My talented friend Karen Riley, Director of S.C.R.A.P. Gallery, the Museum for the Environment, has come up with a clever and scrumptious idea in desert summer outdoor dining. After months of grilling to escape having an indoor douse of oven heat in the above 100 degree temps we are accustomed to, she and her husband Mitch have taken to experimenting with the grill using other foods and recipes typically confined to baking. Her most successful attempt yet has been using the grill to make pizza. Turning the traditional pie into a fire smoked and crispy concoction is brilliance at its best. The possibilities are really endless but my favorite version of hers so far is this beautiful one topped with pesto as a base sauce, then layered with ground chicken, pine nuts, garlic and daubs of fresh mozarella!
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