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	FEATURE ARTICLES Living to fight Smith throws his hat in the ring for mayor of Portland Light rail system continues to grow Sidewalk projects on the horizon Community loses longtime educator and volunteer Perlman's Potpourri: Three social service agencies to inhabit new Glisan Street building 9/11 stands alone in history, memory Memorable Menus Correction Is there an ACE up Portland Public Schools' sleeve? About the MEMO MEMO Archives MEMO Advertising MEMO Country (Map) MEMO Web Neighbors MEMO Staff MEMO BLOG © 2011 Mid-county MEMO Terms & Conditions	Memorable Menus... Fall is here, but our weather will be great for dining alfresco for a few more weeks. We will continue to grill burgers, steaks, chops and salmon alongside fruits and vegetables from our farmer's market and local farm stands - pretty normal stuff. Imagine our delight when we stumbled upon a description of pizza on the grill. This great casual meal lends itself to creativity. Simply prepare the ingredients and let your family and guests come up with their own dinner masterpiece. Next month we would like to feature your ideas for tasty, healthy brown bag lunches-for school and for work. It's easy to fall into the rut of PB&J. Let's help each other broaden our carry along luncheon horizons. Send your submissions to Darlene Vinson at editor@midcountymemo.com; fax to 503-249-7672 or mail to 3510 N.E. 134th Ave., Portland, OR 97230 by Saturday, Oct. 15 for inclusion in the November issue. Pizza on the Grill Yield: 4 servings 1 pkg. (13-16 oz) refrigerated pizza crust 1-2 cups pizza or marinara sauce 8 oz mozzarella or Italian blend cheese Assorted vegetables, meats and fresh herbs… whatever you like on your pizza. Flour Olive oil Parmesan Red Pepper Flakes Pizza peel or rimless cookie sheet Prepare your grill for high direct heat; make sure the grate is clean. Pizza on the grill is this month's Memorable Menu. Choose your favorite toppings for a custom slice. If using fresh whole mozzarella balls, grate or slice very thin. Place in shallow bowl or on a platter. Chop, slice or cut vegetables into bite size pieces. Arrange on a large platter or in individual bowls. If using Italian sausage or ground meat, cook and drain. Arrange meats on a platter or cutting board. Pour the marinara or pizza sauce into a bowl or large cup. Put olive oil in a small bowl near the grill. Prepare a work surface with a light dusting of flour. Place the pizza dough on the flour, cut into pieces sized for individual pizzas. Stretch or roll the dough to desired thickness. When the grill is hot - you can hold your hand an inch over the grate for only 2 seconds - coat the grate lightly with olive oil. Using the pizza peel or cookie sheet, slide the pizza crusts onto the grill. Close the lid. After about two minutes, check to see if the dough is browning. Rotate if needed for even browning. Check it in another minute, being careful not to allow it to burn. The top will bubble with air pockets. Remove the crusts to cutting boards or plates when browned, cooked side up. Close the grill. Reduce heat to medium. Brush pizza sauce on grilled side of crust. Add vegetables, cheese and meat in that order. Do not overload, or the result will be soggy. Using the cookie sheet again slide pizzas, uncooked side down, back onto grill and close the lid. Continue cooking for three minutes or until crust is browned and thoroughly cooked, and the cheese melts. Finish with parmesan and red pepper flakes, if desired. Serve with a crisp salad. Maybe even enjoy a balmy fall night on the patio or deck.
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