pesto tomato, kale and goat cheese, grilled pizza

The last three pizzas have been pretty delicious. The first of the three was a pesto pizza with mushroom, yellow and red cherry tomatoes, and spinach. I always forget how good pesto is on pizza, and can't wait for my little basil plants to be substantial enough to make my own pesto.

The second pizza was a hit with the Vandenbergs. I found the recipe on Epicurious.com. The crust called for it to sit and ferment for 5 hours, which gave it a nice and springy crust. I sauteed the kale with some garlic and then spread it on the pizza. Then used goat cheese. I haven't used goat cheese in much of my cooking, but it's tasty little treat.

I tried my hand at grilling pizza, and I am not afraid to admit that I failed. The idea sounded wonderful. I caramelized a Vadalia onion, sliced up a handful of white mushrooms. Had the crust all ready. Placed it on the pizza peel and onto the grill. I should have known that the grill was too hot. The first side of the crust cooked nicely so i flipped it over and added the onions, mushrooms, and mozzarella. Hot grill + pizza crust = burned city. I will try my hand at it again, as the parts that weren't too charred had absolutely wonderful flavors.