circle, rub or brush olive oil onto one side of the dough. Preheat the grill to medium (following the directions here... the dough got seriously black following this method, but came out AWESOME on the next batch, which we cooked on low). Place the dough, oiled side down, on the grill grates, brush top with oil, and cook until bubbly like a ready to flip pancake.

Remove from grill, flip onto a plate (cooked side up, this becomes the part you top).

Make your pizza. I chose to top mine in the margherita style. Mmmm. I put a thin layer of marinara sauce, thinly sliced plum tomatoes, thinly sliced ball mozzarella, and fresh basil. Mmmm, it was perfect. The research I did warned that all toppings must be ready to go, since the dough cook so fast. So, if you're using meat, make sure it's cooked through BEFORE topping. You want everything chopped and ready to top when you get to the grill.

Now cook the newly oiled side until the cheese is melty.

I may now sell my pizza stone, because there's no way the pizza in the oven can compare to grilled pizza. REALLY, it's that good. (Since this is my first season grilling, I don't know how realistic it is to grill year round for us).