Is This Ready for Consumption? Grilled Pizzas. Happy 235th Birthday America!

I used to hate pizza. Why oh WHY did I ever have such a terrible thought? Well I was highly addicted to Indian food as a child. So much so, I'm surprised I didn't take it intravenously. Ridiculous imagery aside, summertime makes me want to grill. I desperately wanted to try grilled pizza and this weekend was when I succeeded in my mission! 

I made a deal with my uncle (who possesses the grill), he makes the dough and make of all of the toppings. For sauces I did the basics but gave them a twist. I just a slight masala version of a tomato basil sauce and then turned pesto on its head, by adding fennel leaves and made it more refreshing. Then for toppings I made simple roasted tomatoes and onions, mushrooms in dill, roasted garlic and grilled bell peppers. Then to make things better, we had grilled baby artichokes with garlic infused butter, and corn on the cob!! 

Making grilled pizzas is clearly a delicate process that isn't for those who have attention issues. So why did I decide to make them? Because I had adult supervision.

There were three pizzas on tap: classic veggie, fennel pesto and Indian style. For the Indian pizza I used the Tomato Basil Chutney and paneer. It was interesting, I don't know if I would do it again, but the other two were a rousing success!

Masala Tomato Sauce
Ingredients

• 1 can of chopped tomatoes 
• 4 cloves of garlic, sliced 
• 1 package of basil (roughly chopped) 
• 1/2 tbs cumin powder 
• 1/2 tbs coriander powder 
• Salt
• 1 tbs red chili flakes 
• Extra Virgin Olive Oil 
• 2 tbs tomato paste 

Directions 

1. In a medium size pot, heat oil. Once the oil is heated add the garlic and cook for 30 seconds. 

2. Add the can of tomatoes, tomato paste, half of the basil, salt, chili flakes, cumin and coriander powder.

3. Put on low simmer until the sauce thickens. You can use the back of your spoon smash some of the tomato chunks to get a thicker sauce.  

Fennel Basil Pesto: 
Ingredients

• Stalk and leaves from 1 fennel head 
• 1/2 package of basil 
• 1/4 cup of cashews 
• 1/3 Extra Virgin Olive Oil 
• 2 garlic cloves 
• Salt 
• Lemon juice 

Directions

1. In a blender add all of the ingredients. Then slowly pour the olive oil into the blender. Add until it becomes a uniform mixture. Make sure the cashews have been properly blended in. 

*Notes*

* Both of the sauces can be served with pasta, on a pizza, as a sandwich spread. Use your imagination! 

Ease: Both sauces have minimal prep time so they are quick and easy to make. 

Ayurvedic Friendly: The pesto is friendly!

Yummy: Yum yum yum