
Hey Beautiful People!
I have been a busy beaver in the studio this summer. And a remiss blogger about the experience. Oh, sure, I post pictures of the Bunny with a Toolbelt work on that blog, but I do have some more earnest projects going on too. I will start posting images soon from a new batch of wall pieces I'm working on, plus another big project I won't announce until I've hammered out some of its final contractual details.

In the meantime, it's been a while since I have posted any blog entries about cooking. I want to share one of my favorite summer recipes with you--pizza on the grill. I found this recipe a few years ago in one of my favorite cookbooks of all time, the Weber Big Book of Grilling.
Arugula Pizza on the grill
pizza dough
pesto:
2 cups arugula
1 large clove garlic, crushed
2 T pine nuts
1/2 tsp. freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup freshly grated parmesan reggiano
topping:
3 med. bell peppers - red and/or yellow
1 1/2 pounds fresh shiitake mushrooms, stems removed
extra virgin olive oil
kosher salt
freshly ground black pepper
1 cup chopped arugula
1 tomato, chopped
1/2 cup freshly shaved parmesan-reggiano cheese
juice of 1 lemon
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divide pizza dough into four flat crusts, roll out to about 1/8 to 1/4” thick. Use lots of flour to keep the dough from sticking. Lightly brush both sides of the crusts with olive oil and place on baking sheets. Gently slide the crusts onto the grate of the grill and grill over direct medium heat until the undersides are marked, 1-3 minutes. Don’ worry if the crusts bubble in spots - they will deflate when turned over. Transfer the crusts to the baking sheet, grilled side up.
to make the pesto: in a food processor, finely chop the arugula, garlic and pine nuts. Add the pepper. With the motor running, slowly pour in the olive oil. Transfer the mixture to a bowl and stir in the cheese.
to prepare the topping: grill the bell peppers over direct med. heat until evenly charred on all sides, 10-12 minutes, turning every 3-5 minutes. Remove the peppers from the grill and place in a paper bag: close tightly. Let stand 10-15 minutes to steam off the skins.
Remove the peppers from the bag and peel away the charred skins. Cut off the tops and
remove the seeds. Cut each pepper into thin strips.
Brush or spray both sides of the mushroom caps with olive oil. Season with salt and
pepper. Grill over direct med. heat until tender, 8-10 minutes, turning and basting with the oil as needed to keep them moist. Remove from grill and cut into 1/2” slices.
Spread pesto over the toasted side of the crusts. Distribute the mushrooms and peppers on top. Grill the pizzas over direct medium heat until the crusts are crisp, 4-6 minutes. Remove them from the grill. Top with the arugula, tomato, cheese, and lemon juice. Cut into wedges and serve warm. (I find it better to have the arugula slightly damp so it will steam ever so slightly.)
makes four yummy servings.









































