Watch out Wedge Pizzeria, you're about to get JAK'd!

With the first day of Spring recently being celebrated (this past Sunday, thanfully), JAK really wanted to get outdoors and use the poor grill that has been covered from the sunshine for the past 4 months.  But, JAK couldn't just do a boring (or mundane, hehe) grilled hot dog.  So, we used our creative juices and decided to do a grilled pizza.  But, we couldn't just do one type of grilled pizza.  No, that wouldn't be good enough for JAK.  We decided to attempt 4 different types.

For those of you who live in Oklahoma, you are definitely familiar with the Wedge (a local pizza joint, that specializes in unique pizza toppings/flavors).  For those that aren't familiar, this blog will get you familiarized.  Why?  Because on this Not So Mundane Monday JAK created very unique pizzas, that would give the Wedge a run for their money!

Pizza 1: Mushrooms, Spinach, "A's" homemade Alfredo Sauce, Mozzarella Cheese and Fontina Cheese
Pizza 2 (we did this pizza a half and half): Side 1-Figs and Monte Enebro Cheese.  Side 2-Dates, Picante Prosciutto, Mozzarella Cheese and a second cheese that "K" didn't write down (shame on me).  It was a very pungent cheese though (almost like a blue cheese)
Pizza 3: Mozzarella Cheese, Ricotta Cheese, Fresh Basil (from JAK's garden!) and Garlic salt.

Below are photos documenting the entire process! 

Of course any pizza that is going to give a noted pizza joint a run for their money has to start with a fabulous dough, for an awesome crust!  "J" used his amazing bread recipe.  Why not?  It works, and is amazingly tasteful.  And, without fail, it made for an incredible crust.

Here is the dough rolled out.  What we loved best about it, it gave us a New York style crust (nice and thin and crunchy)!

Here are just 4 types of cheese that "J" used.  He also used a ricotta. 

Cheeses shredded!  Yes, we used every morsel.  Talk about ooey gooey and rich!

The figs being sliced. 

"A" making her homemade alfredo sauce.  "A" is known for making a killer gravy, but this alfredo was seriously tasty.  So impressed. 

Stirring caught in action!

Mushrooms being sliced.  "K" loves her some mushrooms, and had never experienced them grilled.  Being grilled gave them such a different flavor.  Plus, not having them soaked with butter (as they are normally prepared in her household over the stove top) was a nice "springy" change.  :)

"J" grabbing some basil leaves from his own garden!  Can't wait to use more of these fresh ingredients when they start growing in.

The charcoal ready.  I have to say, I grew up on a propane grill.  A true charcoal grill is much better!  I have to compare it to cooking certain foods in a cast iron skillet compared to a regular skillet.  Just brings out the flavors in the food out, in such a different way.

As the charcoal was getting ready for the pizza, JAK enjoyed a crab dip supplied by "K".  You read it right, "K" (myself) actually contributed to the food items!  There is a really funny story behind this crab dip, which makes the recipe an original JAK one.  Here's the story: I followed a recipe, but when it was time to put the dip in the cooking dish, it was soupy!  I thought "well, perhaps once it starts cooking it will firm up".  But, that didn't happen!  When it was time to take it out, load it in the car and head to "J" and "A's" it was still a soupy mess!  So, improvise.  But, with what?!?!  I grabbed a package of shredded cheese.  Threw half of it in, and stirred.  That helped, but didn't do the trick.  So, anxiously rummaging through my cabinets...I looked up on the top shelf, and there was my answer.  Panko bread crumbs!  They don't have much of a flavor, but a great crunchy texture and would definitely thicken it up.  Couldn't hurt it, right?  I added several handfuls, and in no time the dip thickened.  I cooked it for another 10 minutes, and it came out amazing!  So amazing, I will make this dip again in the future, and in just the way I accidentally had to make it this time!

Okay, back to the important stuff.  "J" throwing the pizza dough on the grill.

Pizza dough bubbling up, ready to be flipped!

Look at the professional grill marks!  I'm telling you, the thinness of the crust and crunchiness combined with the charcoal taste.  Yummo!

First pizza.

First pizza slice!

Second and third pizza cooking (the half and half pizza) with "J" placing the prosciutto on top!

Final product.  The prosciutto side was everyones favorite, but the cheese used on the fig side was the best!

Last pizza-the White pizza!  This was everyones overall favorite.  It was very creamy, and had the perfect amount of "cheese" flavor.  Nice and soft, on top of the awesome crunchy crust. 

"J" certainly out did himself once again.  The pizza chefs at the Wedge with their brickoven better watch out, because JAK is coming at you with our hot charcoal pizza grill!

Until next time....A la cuisine!