Last week we made our homemade pizzas on the grill and tried some new flavor combos that were so good we wanted to share them! After spending an hour perusing through the William Sonoma store, and browsing through some incredible pizza cook books (there are so many cook books devoted to just pizza!), we were inspired to add some new toppings to our pizzas.
The pizza above satisfies any umami craving. Caramlized onions, baby portabella mushrooms, grilled asparagus, a drizzle of balsamic vinegar, and red pepper flakes. Mmmmm…
The pizza below was a twist on the tomato, mozzarella, spinach, and basil pizza from our previous pizza post. This time we added yellow tomatoes to give it summery color, garlic for some bite, and a sprinkle of parmesan cheese. Yum.
We made our beet and goat cheese pizza too, but instead of butternut squash we used summer squash which is more in season right now.
We hope this gets your creative pizza juices flowing and inspires you to be bold and try new flavors!
Happy double dipping!