I’ve made this sauce countless times and people often comment on how good it tastes. I highly recommend adding this to your list of stock recipes.
This is a grilled pizza that comes together quickly with excellent results.
When I started making grilled pizzas, what I appreciated about this recipe (like many of Craig’s recipes) is it added a lot of flavor to the finished pizzas without the need for an extremely complicated recipe or lots of prep time.
The summer grilling season is approaching and I want to bring attention to one of my favorite grilling techniques, Grilled Pizza, made popular by chef Craig Priebe.
If you’ve ever eaten gourmet pizza made in a brick oven, you know how good the crispy, smoky crust is. Craig’s grilled pizza technique makes recreating this crust easy. I think you’ll be impressed with the results.
If you haven’t grilled pizza before, you should definitely give this a try.
I prefer using unbleached flour for my pizza dough because bleached flour has chlorine agents that remove nutrients such as beta-carotene from the dough. These natural nutrients add flavor, color, and more nutrition to your pizza crust. A little whole wheat flour results in a more robust and chewy crust.
Two weekends ago, I was up early on a Saturday morning, getting started with my regular weekend routine. After having some coffee and messing around for an hour or two, I decided it was time for breakfast. Pancakes sounded like a good option. With a box of Bisquick from the pantry at hand, I threw together the standard pancakes recipe from Betty Crocker (found on the side of the Bisquick box).
While I was cooking the pancakes, I found I was having a tough time getting them to flip without the batter getting all smeared on the cooked side. I was getting frustrated with myself and wondering what I was doing wrong. I thought I was following the recipe on the box. It calls for three things: Bisquick, water and eggs. Turns out I forgot to add one of the ingredients. What’s funny is, I didn’t realize this until today, two weeks later, after glancing at the recipe on the box again.
Looking at my pictures that documented the final steps of cooking the batch of pancakes in question, can you guess which ingredient I forget?
Eggs. I forgot the eggs. I guess getting two out of three ingredients isn’t bad, right? And guess what? Although the pancakes were dense and not as airy as I’m used to, they still tasted surprisingly good.
It’s just pancakes.
The moral of this story is there is no using getting all worked up over the little mistakes and mess ups in life. An easy thing to say, I know. For me, it’s really hard to live up to this. I always seem to be my worst critic and I can get pretty grumpy when a recipe, project or plan doesn’t come together like I expect.
Since this pancake cooking experience, if I need to remind myself of this lesson and get some perspective when things don’t go according to plan, I’ve begun using my new mantra:
It’s just pancakes.