Tag Archives: Cooking

Where Laziness Meets Meal Planning

Since my blog stats have proven that I’m one of the world’s most trusted authorities on colonoscopy prep and medically sanctioned anal probes, I feel more motivated to try to write other things people might one day find useful. This motivation is mostly because I don’t really want my most lasting legacy to involve butt holes. Don’t get me wrong, I’m really happy that my colonoscopy post has helped SO MANY of you feel more at ease about taking care of your hineys, but I am about so much more than just posterior glamour shots. Ironically, by including the word colonoscopy in this post, I am creating a situation where my blog will just become more closely related to butts thanks to the mighty algorithms of our search engine overlords. It’s a slippery slope.

Anyway, the purpose of this post is to discuss my newest effort to marry two of my life passions: food and laziness. You see, I’ve never been a very energetic person. While most people seem to dislike lazy people, having a lazy friend can totally have some benefits. For example, at crowded parties, your lazy friend will instinctively find locations for sitting so when your heels start to kill you, she’s already staked out a cushy spot and if you bring her food, she might be willing to share with you. Yes, it can be a beautiful symbiotic relationship.  Since I became pregnant, my usual low energy level has been supplanted by something that probably looks a little more akin to catatonia. Plus since I have a condition that causes chronic pain and cannot take my regular medications, any and all efforts to overcome catatonia in the interest of productivity are usually severely punished. I made homemade ravioli the other weekend and spent the next four days seriously considering re-outfitting the kitchen with wheelchair height counters.  It wasn’t pretty but the ravioli were divine.

One of my biggest laziness problems is that I haven’t felt like cooking large meals. I used to cook several large meals on weekends that sustained me throughout the week on leftovers.  But that required some serious energy. I’d get up on Sunday, make a plan, make a grocery list, shop, chop, bake, broil, sauté, and put together enough food to make the week survivable without any extra grocery store trips or major cooking during the work week when time becomes my most precious commodity. However, with the current pregnancy and no meds situation, it hasn’t been sustainable.  If it wasn’t for hubs, the baby and I would have starved to death by now.

When I considered trying to do the meal thing with a newborn, I honestly feared for our lives a little. Sleep deprivation and low blood sugar would certainly turn our house into an episode of the Walking Dead within weeks. I needed a winning lottery ticket so we can have a personal chef. And just in case Lady Luck turns out to be a heartless hussy that hates babies and doesn’t care if we starve to death or not, I needed a viable backup plan.

The first problem is that when you have a limited amount of standy-uppy time before your back and hips start making you wonder if maybe you could make a rascal scooter look sexy, by the time you’re finished acquiring ingredients by grocery store death match (no, I don’t think that’s too melodramatic for what goes down in my suburban grocery store), there’s no more time left in which to cook because you’re busy writhing in pain and crying over how you’ll keep your family from starving if this keeps up.

When I lived in Virginia, I frequently used a grocery store delivery service because I hated lugging my groceries up to my top floor apartment and while laziness can be expensive, to those of us that are REALLY lazy, it can be worth it.

However, my area in an Atlanta suburb doesn’t have the same grocery store delivery options. Plus, the one thing that was seriously lacking when I used the service in VA was the produce selection. I found that whenever I ordered fresh produce, it was pretty much always disappointing. Bruised fruits, wilty lettuce, and zucchini that had somehow sustained what appeared to be multiple stab wounds turned me off to using the service for highly perishable produce and I resorted to using it mostly for meats, dairy, and household consumables. That served me well as I didn’t mind swinging by the store or a produce stand for produce only as needed.

I was lamenting the fact that grocery delivery isn’t readily available in my area and my search engine overlords heard my plea and sent me sidebar ads for produce boxes (if only Lady Luck was so responsive). I’ve heard of such services, where you pay a fee and a magical box of produce shows up on a regular basis. I did some research and found a service near me that sources most of their products from this area of the country. I like the idea of buying as much locally grown produce as I can. Produce they don’t have local suppliers for may come from further away but they always tell you where your produce is coming from and give you the option to make substitutions if you feel really passionate about preventing produce jet lag and buying local.

