Pizza Party

A year ago we toasted a sad goodbye to our friends Neil and Mark at our Farewell Pizza Party.  This year our Welcome Home Party was much happier indeed. 

Temps were uncommonly un-Minnesotan (98 degrees and humidity to match), but the weather didn't deter us from firing up the grill and rolling out some awesome pies.  My contributions: four batches of whole wheat pizza dough, and toppings for garlic scapes and basil pesto pizza.

As Neil and I brought in each pie our group surrounded the butcher block island and impatiently waited for their slices. We recognized that two things have not changed: we all love grilled pizza nearly as much as we love one another, and regardless of the tasty main courses, when Neil and Mark are in town it is wise to save room for dessert.

Garlic Scapes and Pesto Basil
Makes about 1 cup

4 garlic scapes, chopped
1/2 cup loosely packed fresh basil
1/2 cup Parmigiano-Reggiano 
Zest and juice from 1 small lemon
1/3 cup roasted sesame seeds
A good amount of olive oil

Salt, pepper to taste

Process everything until smooth puree forms.  Add additional olive oil as needed.

Garlic Scapes and Basil Pesto with assorted olives,
sweet red peppers, mozzarella and feta

Zucchini with tomato sauce-basil pesto, mozzarella

Caramelized onions, salmon, and apricot-Stilton

Reduced cherry tomato sauce, grilled pineapple slices 
and Canadian bacon, mozzarella

Chicken, tomatoes,olives, basil, and aged white cheddar

Raspberry, no-egg custard, chocolate bottom pie


Unknown said…
YUM! My lost appetite (from the heat) is back! Now I just need you to come cook for me!!

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