The Quest Is Over

Like a good pickup truck, a good pizza is hard to find. For years, we have been on a quest to find the perfect-crusted pizza and have been mostly disappointed. We like our pizza to be thin-crusted, with a bit of chew and a crispy exterior.  The toppings can be funky, but must be fresh, and not overly salty.

Our best luck so far has been the Famous Bistro on Main Street in Owensboro and Café Classico on Frankfort Avenue.  That is, until last night…

Mary urged us to try grilling a pizza and Maggie seconded the notion and directed us to Smitten Kitchen’s pizza crust recipe. The day before, Maggie was out for a visit and brought two Foxhollow Farm briskets that she proceeded to smoke for the afternoon and on into the evening.  She left us one and headed home with the other. 

The thinly sliced brisket atop a smearing of homemade barbeque sauce, along with fresh beet greens from our garden and a sprinkling of feta cheese, were the main components in our premiere pizza-grilling adventure. A second version featured a Foxhollow heirloom tomato and the first Roma tomato from our garden, topped with some basil and some halved mozzarella balls. 

Mary mixed up the dough when she got home from town and set it to rise for a couple of hours. I got the charcoal grill going while she formed the dough into roughly shaped ovals. Onto the hot grill went the first of the two, down went the lid, and not two minutes later, the dough was blistering with bubbles and ready to be flipped for the toppings. 

Five minutes later we were digging into some very delicious pizza. We agreed that we needed to establish this tradition as a weekly one, using whatever comes from our garden or our Foxhollow CSA box. Hope you’ll join us soon for back porch pizza. 

Next up: finding a good pickup truck!