You get an email a week before your delivery and you can make any substitutions you want to your basket. You can even set preferences to eliminate foods you don’t like from ever being included in your basket. While there were several local services I could choose from, I chose one that I found a groupon for so I could try it out at half price to be sure their zucchini aren’t prone to the same kinds of violence the grocery delivery service in VA’s produce fell victim to. Plus, this service also allows you to add all kinds of other non-produce items including herbs and spices, free range eggs and poultry, grass fed beef, fresh pork, dairy, and nuts. They even have spreads, jellies, and prepared foods as well as meal kits. These all can be added to your basket but they do cost extra…some of them cost a lot extra. I liked the idea of getting my weekly basket choices and having the option to add the other groceries to it we need. And even though I’m not opposed to purchasing produce that isn’t grown locally if a local option isn’t available, I appreciate knowing where my food is grown. I don’t see us using them for all our meat and dairy needs as the prices are still a little high for that but when we’re sleep-deprived and taking care of an infant, it might just be worth the extra money ….especially if they ever consider adding diapers to their deliveries.

Our first box comes Friday and I got the email yesterday with the contents giving me an entire week to ponder and plan. This is perfect because we have plenty of time to figure out and obtain whatever we need to round out the produce into complete meals and add anything else to the box we want. And while this still requires some planning, starting with the produce actually makes meal planning seem a lot easier for me than just starting from scratch. Trying to pull a dinner from thin air with no direction is significantly more difficult for me to plan than it is to figure out what meal would be easiest to highlight and work in the ingredients we’re expecting. It’s actually been surprisingly easy to come up with a plan and only took about half of the time I usually spend planning for a weeks worth of meals.

We selected the small box but there is a smaller box option (tiny box) as well as two larger box options. Price depends on the size box you choose but this one is $38 without any promotional discounts (and I had a groupon for half price). I have high hopes.

Our box next week will include:

3 Braeburn Apples

5  Bananas

1 Cucumber

1 Fancy Eggplant

1 Head of Romaine

1.25 lbs of Mandarins

2 Mangos

1 Yellow Onion

3 Peaches

0.75 lbs of Jalapeno Peppers (was supposed to be red kale but I substituted for Jalapenos)

1.5 lbs of gold potatoes

and 2 Zucchini (was supposed to be 2 sweet potatoes but I substituted for zucchini)

I’m pretty excited to get my box. I think I have a few recipes ready to go and I’m really hoping that being able to cook without having to start with a major grocery store run will help make my energy last long enough to make my plans come to fruition. Some of the items will just be for snacks but I do have some loose plans in my mind:

Eggplant and Chorizo stir fry atop a bed of mashed potato with a jalapeno sour cream will use up the eggplant, onion, potatoes, and some of the jalapenos. We’ll need to buy chorizo, garlic (added to the produce box as an extra), and sour cream. We’ll also need milk and butter for the potatoes but these are two ingredients we always keep on hand. Everything else is in the pantry and the produce box.

Since we went to an Asian fusion restaurant a few weeks ago, I’ve been craving some marinated cucumbers so that cuke is destined for that and we even have sesame seeds in the pantry, I already checked. This kind of salad is great for packing in lunches. We have all the ingredients we need for this already in the pantry.

I’m dying for some zucchini bread and our garden just hasn’t produced any yet because of the extreme heat we’ve been having. Everything we need is in the pantry.

I’m thinking of doing a peach or a peach and mango chutney to use up some of the fruit and whatever jalapenos don’t make it into the eggplant dish. Plus any leftover chutney can be a great ingredient to have around the house to add flavor to a meal on the fly or even just put it on toast with some cream cheese for breakfast or a sweet and peppery snack. I’m leaning toward a chicken roulade stuffed with brie and the chutney. I’ll serve it over rice with a side salad using the mandarins and romaine. The only thing we’ll need is Chicken breasts, brie, ginger (added to the produce box), a red pepper (added to the produce box), and another onion (added a second one to the produce box as the one already in the box is destined for the eggplant dish).

And the mandarins and romaine are definitely destined for that side salad. We have most of what we need in the pantry, with the exception of scallions (added to the produce box).

That just leaves apples, bananas, and mangos which we mostly just eat as snacks and lunch side dishes.

I added the rest of the required veggies we need (fresh ginger, garlic, scallions, 1 onion and 1 red pepper) to the produce box for only $5.27 extra. The poultry and dairy we’ll buy from our local grocery store.

