- Whole Foods pizza dough w/ some thyme and rosemary added
- Spread a little sun-dried tomato pesto across the top
Par- baked in a BBQ on a non-stick metal pizza pan on high (hotter the better) for about 4 minutes .
- Took it out, added 1/2 provolone, 1/2 mozzarella cheese shredded mixture
- Goat Cheese
- Diced shallots
Back into the grill for 6 minutes
*I would probably cook it longer in the future - or just do my best not to open the lid and check it as much*
Added some fresh snipped leaves of basil once it was out of the BBQ.
Topped it with some capers, wild arugula, lemon juice, olive oil, and some shaved smoked wild salmon.
The combination actually worked really well. Definitely something to repeat in the future.
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