A few months back we hooked up with Boboli through HouseParty.com to host a grilled pizza party on August 14th, 2010. We were excited to execute a party theme that was very different than anything we had done before; thus we set out to invite everyone we could and collect some attention getting pizza recipes to make.
All the recipes for the pizzas can be found in the photo journal below. Much thanks to Boboli and HouseParty.com are an order; the gifts for our guests and party planning tools were great assets for our day. Boboli provided some tips on how to grill pizza (used for all of recipes) which we have summarized here:
• Use uneven heat in your grill by turning one burner off, circulating the heat is key
• Grill the crusts on both sides with a little olive oil before assembling pizzas
• Pre-cook all ingredients and use them at room temperature for the best results
• Watch the crusts so they don’t burn, lower heat works
We kicked off our party with a pizza recipe submitted by Pam at the Sticks Forks Fingers blog, a frequent reader of ours. Her Brie & Fig pizza was extremely flavorful and the figs provide a distinct texture that got plenty of attention. Our friend Richard had a nice quote about this pizza, “it was like a sunburst of flavor.” he said with a smile. A twist for this pizza was offered when I couldn’t find a traditional block of Brie cheese and ended up with Crème de Brie. We warmed the cheese first and then spread it on the crust. Ed, Melanie and Margot assembled this pizza and though that would be a worthy trick to use in the future. Please visit Stick Forks Fingers and see what Pam is up to. Make sure and leave a nice comment about how she contributed to our incredible event.
Our second appetizer offering was a whole-wheat grilled Boboli, cut into wedges and served with a shrimp, feta and zucchini salad. The inspiration for the salad came from our friend Cyndi who brought stuffed zucchini (stuffed with a shrimp & feta salad) to a wine tasting of ours and went home with an empty platter and lots of feedback. The fresh cold salad on top of the Boboli wedges reminded us of bruschetta. The salad was a nice palate cleanser for guests to transition from snacks to dinner!
Margot’s high school friend Melanie and her husband George have recently orbited into our lives and are owed considerable thanks for their help with setup, cooking and cleanup. Margot and I were afraid to try and force Melanie to stopping washing dishes. George agreed we were smart to step away! Melanie also brought the ingredients for the Bacon, Onion & Mushroom Alfredo pizza. The unique spin on this pizza was that all of the ingredients were grown, made and purchased locally. The smell of the homemade garlic sauce used to grill the crust filled the air as we prepared the pizza. This pizza was the favorite of many of our guests, a well deserved recognition.
During our preparations Margot knew she wanted to make a dessert pizza with bananas, peanut butter and chocolate, something I also knew would be a ticket to success. We decided on Nutella in place of plain chocolate and thus the name “Double Nut Banana Chocolate” pizza was born. This pizza lasted about 3 minutes and I only got a bite of the piece Margot snuck off before guests dug in. What a great affirmation of a tasty idea! Margot enjoyed working with her assistant chefs Gracie and Amelia to make this pizza. They had so much fun taste testing all of the ingredients before using them!
Disclaimer: We did receive $50 in coupons for Boboli product as hosts for a Boboli Beat BBQ Boredom party.
Fresh black pepper
1/3 jar of pasta sauce