We’ll round out the week by adding a spaghetti dinner and maybe a meal out for dinner or a quick grilled dinner one night. I’m extremely hopeful that this produce box, my illustrious meal plans, and my poor rickety body can stand up to implementation. The box arrives in 6 days. Which is unfortunate because I am hungry right now and having scoped out the fridge and pantry a few hours ago, I know that finding a meal down there would be like the world’s most tragic episode of Chopped. One of us is going to have to don pants and go retrieve edibles.


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Cheddar Andouille Risotto

I recently told you about my quest to recreate a risotto I had on a recent trip to Boston that blew up into a full-blown attack of OCD/ADD/WTF.  Well, I’m here to report that while my garage isn’t clean, my stock isn’t homemade, and I still don’t have a second freezer, I have mastered the risotto.  It took roughly 4 iterations which is about a million less than I thought it would take.  You should make this…presuming you like andouille sausage and seriously, who doesn’t?  It’s delicious.  But, if you’re a weirdo and don’t like spicy andouille sausage, I feel confident it would still be delish with some other sausage substitution but I will still consider you weird.

Here’s what you will need:

1.5 cups Aborio rice – Let’s talk about rice for a second.  If you’ve never made risotto, it’s important you know that it only really works with a couple different kinds of rice.  Don’t go out and buy some healthy long-grain crap or try to substitute plain white rice.  It just won’t work.  And while I did find Arborio Rice in the regular rice aisle, I got better results with the Arborio Rice I found in the International Foods Aisle at my grocery store.  There’s one other kind of rice that was recommended for risotto but I’m too lazy to look it up right now so just buy Arborio Rice, I promise it isn’t hard to find…unless you’re weird and then I presume most anything is difficult for you, especially finding menu options in Cajun Restaurants.

Roughly 9 jillion gallons of chicken stock – I’m exaggerating but only a little bit.  Obviously, if you can make your own chicken stock that is best but if you need to re-hang drywall, do plumbing repairs, and epoxy the garage floor before you can make your own chicken stock like I do, it’s okay to use the stuff you buy in the store.  I used organic stock in the large boxes.  My method for picking the stock to use was to find the one with only ingredients I can pronounce.  It takes almost 2 full boxes of stock but you might need more or less depending on your altitude, humidity, zodiac sign, gullibility, and seismic activity.

1 Red Bell Pepper – Diced.  That one is pretty self-explanatory. 

1 Yellow Onion – Diced

1 Large or 2 Small Cloves of Garlic

A Big Healthy Pinch of Saffron – I know, I know, saffron is so fracking expensive.  In fact, by weight, it’s the most expensive thing in the grocery store you can buy because it takes like 800 million flowers to get enough for an ounce or something like that.  But if you’re like me, you may or may not have smuggled in some illegal products from your most recent trip to Dubai.  I mean, to be clear, I did NOT but YOU might.  I happen to know that saffron from Iran is sold in containers the size of hockey puck size in Dubai for only about $5 US which is a BARGAIN if you ignore the cost of airfare and hotel and potential legal fees if you get caught going through customs.  I suggest buying A LOT of loose gems while you’re there to distract the customs officials from the container that says in giant gold letters “PRODUCT OF IRAN” on the top filled with the most expensive spice known to mankind.  I hear that worked for someone…at some time…alegedly.  And yes, you could go without the saffron but it really isn’t the same.  Saffron is really potent and so you can tell the difference.  Spring for the saffron if you can – you can get it at a regular grocery store if you’re not up for a trip to the Middle East.  But let me know if you are heading to the Middle East…just because.

A Good Glug of Your Favorite White Wine – Yes, glug is a scientific measure.  I’ll go into how much to put in exactly but the important thing is it has to be a wine you like because it’ll reduce down and intensify the flavor.  I like to use Pinot Grigio.  Anything not too sweet should work.  Feel free to drink the rest of the bottle while you cook.  You’re going to be stirring for a long time, you’ll need the hydration. 

1 Cup of Extra-Sharp Cheddar Cheese (Grated) – Don’t cheat and buy the pre-shredded cheddar-type-cheese-flavored product.  For this risotto it’s really important to buy a potent and high quality aged cheddar.  This means you may have to meander into that snobby grocery store with the fancy cheese counter that may or may not give you an anxiety attack, but it’ll be worth the Xanax you use to get through the trip.  What you’re looking for is a cheddar that has a really good bite to it.  You know what I’m talking about.  If you don’t, then go to the store and buy the most expensive aged extra-sharp cheddar you can find and then buy a bar of the grocery store brand cheddar and taste both of them.  If you don’t taste the difference, you probably should just make mac and cheese from the box and skip this one. 

