Since the markets are taking a grilling, let's try grilled pizza with fresh garden tomatoes, buffalo mozzarella and basil.
It's fun. Everyone can join in and create what you want. If you have never tried it, may I ask, why not? Once you cook it up on the grill, you'll find that you get a completely different texture: It comes out lighter, crispier and crunchy. Delish!
When you're doing pizza on the grill, there are so many things you make it with. The only important key is whatever you decide to use, make sure you have it ready to go. So set up an outdoor table with your ingredients and get ready to rumble. You need a wooden pizza peel, the dough and toppings of your choice.
Today we will use everything from your garden:
- Fresh garden tomatoes
- Grilled zucchini
- Caramelized onions
- Olive oil
- Salt and pepper
Allow the dough to come to room temperature before you even try to roll it out. If you buy a store-bought pizza dough, remove it from the package, flour it up and let it sit out on a plate covered in Saran Wrap until it expands and is ready to go. Usually takes about 30 minutes or so to come to room temperature.
Light the grill, heat it up really hot. Use your grill brush to clean it and then turn the heat to medium. If you have a brush, quickly oil the grate (do not use a spray to oil the grill grates while the grill is on - Hello!).
Next, flour the counter and roll it out. Flour the pizza board and place the dough on it. Transfer to the grill. Once it's on the grill, do not move it around. Using tongs, check it out once it starts to bubble (within 4 mins or so). The bottom should be crispy with nice grill marks. Remove and place back on the pizza board with cooked side up. Now, add the sliced tomatoes, caramelized onions, grilled zucchini and slices of fresh mozzarella. Return to the grill. Once the cheese begins to melt, it should be done. Check it out with the tongs and using the pizza board, remove from the grill. At this point if you want you can now add fresh chopped arugula. Using a pizza knife, cut and serve.
—By Kenny Polcari, director of NYSE floor operations, O'Neil Securities and CNBC contributor, often appearing on "Power Lunch." The author is not compensated by CNBC for this or any other written materials found on CNBC.com.
About Kenny: Kenny has more than 30 years of experience on Wall Street. Currently director of NYSE floor operations on behalf of O'Neil Securities, he has also worked for Icap Corps and Salomon Brothers. You can follow Kenny on Twitter @kennypolcari and visit him at kennypolcari.com.
Disclosure: The market commentary is the opinion of the author and is based on decades of industry and market experience; however no guarantee is made or implied with respect to these opinions. This commentary is not nor is it intended to be relied upon as authoritative or taken in substitution for the exercise of judgment. The comments noted herein should not be construed as an offer to sell or the solicitation of an offer to buy or sell any financial product, or an official statement or endorsement of O'Neil Securities or its affiliates.