Hot In Little Rock

We have a tradition in our family of having pizza every Sunday evening.  The tradition continues even now that our children have children.  It being summer, it just makes sense to bake the pizza on the grill.  Besides, we love the extra flavor the smoke gives the pizza.

While we usually make our own pizza dough, this time we took a short cut and bought fresh dough at the market.  We divided the dough into 8 equal parts and stretched each part into an 8 inch round. Meanwhile the grill (we are old fashioned and use charcoal) was ready and we banked the coals to one side.  We placed each round of dough, in turn, directly on the grill and let it bake just a bit before removing it.  Now we were ready for the toppings.  Tomatoes (sliced) from the Certified Arkansas Farmer’s Market go on first, with a little salt of course.  Then the cheese.  Making individual pizzas gives us lots of options here.  We like gruyere, others like smoked Gouda, or even good old fashioned brick cheese.  Take your pick.  Finally, sliced shitake mushrooms, and thinly sliced rings of red onion.  A splash of olive oil and the individual pizzas go back on the grill.  Cover and grill for 3-5 minutes.  When finished, we like to top with a salad of baby arugula that has been tossed in light vinaigrette.

We’re still exploring Rosé and so that is what we paired with our pizza.  We chose 2009 Anne Amie Cuvee Pinot Rosé from the Willamette Valley of Oregon.  The delicate color is salmon pink.  The nose is floral with a hint of strawberry.  On the palate it is like a summer bouquet of delicate roses and strawberries.  Dry, gentle in the mouth, this is a delightful wine (good anytime, not just in the summer).
Pizza Sunday night? You bet!