As it may have become more clear...of late, grilled pizza is where it's at. This time, there was nothing in the house save for a few select items here and there.
Remember the herbs from my previous post?
Well, they have been sitting in a jar of water as previously depicted in the refrigerator just begging to be used. Tonight, the herbs (yes the medley that was dill, basil, cilantro, parsley, sage, fennel) were all consolidated into a quick pesto with some toasted walnuts (about 1/4 C). I also made a quick pizza dough (2 tsp active instant yeast + 2 C flour + 1/3 C corn meal + 3/4 C warm water + 2 tsp salt), and fished around the pantry for some toppings in the form of some sliced mushrooms, sun dried tomato strips, caramelized grilled onions, and goat cheese.
The well grilled pizza crust was spread with a good bit of pesto and toppings. The homemade pizza crust was a bit more crackery and cake-like than store-bought dough, and simultaneously so, oddly enough. Perhaps it needed a tad more working or proofing; but regardless, this grilled pizza was a wonderful vegetarian's delight!