Smoky Grilled Pizza



Now that we’re really into summer, we’ve begun our annual grilling extravaganza!  Jeb has always loved to grill, but I only started last summer (I’ll admit, I was a little intimidated).  We’re pretty good at the traditional grilled meats, but I’ve always wanted to try grilled pizza – and, believe me, it is DEFINITELY worth a try.  Since it makes four pizzas (around 9-10 inches each), this is a perfect recipe for casual entertaining.  We made ours on the charcoal grill, but it would also work fine on a gas grill.

The crust takes about two hours to rise, but that allows plenty of time for prep work… and a glass of wine.  Because the crust will be grilled, it is different than most other pizza crusts (more water and more salt).  This adaptation calls for the use of a smoke packet during cooking – it is definitely worth the time/effort and gives the pizza a great flavor!  See the bottom of the post for in-process photos.  🙂

Smoky Grilled Pizza
(adapted from Cooks Illustrated)


1 cup water, room temperature
2 tablespoons of olive oil
1.75-2 cups all purpose flour
1-2 tablespoons whole wheat flour (optional)
2 teaspoons sugar
1.25 teaspoons salt
1 teaspoon rapid-rise yeast

1- 28oz. can of diced tomatoes (with Italian seasoning if desired)
2 teaspoons sugar
1 teaspoon salt (or to taste)

Spicy Garlic Oil:
1/3 cup Olive Oil
6 cloves garlic
Red pepper flakes

2 cups whole milk mozzarella
1/2 cup parmesan or romano cheese

How to make it:

Make the crust:

  1. Combine the water and olive oil in a liquid measuring cup.
  2. Pulse 1.75 cups of flour, whole wheat flour, sugar, salt, and yeast in the food processor until combined.
  3. With food processor running, slowly add water/oil mixture to the flour and process until dough forms into a soft ball (about 1.5-2 minutes).
  4. If the dough is still not formed into a ball, add flour 1-2 TBS at a time and process briefly until soft ball forms.
  5. Transfer dough to a lightly greased bowl and cover with plastic wrap (also lightly greased).  Let rise for 1.5-2 hours, or until doubled in size.


Make the Spicy Garlic Oil:

  1. Combine oil and garlic in a small skillet.
  2. Heat over medium heat until oil just starts to sizzle.
  3. Add red pepper flakes to taste (I use about 1/2 tsp).
  4. Cook for an additional 30 seconds (do not let the garlic toast).
  5. Allow to cool and transfer to a small bowl.


Make the sauce:

  1. Put diced tomatoes in food processor and pulse until coarsely crushed.
  2. Pour into fine mesh strainer (over a bowl) and allow to drain for at least 30 minutes.
  3. Pour drained tomatoes into a bowl, and mix with sugar and salt.


Mix the cheese:

  1. Mix the cheese together and put aside.


Putting it all together:

  1. Soak a handful of wood chips in a bowl (submerged) for at least 15 minutes.  Use a sheet of aluminum foil to make a small packet and place the soaked wood chips inside.  Use a knife to poke a few holes in the top (only) of the packet.
  2. When dough has doubled in size, transfer it to a clean surface and divide into 4 equal sections.  Roll each section into a tight ball, place on well-floured counter, slightly flatten each ball (with palm of the hand), and allow to rest for 15 minutes.
  3. Use a chimney to heat the coals.  When they are hot, spread them across the bottom of the charcoal grill.  Place foil packet over the coals (in the corner) and replace grate.  Open the vent in the grill, and allow grill to heat for at least 5 minutes.
  4. Clean and oil grill grate.  Make sure all toppings are ready – once you start grilling, everything goes very quickly.
  5. Roll each disk of dough to 1/8-inch thickness and place on a plate or cookie sheet.
  6. Flip dough onto hot grill and allow to cook, uncovered, until bottom is nicely browned and top is bubbly – about 2-4 minutes.
  7. Repeat with remaining dough balls.  I usually cook two at a time.
  8. Brush the cooked side of each crust with the spicy garlic oil, then top with cheese and then sauce.  You can put the cheese on top if you prefer, but the pizza holds together better (and has a better flavor) when the cheese is directly on the crust.
  9. Drizzle a bit of garlic oil on top of the sauce.
  10. Return the pizzas to the grill and cook, covered, until cheese is melted and bottom of the crust is golden brown.  You may need to do this in stages.
  11. Allow to rest for 5 minutes before cutting and serving.


