Cooking Mag Mommy

Richard and I realized that in the 5 months I've been making recipes from Gourmet magazine, I've never made a pizza for this blog. Tonight, I not only made the Eggplant, Green Olive, and Provolone Pizza on page 58, I made the pizza dough to go with it. The recipe called for store-bought pizza dough but I decided to make my own. Several years ago, I found a great recipe for pizza dough on epicurious .com by Giada DeLaurentis . It's my go-to pizza dough recipe because it mixes up quickly in the food processor and rises well after a 1-minute knead. I'd never grilled a pizza and wondered how my homemade dough would hold up. I was impressed. The dough cooked all the way through without burning and tasted great. I used my grill rack over the stove and put my wok cover over the pizza to melt the toppings. It worked great. I may try this with more conventional pizza ingredients on an off-night. I mentioned in the last post that this month's Gourmet has a lot of...