Anna and I have been having a lot of fun with this Blackstone 36" griddle. Thank you to the kind soul on Craigslist that sold it to us for a great deal. Anna took it upon herself to completely resurface and reseason the thing while I was at work one day, and now we have an absolutely beautiful nonstick flattop cooking surface for our outdoor kitchen.
The outdoor kitchen, of course, is a work in progress. As you can see, things are a little cluttered on the back patio, but steady as she goes. Soon enough we'll have a beautiful fun cooking place.
But, I digress. Tonight, we decided to make some delicious griddle pizzas. In an effort to drop some pounds, I've decided that I'm going to eat low carb. I've done it before, and it worked great for me. Since we are two days into the new year, I figured I would do it again. The even bigger change is that I've decided to give up pop, too! (Soda for you heathens). I suppose that is official now that I put it online, too. Damn. lol Thankfully, we have a beautiful lemon tree in the backyard that is always loaded with lemons...so lemon water is now my drink of choice. I'm thinking about getting into teas...I just don't want to get insufferable about it.
Anyways, on to the recipe. I hate when recipes go on and on about nonsense before getting to the gist of it, and here I am, rambling on about nonsense. My apologies.
This is a great substitute for pizza if you are living that low carb/keto life. Or, heck, even if you aren't, it is still a really tasty dish. Pretend the toppings slid off of a slice of Chicago style deep dish, and this is basically what you have...with some crazy good crispy all-cheese "crust".
Where is the recipe please?
Matt Seguin says
My apologies - I'm still getting the hang of this website. I'll be sure to put this in as a recipe. it is really easy, though. We use a blackstone griddle and put a little oil down, and then sprinkle shredded mozzarella cheese. You can add whatever toppings you like...tomato sauce, sausage, veggies...even pineapple if that floats your boat, and let the mozzarella keep cooking until it starts to brown. Use your griddle scrapers to roll the cheese around the toppings (it will be gooey in the middle and have a nice brown crust on the outside, and remove from the heat and serve. It is basically all of the pizza toppings cooked without a crust.