Grilled Pizza

Alice Waters, the founder of Chez Panisse restaurant in California, has spent much of her career promoting support for local farmers and the importance of eating seasonal food. Her dedication to this effort is beautifully spelled out in a recent book written by Thomas McNamee.

A trip to the Tryon Tailgate Market provides all of us with an opportunity to shop with exactly the kind of dedicated growers Ms. Waters supports. On a recent Wednesday afternoon, we had a chance to talk with Joe and Mary, the owners of Giardini (The Gardens) located at 2411 Hwy 108 E in Columbus. As we purchased some lettuce and beans, a discussion of lacinato, or Tuscan kale (a type of kale we have not previously found in Polk County) ensued, along with ideas for ways in which we might use it. We agreed with Joe that the kale, once sautéed in a little olive oil, along with some caramelized onions and goat cheese would make a perfect set of toppings for grilled pizza. Some of the Swiss chard being grown at Giardini would also provide a great pizza base. Mary and Joe, along with their son Jeff and his wife Jamie, plan to provide not only wonderful produce for the markets, they will be opening a retail food market for produce, hand crafted rustic pastas, and delicious meals that feature the items they will be growing on the farm. Plan to visit them at both the Polk County tailgate markets, as well as at the farm Wed-Fri (11-7) and Sat (9-2).

This method of cooking pizza is a favorite at our house, and it's quite simple to do, although it does sound a bit daunting. A recipe for pizza dough follows, but use your imagination about toppings you and your family will enjoy. With grilled pizza, less is more; so don't overload the dough with toppings. Also, since the pizza cooks very quickly, have all of your toppings ready before you put the dough on the grill.

Pizza Dough (enough for 4 small pizzas)

Grilling the Pizza