I Love Grilled Pizza

You know that I love food and beer. It’s in the title. But let me break down that food part for you a little bit more. I’ve already established that I love Italian food in my coverage of pasta, but that love also extends to that layered brick-oven denizen: pizza.

I love pizza.

It’s hard not to love pizza; it’s the perfect bread and cheese delivery system. Wait, I get to eat bread, tomato sauce, cheese AND I get to add meat and veggies as toppings? Hell yeah. Bring it on.

My love of pizza began with the doughy wheels of canned ingredients delivered from the local HoP near my parent’s house, and slowly grew from there to envelop home-made and gourmet pies of all varieties. When I lived near Boston, my favorite was Upper Crust Pizzeria, which at the time, had not yet gone bankrupt, or been sued over labor issues, both  of which – I assume – have effected the quality of their pizza.

But the moment of epiphany came a few years ago when I realized that I could combine my favorite food (pizza) with my favorite method of cooking (grilling). Holy crap. It was all over. Everything but gourmet pizza was ruined for me.

Don’t get me wrong, if I’m at a friend’s house with a few beers in me, and a hot circle of doughy garbage arrives at the front door, I’ll horf that thing like nobody’s business; the fat kid in me loves processed food.  But if I have a choice between ordering out making my own, the latter wins every time.

This move was borne partially out of necessity. A few years ago I moved from the Boston area, which is home to many unique and authentic pizza joints, to the Seattle area, which is… not. I quickly learned that I could make better pizza than I could find (in most cases) and – through a process of trial and error – began working to perfect grilling a tasty pie. (Side note: I have since found the Ballard Pizza Company, which is easily the best that I’ve tried in the Seattle area.)

If you have not tried to grill pizza yet… try it… tonight. The ingredients will cost you less than 10 bucks, and the payoff can be well worth it!

P.S. A how-to post is forthcoming.

2013-05-30 19.40.42



Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Mr. Murphy Makes Stuff

I like to make stuff.

Enjoy by Paula

Enjoy By Paula

The Golden Wave

A wave overcomes everything in its path.

Avocados and Stilettos

food, fashion, and fun

ruffles & macarons

A stylish look into the world of food

Mrs. Twinkle

My Wonderful Little World


Gluten Free cooking the way I like it. Fresh spicy and normally covered in cheese.

Pinch and drizzle

A pinch of salt and a drizzle of oil makes all the difference


An Ex-expat's attempt to re-settle back into Germany, one cake at a time

The Ask-O-Matic

What Is "Curiosity" Anyway?

Piece of Cerebrum

A piece of "culinary mind" in writing

Perfect Beers

Chronicling the best beer bars in the world.

%d bloggers like this: