I know we just ate pizza a week ago and probably the weekend before that, but Cecilia was on a mission to make breakfast pizza too. Again she started the dough a few days before Sunday morning, and again I couldn't refuse to bake the dough on the charcoal grill. Before she came over, I sliced summer squash on the mandolin, crushed a couple tomatoes, dressed arugula in Meyer lemon juice, crushed and pounded a giant clove of garlic in olive oil in preparation. She made and brought over 12 individual dough rounds! As well as ricotta cheese, mozzarella, herbs, and eggs. She said she needed to clean out her fridge before leaving for Hawaii.
I ignited both briquettes and natural charcoal and then moved the coals to the perimeter of the grill. Cecilia made me drizzle olive oil on the dough which made the flames climb higher and added more smoky flavor to the pizza. Par baking the pizza probably took only 8 to 10 minutes.
When I brought the baked bread (and that scent got my mouth watering) inside, Cecilia brushed the garlic oil I made on them followed by ricotta and mozzarella and thyme and oregano and an egg. I didn't want an egg because it was too close to lunch time for me and opted for crushed tomatoes and summer squash instead. On impulse, I made her add prosciutto.
We then popped the pizzas under the broiler for 3 to 4 minutes after which Cecilia added torn basil, more olive oil...
and arugula dressed in lemon juice.
Our neighbors oohed and aahed over the finished pizzas....
and then ate with gusto. T'was a fine Sunday brunch with leftover dough rounds, which made for a satisfying weeknight dinner tonight.
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