2-ish Links of Andouille Sausage – If you don’t know what Andouille is, it’s a Cajun sausage that’s a little spicy.  But it’s delicious.  I cut it into about 1/4 inch “coins” and then I cut them in half because I don’t like any one bite to be overwhelmed by the sausage.  If I’m feeling really OCD (when am I not), I peel the casing off all of them.  You can skip that, the casing is totally edible.

Basil – About 2 Tbsp chopped (or ripped if you have the patience as I hear a metal blade turns the edges of basil brown.  I never remember this until after I’ve chopped it).

3 or 4 Tablespoons of Butter

And finally – whatever leftover veggies you have in the fridge.  I used Green Beans on my last one but you don’t have to include any additional veggies if you don’t have any around or if your family treats veggies like nuclear waste.

The first thing to do is fill up a pot with about 1.5 boxes of your chicken stock and add your saffron.  If it starts to look like you’re going to need more stock, you can add it to the pot and heat it up mid-way through.  Heat your stock to simmering but you don’t want it boiling.  I can’t remember why but I swear there was a reason.  This means that as you use the stock, you’ll need to reduce the heat as the volume in the pot decreases to keep it from boiling.  Turn the burner on to Med-Low-ish.

Then I take a pan and brown up my sausage.  Once it’s browned to my liking, I take it out of the pan.  Then I cook whatever extra veggies (not the peppers or onion) I’m adding to the risotto in the pan that I browned sausage in so I can get that yummy sausage fat into the veggies.  Not going to lie, if there isn’t enough fat in the pan to do the veggies, I may or may not add some bacon fat from the fridge.  I am a southern girl, we understand the value of bacon fat and hang onto it.  You can always just use water if you’re plain and boring and not southern.  Then throw the veggies in with the sausage to wait.

Green Beans always look better on top of a bed of sausage.

Now we’re ready to start the risotto.  Put a couple of tablespoons of olive oil in your pan.  I use a large deep skillet but if you don’t have one, pretty much anything deep enough will work.  Once the pan is hot, add your onions, red bell pepper, and garlic and I keep the heat around medium and cook for several minutes until the onions are translucent. 

Then you add the 1.5 cups of rice and stir constantly to toast the rice.  I have no idea how long you do this.  I usually zone out from all the wine I drank while chopping the veggies and sausage. 

Then you add the wine.  I followed the advice of Food Network’s Chef Anne Burrell and add enough to just cover the rice.  So, that’s why I don’t have an exact measurement for you.  Then you stir..and stir…and stir…  They say you should never stop stirring a risotto.  I’m bad at following arbitrary rules like that so I usually stir and then run around cleaning for a second and then stir a few more seconds and then run around cleaning more of the kitchen.  I never go more than about 15 or 20 seconds without giving the pan a stir. 

Once the rice has absorbed almost all of the wine, you add stock.  Use a ladle (in case you hadn’t worked that out) and put in just enough to cover the rice…again.  And stir, stir, stir….  It’s important to stir…something about getting the starch to make the dish creamy…I’m not sure.  But whatever the reason, keep stirring.

Once the rice has absorbed almost all of the stock, add more stock.  And repeat.  I have no idea how many additions of stock it took so you’ll just have to taste test to see when the rice is no longer crunchy and is perfectly al dente.  My inability to count how many additions of stock it took is probably due to the fact that I was busily finishing the rest of the wine.  I highly recommend that step.

Finally, when it’s done and the risotto has absorbed almost all the stock (remember, according to Wolfgang Puck who probably knows more about risotto than I do, Risotto should always be liquid and should move around on the plate when you jiggle it) take it off of the heat.  This is where you throw in the butter and the cheese and stir until it’s melted into the risotto.  Then add the veggies and the sausage.  Top with the basil.  Serve.  Don’t forget the wine.  Cheesy risotto goes really well with wine.


I hope you try it.  It’s delicious.

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Give Your Pizza Some Gas

For those of you suffering from lactose intolerance, I have no solution that will prevent pizza from giving you gas.  However, I’d like to suggest that if you give your pizza some gas first (i.e. via your gas grill) you’ll agree that the digestive discomfort is WORTH IT!

