Grilled Pizza

With the weather warming up, it was finally time to break out the grill. Up in Boston, Marisa and Mo have been cooking grilled pizza. They use a bag of pre-made pizza dough at Trader Joe's (at Panzer Kitchen, where we use no measurements, making our own dough would be near impossible) and take it out of the fridge 20 minutes before they're ready to start.

The only tricky part about this dish is flattening the dough. Mo went at it diligently for about 10 minutes, using a rolling pin and a floured wood cutting board, and occasionally lifting it up to stretch it out with his hands.

When it was the right size (in our case, sort of medium-sized), he put it on a heated grill and brushed the dough with olive oil, flipping it carefully once until it was crispy on both sides then sprinkling grated cheese and covering the grill just long enough for the cheese to melt. Again, this requires diligence, but no particular magic. Right, Mo?

We topped our pizza with turkey sausage and red peppers, chopped tomatoes and arugula drizzled with olive oil and lemon. But you can put anything--or nothing--on yours.