Pizza is one of my weaknesses. There aren’t too many that have crossed my palate that I haven’t liked.
Just the other day, I had a few slices at the Italian Moon in Grand Forks after a rigorous ice skating exercise in which my grandson Rakeem’s hockey team took on their fathers and other family members in a game at Gambucci Arena, but that’s a story for another time. But back to the pizza, the Moon’s taco version rates right up there with the best I’ve eaten.
Speaking of the best pizza, Rhombus Guys Pizza owners Matt Winjum and Arron Hendricks recently were named the U.S. Small Business Administration’s 2009 Region VIII Young Entrepreneur of the Year Award winner. They were selected from "an elite group of entrepreneurs and community leaders representing Colorado, Montana, North Dakota, South Dakota, Utah and Wyoming."
If you’ve never tried a Rhombus Pizza, you don’t know what you’re missing. It’s about the best pizza I’ve ever had. They’re located at 312 Kittson Ave. in downtown Grand Forks, in the original Sanders 1907 building.
One of my goals when the weather gets nice is to try making a pizza on the grill, although I don’t think it will be in the Rhombus Guys’ class. I’ve come across several good recipes, one of which is listed below.
Give it a try, or head to Rhombus Guys instead.
Grilled Tomato and Olive Pizza
½ pint cocktail or grape tomatoes, halved
½ red onion, thinly sliced
¼ cup olive oil
3 tablespoons each: pitted kalamata olives, drained, chopped sun-dried tomatoes
½ teaspoon salt
Freshly ground pepper
1 package unbaked pizza dough, stretched into 12-inch round, or prepared (12-inch) pizza crust (see note)
2 tablespoons chopped fresh parsley
¼ to ½ cup shredded fontina
2 tablespoons each: torn basil leaves, shredded
Heat a grill to high. Combine the tomatoes, onion, 3 tablespoons of the olive oil, olives, sun-dried tomatoes, salt and pepper to taste in a bowl, tossing to coat with your hands. Brush the remaining 1 tablespoon of the olive oil over both sides of the pizza crust.|
Place the dough over a direct heat on grill; cook until puffy, about 2 minutes; turn over. Cook 2 minutes. Move crust to a cooler part of the grill; top with the tomato-olive mixture. Sprinkle the parsley, fontina and basil over the top. Cover grill; cook until cheese melts, about 8 minutes. Sprinkle with Parmesan. Cover; cook until cheese melts, about 2 minutes. Remove from grill; cut into wedges.
Note: If you are using a prepared crust, follow directions on the package for cooking instructions.
Yield: Serves 3.
Approximate nutritional analysis per serving: 624 calories, 50 percent of calories from fat, 35 grams fat (7 grams saturated), 13 milligrams cholesterol, 63 grams carbohydrates, 17 grams protein, 1,045 milligrams sodium, 4 grams fiber.