I hope you give this recipe a try – and I know you will love it!  The crust is just the right texture, and the balance of flavors is spot-on.  Jeb says this pizza is what Bertucci’s pizza always tries to be!  Let me know what you think!

Put the foil smoke packet toward the back of the grill - the temp over it is much lower so you don't want it under your cooking surface.

Put the foil smoke packet toward the back of the grill – the temp over it is much lower so you don’t want it under your cooking surface.

These crusts are about ready to come off the grill.

These crusts are about ready to come off the grill.

All topped, and ready to finish cooking.

All topped, and ready to finish cooking.


Jeb loves to grill! :)

Jeb loves to grill! 🙂




Red Lentil Soup

lentil soup

I love soups this time of year.  Not only are they a great way to get some veggies, but they are so warm and filling.  This recipe, which I first made after a long run, is everything that is good about soup!  It is hearty and creamy – and the red lentils give it some heft without the addition of actual cream (or other dairy).  Like most soup, it doesn’t photograph well (seriously, doesn’t it look gloppy??), but it tastes amazing.  The addition of cumin and chili flakes lend just a bit of heat, and the sweet potatoes give it just a bit of chew.

This makes a large batch, and was just what I needed after a long run on a chilly day.  It only takes about 20-30 minutes of actual prep time, so can even be a weeknight meal (if you have time for it to simmer).

Red Lentil Soup
adapted from The Chew


Olive Oil (for bottom of pan)
1 large onion
7 large carrots (or a couple handfuls of baby carrots), sliced
2 celery ribs (chopped)
4-6 garlic gloves, minced (we love garlic, and actually used 8 cloves)
2 cups of red lentils (rinsed)
2 teaspoons of ground Cumin
1 teaspoon of ground Coriander
1 teaspoon of Red Pepper Flakes
1 teaspoon of Turmeric
6-8 cups of low-sodium chicken broth (depending on how wet you like it – you could also use vegetable broth)
1 sweet potato, diced
1 bunch of kale, chopped with thin stems removed

How to make it:

  1. Heat olive oil over medium heat in a large dutch oven, and add onion.  Cook until onion is soft.
  2. Add carrots and celery, and cook for 3-5 minutes.  Add garlic, and cook for one minute.
  3. Stir in the rinsed red lentils.  Cook for a couple minutes, until the lentils are well-coated with oil and slightly toasted.
  4. Add cumin, coriander, red pepper flakes, and turmeric, and continue to toast until spices are fragrant.
  5. Add the stock, and bring to a boil.  Reduce to low, and simmer for 10 minutes.
  6. Add the sweet potato and kale, and cook for about 10-15 minutes (or until sweet potato is cooked through).
  7. Adjust seasoning to taste, and serve.


Awesome Pumpkin Pancakes

So good... especially with a little bit of melted butter.

So good… especially with a little bit of melted butter.

You have to try these pancakes!  Jenna, from Eat, Live, Run has been blogging over at PBS lately, and recently included this recipe for Pumpkin Chocolate Chip Pancakes.  Since I discovered this recipe, I’ve made it twice!  These pancakes are a great quick meal with a high satisfaction factor (without a ton of guilt).  The pumpkin adds a bit of fiber and vitamins.  Aside from the chocolate, there is no added sugar (that’s a good thing!), but they are still SO tasty.    I prefer mine with a bit of melted butter.  You could add maple syrup, of course, but they are just fine on their own!

A single recipe makes 4 decent sized pancakes (2 of them fill me up!).  These also reheat well, so I think it is worth it to double the recipe and avoid having leftover pumpkin!

