Last night we celebrated the longer days and sunny Seattle weather by grilling out on the deck. We love to grill when the weather is nice because the results are usually tasty, healthy and it usually makes for quicker clean up after dinner. If you have never tried making pizza on the grill you should! The hot grill is ideal for producing a nice crust. It takes a bit of technique to get the pizza on and off. Since this was our first grilled pizza of the season, we were a little rusty. You can see our result was not the prettiest!
in honor of spring we topped the pizza with asparagus. I cut the spears diagonally into about one inch pieces. I sauteed them briefly, along with some sliced cremini mushrooms, in some olive oil, then tossed them with a bit of balsamic vinegar for extra flavor. We rounded it out with some sliced, jarred, roasted red peppers and thinly sliced mozzarella.
Last fall my niece sold magazines as a fund raiser. I ordered Cooking Light and have not been disappointed. I love the monthly inspiration and have found meal planning much easier since becoming a subscriber. The pizza recipe was based on one from the magazine, found here: http://www.myrecipes.com/recipe/mushroom-asparagus-roasted-red-pepper-pizza
The suggested side dish was this salad: http://www.myrecipes.com/recipe/shaved-carrot-parsley-salad
I grated the carrots, just because it seemed easier and subbed the parsley out for cilantro, as it was the only fresh herb I had on hand. Here is my result:
I am looking forward to cooking with more spring vegetables and using the grill. As soon as it heats up just a few degrees we can start enjoying family dinners out on out deck!