Pizza on the Grill, pa-leeze!

I have a new love: grilled pizza! I had my doubts... decades of knowledge of how pizza crisps on stones in the oven was hard to overcome. After procrastinating through one box of grape tomatoes, I finally dove in with a small package of Martha White pizza dough mix (I'll make my own from now on, it was nothing special), halved grape tomatoes and kalamata olives, a little olive oil, pressed garlic, red wine vinegar, and ground black pepper tossed lightly in a bowl.

The crust slid on the grill with ease of a little cornmeal and a fun new metal paddle from TPC. Grill covered for 5 minutes or so, flip and top with tomato/olive mixture, cover with fresh Parm and Mozz and 5 minutes later, you're biting into a crusty pizza you've sprinkled with fresh basil from the garden.

It doesn't get much better than that on a warm May night with the mullets jumping and a glass of wine on a moonless night and soft jazz playing in the background. Ahh...

Handling Fresh Herbs

Quick Tips:

1. Rinse herbs and dry them well before choppong. This helps prevent them from together, so they can be dispersed throughout the recipe.

2. To snip fresh herbs, snip with kitchen shears.

3. Handle fresh cilantro or parsley like a bouquet of flowers. Cut off the ends and stand up in a container of fresh water. Store in refrigerator covered loosely. Change water every other day and they'll last up to two weeks.

4. Basil is handled differently. Cut off stems and soak basil in water for a few minutes. Wrap in a damp towel. Place in a plastic bag and store in the refrigerator.