I must apologize for the lack of posting lately. It just seems like summer is so short and I’ve been trying to enjoy every last minute of it before it’s gone. That being said, I was just thinking about how quickly the year has flown by! I can’t believe it has nearly been 1 year since my amazing Italian vacation. I can’t tell you how often my fiance and I reminisce about how wonderful of a vacation that was and constantly talk about the food and wine we experienced.
This past weekend we had a day without any plans which is pretty rare. After a quick run to Starbucks, we came home to work on some recipes for the blog. This turned into an enjoyable day of pretending we were back on our Italian vacation.
After working on today’s pizza recipe, we enjoyed a bottle of wine and the pizza on our front porch. Seriously, there’s nothing more enjoyable than a Saturday afternoon spent with a bottle of wine. Following our lunch we headed out for a walk and stopped by a cute little boulangerie that was recently opened here in Milwaukee. We shared a slice of lemon tart and continued on our way. To wrap up the day we whipped up a batch of homemade trofie pasta with the leftover pesto I had made for the pizza. We capped off our ‘vacation’ with another glass of wine and called it a day. It was honestly one of the most enjoyable and relaxing days that I’ve had in a long time.
On that note, I present you with a delicious pizza recipe that is perfect for the grill. I suggest whipping up a batch of homemade pesto for maximum flavor and using a light and airy recipe for your pizza dough. I topped off my pizza with shavings of Parmigiano Reggiano that we brought back from Italy last fall to complete the pizza. Buon Appetito!
- 1 pound fresh pizza dough
- ½ cup fresh pesto
- ½ pound pizza sausage
- 5-6 artichoke hearts, diced
- 1 cup fresh mozzarella, chopped
- ¼ cup pine nuts
- Parmigiano Reggiano shavings
- Fresh basil
- Stretch out the pizza dough to a ½” thickness on a floured workspace. Place the dough gently onto a grill warmed to a medium-high heat. Allow the dough to cook for 2-3 minutes before flipping it to the other side. Cook for an additional 1-2 minutes.
- Remove the crust from the grill and spread the pesto onto one side of the crust. Top the pesto with the sausage, cheese, pine nuts and artichokes and then return the pizza to the grill.
- Cook the pizza for an additional 4-5 minutes until the cheese begins to melt. Sprinkle the Parmigiano Reggiano onto the pizza and cook for an additional 1-2 minutes.
- Remove the pizza from the grill, top with fresh basil, slice and serve.