By Debbie Koenig
With a kid as picky as mine, pizza is one of the few family meals we can all agree on. Roughly every other week, I pick up some dough at the nearby pizzeria and divide it: Two-thirds makes a medium pie for me and my husband, topped with tons of whatever vegetables are in season and a little bit of cheese (sometimes mozz, sometimes Gruyère or fontina or even Cheddar). The other third goes to junior, who tops it with his beloved mozzarella and olives, no sauce. I’ve got a pizza stone, so I crank up the oven to 500°F and we’re good to go.
As you might imagine, the kitchen gets pretty warm. Too warm, once spring arrives. That’s when we move things outdoors, and start grilling our pizzas. The method’s different on a grill—the way we treat everything, from the dough to the toppings, gets modified slightly—but the results are amazing. The dough takes on a bit of char where it hits the hot grill, and comes out perfectly chewy. Never tried it? I urge you to give it a shot! Lucky for you, I wrote a how-to in the May/June issue of Weight Watchers Magazine, which will get you eating grilled ’za in no time.
Speaking of the May/June issue, it’s a keeper. The cover story focuses on body image, which is something I still struggle with, even after 20 years as a Lifetime Member. On the food side there’s also a piece about Virginia Willis’s new cookbook (I’m a huge fan, so I can’t wait to try her recipe for Pan-Seared Summer Squash with Spiced Lemon Vinaigrette), a taco intensive (I always need more ideas for tacos), and a bunch of new ways to use berries, which obviously makes me verrrry happy. Strawberry-Lemon Donuts, people! If you haven’t already picked up a copy, hit the newsstand PDQ.
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