If the quantity of photos I include in my posts indicates how much I love a recipe, then you can see that I really, really, really love this recipe.
I try not to go overboard on the photos – I usually include just a couple for each recipe – but I had to share four for this one. And really they’re not all that different from one another. And I wanted to include many more.
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“First crust and now pizza sauce? What, is she going somewhere with this or something?”
Why, yes! Yes I am! The culmination of my ever-so-epic three-part pizza series, which started with our very favorite homemade pizza sauce, will conclude tomorrow, Tuesday, with something, well … cute. Tasty and cute. That’s all I can say about it. I’ve sworn myself to secrecy. For now, though: our very favorite pizza crust for grilling.
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Cheese. Melted cheese. It’s probably one of these best foodstuffs on Earth, unless you count chocolate … but then again, I consider chocolate to be more of a medication, per se, than a food.
And besides, chocolate probably wouldn’t be very good stuffed inside a grilled pepper. But cheese … yes.
In this case, we’ve got four different cheeses: ricotta for body and flavor along with tangy herbed goat cheese, plus Parmesan and mozzarella for that melty goodness. As if grilled peppers all by themselves weren’t divine enough … now I had to go and get obsessed with this amazing cheese-stuffed version.
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