Is there a certain place that youâ€™ve always wanted to travel to? For me, I think it would be Tuscany. There is so much history and culture there, and of course- the fantastic food. I love Italian food, but sadly, have probably only been exposed to a very Americanized version of it. Fingers crossed that wonâ€™t be the case for too much longer!
This weekâ€™s menu focuses on grilled pizza. In my opinion, pizza is one of the few foods that is drastically improved by grilling. For example, I think itâ€™s possible to make a great hamburger on the grill, but Iâ€™ve heard many chefs claim that they actually prefer hamburgers cooked in a skillet. Grilled pizza crust, on the other hand, gets slightly charred in all the right places, and is easy to make incredibly thin. Thin is definitely good when it comes to pizza. Whenever Iâ€™ve tried to make pizza in the oven it turns out sort of pillowy and disappointing. So for me, the choice is simple- Iâ€™ll always opt to grill my pizza.
I love the idea of making a slightly dressed up (but still simple!) affair out of pizza night. Why not grill your pizza and try out a few new flavor combinations? Here are some grilled pizza tips from Jim Lahey (the man behind the acclaimed no-knead bread) along with his no-knead pizza dough recipe. For a fun twist, you could try a broccoli rabe, potato and rosemary pizza. A simple arugula salad is a perfect accompaniment, and dessert takes the form of gelato affogato. That may just be my idea of a perfect meal.