The article on grilling pizza in the latest issue of Fine Cooking got me thinking about pizza tonight. It was just me for dinner, but grilled pizza is an excellent meal for one. I used to do it all the time when I lived alone. I’ve been grilling pizza for many years. I think the first time I did it was when another article about grilled pizza came out in the June/July 1996 issue (#15) of Fine Cooking. I didn’t follow a recipe tonight, just picked up pizza dough from Trader Joe’s, and put fresh mozzarella, tomatoes and basil on top. Excellent. Some of the toppings in the newest article look pretty good – I’d like to try those sometime.
It looks like we’re nearing the end of our beloved Pimientos de Padron. I only had about ten in my last harvest. There are a few more blossoms on the plants, but I expect our supply to dry up pretty soon. Next year, more plants.

• Sauteéd Pimientos de Padron
• Grilled Pizza with Fresh Mozzarella, Tomatoes and Basil (Fine Cooking #66, September 2004, p. 34)

Wine: Rafanelli 1999 Zinfandel (Dry Creek Valley, California).