Hello dear reader! It’s so good to be back among the living – or blogging – last week was moving week for us, and I’m just recovering. We moved for the first time in 18 years from Boston to Phoenix, and it was quite a major production. We wanted a change – of scenery, climate, and some new home and garden projects and I’m happy to say we got them all. It’s hot, but we love it. Instead of trees and gardens, we now have a pool and mountains, and there are more than enough new house and garden projects to keep us amused (or kill each other ) for a while.
We did this move on our own –a bit of a downsize, and no fancy relo service that came in and packed for us, which meant the more we packed, the more we paid. So we really had to decide what would come, and what we could part with. I wouldn’t wish a cross country move on anyone, but I have to say, now that we’re in the settling in and unpacking phase, the sorting, purging and fresh start has been kind of therapeutic for me. In case you’re curious, or about to embark on a move yourself, here are the top 6 things I learned about moving, in no particular order:
- No matter how early you start, you’ll still be shoving things into suitcases and wastebaskets (because you’ll be out of boxes) while the movers are there.
- Facebook yard sales are a God-send
- You need at least 10 times the amount of tape you think you’ll need
- Just because you can make it across the country in less than a day, doesn’t mean everything you own will.
- Cats hate to fly even more than I do.
- It’s so good to have a friend or two who likes your stuff – you don’t have to feel bad throwing good things away, and you get to feel like Santa.
None of this has anything to do with grilled pizza – but it’s a delicious way to get out of the kitchen and enjoy some late summer vegetables. If you’ve never grilled a pizza before, it takes a bit of practice to get the dough just right. Just make sure your grill has one good and hot side, and one cooler side, or be able to reduce the heat after the crust is cooked, so it won’t burn while the toppings heat through.
It seems like pizza dough would just ooze down into the grill and make a mess, but you’ll be so surprised at how easy it is – and how crispy-chewy your dough is.
I like to grill any harder veggies, like the asparagus and corn first, then cook the dough, and then assemble the entire thing and just let the cheese melt for a minute.
- 1-2 ears of sweet corn
- 1/2 pound of asparagus any tough ends snapped off
- 1 tablespoon olive oil
- 1- 1 pound package of pre-made pizza dough
- 1/4 cup pesto
- 1/2 pint of cherry or grape tomatoes sliced in half
- 3/4 cup of fresh mozzarella mini boccancini
Preheat grill to high.
Brush corn and toss asparagus with olive oil, and place on hot grill. Grill until lightly charred on all sides. Remove from grill, and let cool. Cut kernels from corn cobs.
Stretch out pizza dough to desired size, and lay on the grill. Close grill, and cook dough for about 45 seconds. Lift grill cover and check dough - it's ready to flip when it puffs and has light grill marks on the underside. Turn grill down to low heat, flip dough and continue cooking on the second side.
Remove pizza dough from grill, and spread pesto over. Add corn, asparagus, sliced tomatoes and cheese.
Place pizza back on grill, cover and heat just until cheese is melted.
Do you have any moving stories or tips?