Pumpkin Chocolate Chip Pancakes
slightly adapted from Eat, Live, Run


1/2 cup + 2 tablespoons all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg (1/2 teaspoon if grated)
1/2 teaspoon (heaping) ground ginger (I just love ginger!)
1/2 cup milk
1 egg
1 tablespoon butter (melted)
1/2 cup canned pumpkin puree (NOT pumpkin pie filling)
1/4 to 1/2 cup semisweet chocolate chips

How to Make Them:

  1. Preheat a large skillet over medium heat
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a small bowl, mix together milk, egg, melted butter, pumpkin puree, and chocolate chips.
  4. Add wet ingredients to dry ingredients until barely combined.  Do not overmix!!!
  5. Let the batter rest for 5 minutes.  When it is almost ready, add a little bit of butter to coat the bottom of the pan.  Wait for it to melt.
  6. Scoop pancakes into skillet (I like to use a 1/3 cup measuring cup to keep them roughly the same size).
  7. Cook for about 4 minutes/side, or until done.


Note:  You can keep cooked pancakes warm in the oven while you finish cooking the rest of the batch.  Simply preheat your oven to 200º F while you are mixing the batter together, and then turn it off.  As you finish cooking the pancakes, put them on an oven safe plate, cookie sheet, or cooling rack inside the oven until you are ready to serve.

I hope you give these a try – this recipe is definitely a keeper.  In fact, I might make it again for dinner again tonight!


P.S.  Pancakes, whether something like this, traditional pancakes, or protein pancakes, are REALLY easy to portion out if you are trying to count/track/measure calories or points.  I like this recipe because it is filling, has a reasonable amount of points (especially if you stick to the lower end of measurement for the chocolate chips), and doesn’t feel like “diet food.”

Chocolate Chip Peanut Butter Banana Bread Bars

Chocolate, peanut butter, and bananas - does it get any better than this?

Chocolate, peanut butter, and bananas – does it get any better than this?

I love bananas, and we buy them in bulk (and NEVER run out!).  It’s rare that we actually let any bananas get so ripe that we won’t eat them.  But, when such a not so sad day arrives, I like to make banana bread.  There are so many recipes out there, and I love them all – whether a traditional loaf made with walnuts, or this Banana Nutella Swirl Cake.  Lately, though, I find myself reaching for this recipe.  It combines three of my favorite foods – chocolate, peanut butter, and bananas.  This recipe is moist, decadent, and not SO bad for you (since most of the sweetness comes from the bananas, and most of the fat comes from natural peanut butter).  Let’s be honest, though – these are NOT health food, but as far as treats go, they aren’t too bad.  I like to make mine in a bar pan (kind of like a muffin pan, but with square holes) for easy portion control.  Give it a try!

Chocolate Chip Peanut Butter Banana Bread Bars
from Cinnamon Spice & Everything Nice


2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup salted butter, room temperature
1/2 cup sugar
1/4 cup brown sugar
3/4 cup creamy natural peanut butter (I like Teddie)
1 cup ripe bananas, smashed
1 egg
1 teaspoon vanilla extract
1 cup milk
1 cup chocolate chips


  1. Preheat oven to 350° F.  Spray bar pan with cooking spray.
  2. In a small bowl, whisk together flour, baking powder, and salt.
  3. In a large mixing bowl, beat butter and sugars until combined.  Add peanut butter and bananas (I just add them whole and let the mixer do the work!).
  4. Mix in egg and vanilla.  Slowly add flour mixture, and beat until combined.
  5. Pour in milk, and mix until smooth.  Stir in chocolate chips.  Optional – before adding chocolate chips, let your dog lick the beater!
  6. Use a 1/3 cup measuring cup to scoop batter evenly into the 12 sections of the bar pan.
  7. Bake for 20 minutes, or until toothpick comes out clean.
  8. Cook in pan for 15 minutes, then transfer to a wire rack to cool completely.



P.S.  I like these best when they are lightly toasted with a little butter! 🙂