After a long week, I had the best weekend!
My mom came over and we fired up the grill once again.
This time it was pizza!
After reading last month’s Rachael Ray magazine and seeing her grilled pizza concoctions, I knew I wanted to give it a try. I mentioned it to my mom and she made it happen. She’s the best!
Before we lit the grill, my mom made her awesome tomato and mozzarella salad. I’m weird and have a funny hesitation to cold cheese, but after tasting the mozzarella paired with the ripe cherry tomatoes and fresh basil and garlic, I was sold. Delicious.
Prepping the dough.
Pepperoni pizza for Mark.
Veggie pizza for me.
The mosquitos were devouring us, so Marked saved the day with this citronella tiki torch. I can pretend I’m on a tropical island, right? 😉
And last but not least, there was corn on the cob. But not any regular corn on the cob. This was mayo and parmesan corn.
Yes, you read that right. Mayo.
I know it sounds gross. When my mom first mentioned it, I had my doubts. Serious doubts. How could hot mayo on corn be edible whatsoever?
Magically, it was genius.
See what you do is spread mayo, parmesan cheese, and chili powder on the corn. Wrap it in foil and grill. Once it’s done, it looks like this:
I couldn’t taste the mayo at all. I think the mayo actually made it really moist. The melted parmesan paired with the slight kick of the chili powder made the corn mouth-watering. I could have eaten it all.
My taste buds were dancing, and I devoured everything. I have a feeling this is the beginning of a wonderful relationship between pizza dough and my grill.
It was a great day.
You might also like:
- Mom’s Grilling
- Serendipity
- Cheesy Brown Tomato Panini with Sun-Dried Tomato Tapenade
- Chocolate Trail Mix Clusters
