Rolling out the dough. Using my new French rolling pin that I bought at a local arts festival a few weeks ago. Polished maple. Absolutely love it!
Stacked up the rolled crusts with parchment paper between, covered with a damp towel to keep them from drying out. Wanted as much rolled before everyone got there as possible so I wouldn't be spending the afternoon with a rolling pin in my hand rather than a tasty summer beverage. (Note to self: next time use parchment paper that covers the entire piece of dough. When my nephew took the crusts to the patio to grill and they started warming up, they got very chummy with each other under that towel and we had problems with some of them not letting go of each other.)
Oops. Forgot to take a picture of the toppings "bar" before it got nailed by hungry guests. But you get the idea. BTW, the dip in the middle of the fruit plate (pineapple and strawberries) was also a new recipe--very tasty! Plain yogurt with a banana blended in, cinnamon...maybe one or two other things that I've forgotten now, but yum. Especially with pineapple. Who'd-a-thunk that pineapple and cinnamon would be tasty together? I also made a acai-pomegranate salad dressing that's a definite keeper. Successful day all around with the first-timer-recipes.
My nephew's pizza stylin's on the grill. (Don't recall what all was on his: alfredo sauce, spinach, black olives, garlic, tomatoes...probably at least three other things. He's the most adventuresome eater of all of us.) Grill the crust first, then add toppings, then bake it off either over indirect heat on the grill or in the oven. We had both going at once to try to get as many pizzas done at one time as possible.
Mine waiting its turn to go on the grill. Alfredo sauce, spinach, caramelized onions, pancetta, parmesan. Plus I threw some roasted red peppers on the top right before it hit the grill--I'd been waffling on them and finally gave in. (I've always loved roasted red peppers. Don't know why I was waffling in the first place.)
My MIL surprised me by bringing dessert. French vanilla pound cake that she split into three parts lengthwise, then grilled briefly to toast it up just a little. Spread a marscapone-with-lemon cream filling between the layers with strawberries, blueberries and red raspberries. Very, very good!
I'm exhausted now--two days on my feet getting everything ready. But the upside is I have lots of leftovers of dough, grilled crusts, and toppings. I think I know what I'm having for lunch tomorrow!