06 May 2009

Simple Grilled Pitza

We made a fantastic, simple dinner last night that's perfect for summer dinner: Grilled Pitza.

Here's how you make it.

In Austin, find yourself some pita bread from Phoenicia. There are two stores that I know of, one on North Lamar and one on South Lamar, and they are awesome. However, they carry Phoenicia pitas all over town, from Wheatsville Co-op to Central Market (and maybe HEB). If you aren't in Austin, find yourself some large flat pita bread (do not use that spongy, thick crap that passes for pita in many stores).

Fire up the grill to about 400 degrees.

Spread a little olive oil on one side of the pita (the one that will be face down on the grill). Place whatever toppings you want on your "pitza" and throw it on the grill for 5 to 10 minutes. Watch to make sure it doesn't burn. I put mine on the upper "warming" rack and then finished them off on the bottom, which is pretty hot.

It will get crisp and brown and absolutely delicious. What's even better is that you don't have to heat the whole house up to make it happen. Perfect for summer in Texas!

We made two grilled pitzas last night, a margherita-style and pesto.

Pesto Pizza

I made our first batch of basil-pine nut pesto this week and spread that on the pita. This was topped with artichoke hearts, chopped kalamata olives and jarred sun-dried tomatoes.

Margherita Pizza

For this pitza, we chopped up some canned whole peeled tomatoes (Muir Glen makes a good one), threw on some fresh chopped oregano (growing all over the garden right now) and pre-grated mozzarella (yes, buffalo mozz would be awesome, but we didn't have any). After we pulled the crispy pitza off the grill, we sprinkled it with this fresh picked micro-basil.

This is a new basil I bought this year at Sunshine Community Gardens called Spicy Bush Basil. I love the super tiny leaves. The larger leafed Italian basil that I used for the pesto is in the background.

Serve these pitzas up with a fresh salad and a glass of red wine, and it's the perfect summer meal. It's these kinds of dinners that make me wonder why I ever go out to eat!

And speaking of summer, it's pretty much here folks. 95 degrees and rising! I just pulled my first couple of red juicy tomatoes off the vine...


stephanie said...

that looks awesome! simple summer meals are the best.

Anonymous said...

You know I am sure I smelled this from my porch the other night!
Phoenicia is a great place, I go there when I am craving baked beans, turkish delight and other "healthy" British fare!

Unknown said...

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TexasDeb said...

I have basil and tomato envy. Allergies kept me in when I "should" have gotten my plants out and started. With our high temps already I am leery of how productive any of my way-smaller-than-yours plants will be.

You are absolutely right about this being the perfect meal for these hot pre-summer days though. Keep that kitchen cool and enjoy the bounty of your garden. Perfection.

john said...

Texas Deb. I think that the Austin/Central Texas Gardening guide says that you can still safely plant basil in May.

Lee said...

I've planted basil a little later too, and noticed that a little shade can actually help (especially from the hard afternoon sun).

It's definitely too late for tomatoes...

Lee said...

Thanks Kim!

Rock rose said...

They look positively yummy. Great idea which I will definitely try out.

14monthsto50.wordpress.com said...

Wow those look good!