under my belt, and inside my bellyhole,
there was nothin' else to do but get right into another 'nother one.
uh-huh.
no way to know if i'm good at it unless i can reproduce the results, right?
right.
so, with the dough made the same,
and the same grill with a similar fire of charcoal and split wedges of maple,
i got back into the groove of flippin' dough, toppin' it,
and rotating the edges towards the open flames.
and it was a success, again.
check the teleport:
GRILLED PEE EYE ZEE ZEE AYY!!!
big brussels sprouts, quartered and sauteed in oil,
with a splash of both tamari and balsamic vinegar to caramelize those little weirdies.
caramelized onions, of course.
grape tomatoes, spinach,
and those fat fried garlic slices- about two cloves worth- to turn up the flavor.
and there's crushed tomato sauce and minced daiya mozzarella on there, too.
neighbors-
MINCE your chee'. it melts nicer when you do that.
just a friendly reminder, for your sake.
and i mean, how dope does that pie be lookin'?
right?
i know!!
forty five seconds on each side to get those good grilled corners,
and then the raging fuego does it's job with the lid closed and the flames lickin'
at the interior of the grill, and the exterior of the pizza.
there's just something really summery about that smoky, crunchy crust,
and it's honestly a little faster than if i made it with my tired old oven.
yeah.
i'm excited about finally getting into this grilling business.
i wanted some of this, and the only way i was gettin' it was to do-do that sh!t myself..
ha.
so, it's pizza season outdoors at the Fortress.
you're invited, maybe.
unless you hate good food, and fire, and flavor.
in that case, stay home and go to bed or somethin'.
i want warrior poets munchin' up meals with me, man.
that's a thing.
if you know what's up, however, there's always room on the grill for one more pie.
too much is the right amount.
that's just the way it is;
never quiet, never soft.....
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