One of my favorite summertime treats is pizza on the grill. At the height of summer, there are lots of great ingredients to flesh out a smoky gourmet style pizza with ease. For this one, I pulled together a number of ultra-local ingredients:
– Focaccia bread from my good friends, Brit and Nick — the All Good Bakers (stop in and see them at 160A Quail Street in Albany); and
– Olive oil from Dancing Ewe Farm (available online in all markets).
Additionally, I threw in a little garlic salt for extra flavor, 1/4 cup freshly grated parmesan cheese, and a few tablespoons of balsamic vinegar.
To get started, gather your ingredients and start your grill to preheat for about 10 minutes while you prep your other items.
Slice your tomato and patty pan latitudinal and thin– about 1/8” to 1/4” (watch your digits cutting the patty pan, they can be hard to handle with their irregular shape). Place the tomato and squash slices in a bowl and drizzle with olive oil and balsamic vinegar, then toss to marinade. Let this sit, tossing periodically to circulate the marinade.
Next, brush a little olive oil over both sides of your focaccia bread. Once the grill gets to about 450-500F, place the focaccia on the rack for 1-2 minutes on each side (just until the black lines from the grill grate begin to char in there).
Then, pull off the focaccia and layer the marinated tomato and patty pan onto the dough. Arrange your fresh basil leaves on top. Next, sprinkle on your parmesan. Lastly, dash a hint of garlic salt all around the edge of the pizza for an extra flavorful crust.
I return the pizza to the grill on a pan to prevent the bottom from burning because my the top rack on my grill is not big enough to fit the whole pizza to keep it off the flame. Either use a pan, or just place your pizza on the top rack. Let it cook for about 5 minutes at approximately 500F, or until the patty pan is heated to your liking.
Remove, slice and serve. Easy enough for a pizza novice and delicious enough to impress a pizza savant!