I’d never even eaten grilled pizza but when I saw Alton Brown grill some up on his show, I was smitten with the idea of trying it myself.  Although, I have to admit that I was a little scared.  If this worked, I could add another recipe to my rather short list of “things I grill good.”  If it did not, I imagined I’d end up with a molten pile of cheese and dough seeping through the grates and burning down in the bottom of my grill as I stood helpless on the patio crying  and waving my grill tools around ineffectively as the neighbors all laughed and pointed.

I put on my brave face and I went to work.  The first thing I had to do was head over to my local kitchen supply store and buy a pizza peel.  If you don’t have one, don’t stop reading yet.  You can use a cookie sheet that has no sides or even just flip a regular cookie sheet upside down.  See, now you have no excuse.  If you plan to buy one there’s no need to buy the expensive one.  I bought the $10 one and it worked just fine.  (Note, buy a pizza peel from whatever retailer you like best, the one I linked to happens to be the one I bought but trust me when I assure you that my loyalty on this particular store/product is only dictated by “Who gives me more coupons” and not by quality and certainly not because anyone is paying me to recommend their products.  After all, only about 20 people read this blog so no one is paying me anything…seriously.)

Step two was the grocery store but even though I put it on my (mental) list, I forgot to buy the malted barley syrup that Alton’s recipe called for…and I don’t even know for sure that my chain mega-mart of preference even carries such a thing.  When I realized my flub I turned to Google for assistance.  Turns out molasses is an acceptable substitute according to some person with access to the internet somewhere in the world and seeing as I had molasses on hand, I was more than willing to presume that this random internet poster was a credible source. 

So, the following recipe is not mine, it is Alton’s.  You can link to it here but for your ease, I’ve copied the ingredients for you.

  • 16 ounces all-purpose flour, plus extra for peel and rolling
  • 1 envelope instant or rapid rise yeast
  • 1 tablespoon kosher salt
  • 10 ounces warm water, approximately 105 degrees F
  • 2 tablespoons olive oil, plus 2 teaspoons for bowl
  • 1 tablespoon malted barley syrup (I substituted molasses)

Now if you watch Alton regularly, you know he’s a “by weight” guy and not a “by volume” guy.  Since he’s my favorite Food Network star and I want to grow up to be just like him but with boobs and long red hair, I actually own a food scale and I did measure my flour by weight. 

I pulled out an envelope of yeast and ran into a hiccup.  My envelope did not say whether it was rapid rise yeast or not.  I puzzled.  I considered googling but then I realized that the yeast expired just over 2 years ago.  This doesn’t necessarily mean it’s bad (but might not provide adequate leavening) but I had this nice jar of yeast that wasn’t expired and also clearly said “Rapid Rise” right on the front of the jar.  So, I checked the weight listed on the front of the expired envelope and then used my food scale to measure out the same amount of my unexpired yeast.  Crisis averted but let this be a lesson to you, check expiration dates before you go to the grocery store. 

Alton’s instructions are basically to add everything to the work bowl of my stand mixer and use the dough hook to bring it together at low-speed.  Then to knead it, you crank the speed up to medium.  However, my dough seemed to cling to the hook in the same way that Lindsay Lohan clings to fine jewelry that isn’t hers.  So, I stop the mixer, slide the dough off the hook and try again.  That dough wrapped itself around that hook faster than a fat kid makes it into a buffet line.  The problem is that the dough hook just sort of swung the dough around without really kneading it against the side of the bowl.  I tried going a little faster, a little slower but couldn’t seem to get the mixer to knead the dough.  So, I decided just to hand knead it. 

Then I oiled a glass bowl, dropped my dough ball in there, turning it to coat it in oil and covered it with plastic wrap.  I set it up on top of the fridge with Clive to rise.

I keep my dougy friends with the liquor on top of the fridge.

After an hour of rising, I split the dough into what was supposed to be 3 equal pieces but for an engineer, I surely do not have a good grasp on spatial relationships.

The right one is way smaller - I'm bad at equality.

Then Alton wants you to sort of roll them around on the board to tighten the “skin” of the dough.  You do this by kind of turning the edges of the dough under and then “scooting” the dough in a circular fashion on the board so that the top of your ball starts to kind of tighten up.  Then I covered them with a towel to rest for 45 minutes. 

