This Labor Day, consider grilling a pizza.
More importantly, it affords you the opportunity to grill your toppings before applying them to the pie, giving your finished pizzas an extra level of flavor., which essentially comes down to picking the right cheeses , and combining them with pickled/preserved things, par-cooked vegetables, grilled vegetables, cured meats, and/or fresh herbs and flavored oils.
These three combos are cooked 100% outside , and none of them use sauce, letting the flavor of the grilled vegetables really shine through., or jump straight to the individual recipes at the top or bottom of this article.Broccolini or broccoli rabe with garlic and chilies is a classic flavor combination.
This guy is all savoriness. It starts with shiitake mushrooms charred on the grill. Slices of sopressata get the briefest turn over the fire, then go on top of a pie with fresh mozzarella. On go the mushrooms, along with a fistful of coarsely shaved Parmesan cheese. (And if you're the type of person who digs on truffle oil, go ahead.
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