Wow, so anybody else think June flew by?
Our month was filled with lots of excitement … from our move, to having family in town on three different weekends! And our July isn’t slowing down either. In the not-so distant future, we’ll be leaving on a plane to Europe!
But I’m getting ahead of myself. For now, let’s talk pizza. And chocolate chips cookies.
Basically, my two favorite things.
Last week, we had one of Brandon’s friends over for dinner. And since I can never make life easy on myself, I decided that we should try something new … grilled pizza!
I did a few Google searches to see different recommendations on grilling pizza. In the end, this is what we came up with!
How to grill pizza:
- Roll out your dough to your desired thickness (next time, I’ll make ours even thinner … it puffed up a little too much for my liking). We used dough from the Publix bakery, and we rolled it out using a little flour on our hands and the rolling pin.
- Get all of your toppings ready. We used my BBQ Chicken Pizza recipe this time, so I cut up cooked chicken, mixed up the sauce, chopped up the red onion and cilantro, and took the shredded cheese out of the fridge.
- Spray your grill with nonstick cooking spray. Then heat up your grill so that it’s nice and hot.
- Brush extra-virgin olive oil onto one side of your dough.
- When all of your ingredients are sitting by the grill and ready to go, put your dough on the grill oiled-side down.
- After just a couple of minutes, peek under the dough to see if grill marks have formed. You want the dough to be cooked but not burned.
- When it’s ready, flip the dough over. Quickly add all of your toppings (or you can take the dough off the grill while you add the toppings, and place it back on after. This might be the safer option … I definitely felt like my hand was going to catch on fire a couple of times. ).
- Once your toppings are on, close the lid and let everything cook for just a couple of minutes. Once the cheese is melted, your pizza is ready!
The end result:
Totally worth burning the hair off my arms.
After dinner, I served this:
A piece of chocolate chip cookie pie, served with some vanilla ice cream.
But guess what? This isn’t just any chocolate chip cookie pie.
It’s actually healthy.
Before you stop reading this post because you have no interest in a healthy dessert, can I just tell you … it doesn’t taste healthy. Like, at all.
Chocolate Chip Cookie Pie
(slightly modified from this recipe)
- 1 and 1/2 cans (about 22 oz. total) of chickpeas (aka garbanzo beans), drained and rinsed well
- 1 cup quick-cooking oats
- 1/4 cup applesauce
- 3 tbsp. vegetable oil
- 2 tsp pure vanilla extract
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 and 1/3 cups brown sugar
- 1 and 1/4 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- Combine all of the ingredients (except the chocolate chips) into a food processor.
- Pulse everything for a couple minutes, until the ingredients are well combined and the mixture is really smooth.
- Transfer mixture to a bowl and stir in chocolate chips.
- Pour finished batter into a 10-inch springform pan that has been sprayed with cooking spray.
- Bake for 30-40 minutes, or until the edges of the pie are just browning and pulling away from the pan.
- Let the pie sit for 10-15 minutes before serving.
In my opinion, this pie is best served warm with a little vanilla ice cream.
But it’s just as delicious on its own.
Y’all I promise. You do NOT taste the chickpeas. At all. Just make sure you blend everything in the food processor really well, and I promise you’ll be happy with the results. It truly just tastes like you’re eating a giant, soft chocolate chip cookie.
I have to give Katie huge props for this recipe. Click on her name and go check out her other incredible recipes. The girl is a genius, in my book!
Question for you …
What did you do this weekend?
Ever grilled pizza? Any tips or tricks you’d like to add?
Are you going to stop being scared and try this recipe? Seriously, just do it!