Grilled Pizza

This was probably the easiest thing I've ever made and my Mom said this was the best pizza she has ever eaten!!!

Pizza Crust (makes 4)

4c. flour
1 1/2 tsp. active dry yeast
1 1/2 tsp. kosher salt
1 1/2 c. ice cold water
2 Tbsp. extra virgin olive oil

Mix first 3 ingredients in a mixer with hook attachment until blended. Drizzle oil and water in a slow steady stream. Mix on low for 3 minutes, then high for 5 minutes. Cover with plastic wrap and let rise for 1 1/2 - 2 hours. Punch dough down, shape into large ball and cut into 4 equal pieces. Roll each piece into a ball and place on a lightly greased cookie sheet. Cover with a damp towel and let stand in a cool place for 1 hour.

Once the dough is ready - stretch it out and put on your toppings!!! I used tomato/basil sauce, provolone cheese, shredded Italian cheese, fresh tomato slices, torn basil and spinach, baby bella mushrooms and grilled onions; topped off with salt and pepper -(of course!) As far as toppings go, the possibilities are endless - use whatever you like!!!

Place onto well greased, preheated grill and grill on medium with lid closed for about 10-15 minutes.

After running 20 miles this morning - this was the perfect way to end the day!!! I did two of my favorite things today; long runs and grilling! As always...got to eat 'n run!

Grilled Peppers and Sausage with Cheese Grits

I made this for dinner the other night...not super healthy, but it is really good! And - as long as you don't eat like this every night, it won't hurt ya!!! I got this recipe from Southern Living (July 2011 issue).

2 medium size red bell peppers, cut into quarters
2 medium size sweet onions, cut into quarters
2 Tbsp. olive oil
1 tsp. fresh thyme leaves (I used dried)
1 tsp. salt, divided
1 pkg. garlic pork sausage links (I used Italian sausage)
2 (14.5 oz) cans chicken broth
1 c. uncooked quick cooking grits
2 Tbsp. butter
1 c. grated Parmesan cheese
1/3 cup chopped fresh basil
1/2 tsp. freshly ground pepper

Preheat grill to medium-high. Toss peppers and onion with olive oil, thyme, and 1 tsp. salt.

Grill pepper mixture and sausage at same time, covered with grill lid. Grill pepper mixture, turning occasionally, 8-10 minutes. Grill sausage 5 minutes on each side or until done.

Bring remaining 1/2 tsp. salt, chicken broth, and 1/2 c. water to a boil in a 3 qt. saucepan; slowly stir in grits, reduce heat, and simmer 12 minutes or until thickened and creamy, stirring often. Remove from heat, and stir in butter and next 3 ingredients.

It took about 45 minutes from start to finish and was delicious! Since I had a mid-week run of 10 miles and a weekend run of 17, I didn't feel too guilty about eating this!!!

Until next time...gotta eat 'n run!