HOLY SMOKES {Grilled Pizza}

Over the weekend I got to try my hand at grilling pizza. Through trial and error, 3 delicious pizzas and one broken pizza stone later, I present to you: the BEST way to grill pizza.

Grilled Pizza

1. Fire up your grill. I use split oak in a charcoal grill, but charcoal briquettes work just fine. Pizza will cook best on a hot fire. The ash should be white/gray. A gas grill should be turned to high. Make sure you allow the grill enough time to heat up.
2. Roll out the dough. I use Mark Bittman's pizza dough recipe. Thicker crusts work better.
3. Slide a well-floured peel (flat wide shovel-like spatula – floured cardboard will work just as well) underneath the dough. You can use cornmeal in place of flour if you like. Then, carefully slide the dough on the grill.
4. Keep an eye on the dough. Depending on the heat of the fire, the dough may cook rather quickly. Slide the peel (or spatula) underneath to loosen the dough and to check for doneness. The dough may start to bubble at this point. "Pop" the bubbles with a fork or the edge of the spatula. Don't be alarmed at grill marks on the dough but do not over cook! The dough should be firm, just starting to turn color.
5. Using your peel (or spatulas) remove the dough from the grill and flip it over on your floured table, cooked side up. Carefully coat the top of the dough with olive oil (it will be quite hot, so be careful.) Complete the pizza with your favorite toppings.
6. Slide a floured peel under your pizza and place it on the grill (uncooked side down!) Cover the grill immediately. Monitor the dough every few minutes to make sure it is not getting burnt. When cheese is melted and toppings are cooked- your pizza is ready!

Suggested Pizza Toppings

Integration Acres ramp pesto with Laurel Valley Creamery Havarti & Aphrocheesiac, caramelized onions and roasted red peppers.

Olive oil and herbs with Laurel Valley Creamery Havarti, fresh grated parmesan, shittake mushrooms and roasted eggplant

Integration Acres basil pesto with homemade ricotta cheese, fresh grated parmesan and heirloom tomatoes.

Cream of Broccoli Soup

This time of year, when it starts getting chilly, I look forward to warm soups served with bread. This morning at the farmers market I bought three beautiful heads of broccoli from Shade River Farms and thought instantly of my mom's cream of broccoli soup.

I made the recipe below using Snowville 2% milk, and added a little Laurel Valley Creamery's Cora shredded on top.

Cream of Broccoli Soup

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 1 stalk celery, chopped
• 3 cups chicken broth
• 8 cups broccoli florets
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• ground black pepper to taste

Directions

1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
2. Pour the soup into a blender or food processor, being careful not to fill more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.