In the mean time, I had to deal with the tomatoes.  Instead of using sauce, Alton cuts up some tomatoes, tosses them with oil, salt, pepper and garlic and then grills them.  Once they’re cooked on the grill, he sort of mashes them on the pizza that’s cooking to make the sauce. 

I should provide a disclaimer here.  I hate raw tomatoes.  I will tolerate them in salsa and I love tomato sauces but the consistency of a tomato that hasn’t been pulverized into submission makes me cringe.  So, I had NO IDEA how to cut up a tomato.  I’m not kidding.  I didn’t know if you could keep the little bits on where the stem came out or not so I just sliced it up and then cut out the very top and bottom where the stem was and hoped it wouldn’t kill anyone. 

The look totally normal - I think we're okay!

After the dough is done “resting” I started the process of making it into a pizza shape.  Now this being my very first time making pizza dough, I used my rolling-pin to start.  But I found that this dough is really springy and just kind of sucks back up to a smaller size.  So, I ended up stretching it out by holding up the flattened disk by the edge and working my way around letting the weight of the dough stretch it out.  Then I’d lay it down and use my hands to push the dough from the center out towards the edges.  It seemed to work better than the rolling-pin.  I tore the dough a few times so I just pinched those places back together with my fingers. 

I decided to make my pizza with shredded mozzarella, onions, and pepperoni so I got these ingredients ready and preheated the grill to high.  I also prepared a ramekin of olive oil and got my pastry brush.

Oil and onions and pepperoni, OH MY!

So, move one disk of pizza dough to your pizza peel and reshape if necessary.  You may need a little flour on the peel so the dough doesn’t stick but my dough wasn’t very sticky.  Then use a pastry brush to oil the top of your dough with a light layer of olive oil.  Do not top your pizza with your toppings. 

Take your dough outside, open your preheated grill and make sure your grill grates are clean.  Then flip the pizza dough directly onto the grates right over the heat so it’s oil side down.  Then put the tomatoes onto the grill next to your pizza, close the lid, and don’t wander too far.  In about 2 minutes the bottom of the dough will be golden brown but trust me, you can cook it to your liking.  If you like a chewy pizza, just cook a few minutes.  I left mine on a little longer because I like a crispy crust.  Once the crust is done on one side, slip your peel under it and pull it off the grill, use your pastry brush to oil the raw side and then flip it back onto the grill uncooked side down.

Now you top your pizza.  The idea is that the tomatoes should be cooked enough now that you stick a couple on the pizza while the bottom side cooks and use a spatula or fork to “smoosh” them into a sauce.  I found that this kind of cracked the crispy little bits that I love on the cooked side of the crust so I ended up pulling the tomatoes onto a cutting board, smashing with forks, and then smearing onto the crust using a spatula.  Worked much better.

Like I said, I like my tomatoes pulverized into submission.

 Once the tomatoes were on the crust, I added cheese, onions, and pepperoni and closed the grill lid.  I left my grill on high because it’s not a very expensive grill and tends to not get all that hot and I needed the cheese to melt (I like REALLY cheesy pizza) before the bottom of the crust burned.

After about 4 minutes my grill had managed to melt the cheese and the bottom of the crust was perfectly crunchy.


My neighbors were outside in their backyard and needed some food to soak up some of the alcohol they’d been drinking all day and what better guinea pigs for pizza than drunk people?  So, I took one of the three pizzas over to them and it got rave (albeit slurred) reviews.  So, we’re adding this to the “things I grill good” list.  

I hope you try it, you’ll think twice before you order pizza delivery again.  And while I haven’t tried it, I hear pizza dough freezes well so you could make the dough in advance and keep it in the freezer until you’re ready to use it. 

Next time I use onions, I might consider lightly sauteing them first because the pizza wasn’t really on the grill long enough to soften them much.  So, if you’re using veggies on your pizza keep in mind the short cooking time and if necessary pre-cook them a little if you don’t like them pretty crunchy.  I also recommend you go light on the meat (only pre-cooked meats, the pizza isn’t on the grill long enough to cook them) because based on reviews I read of grilled pizza, the more meats you add, the more likely that your grilled pizza crust will get soggy from the grease the meats give up. 

So, are you going to try it?  What toppings will you use?


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