Get out and BBQ while you can today, mow the lawn, attend to the garden, run, walk. Do all these things today because tomorrow might just be too hot for any of that! We made grilled pizza yesterday and I was happy with how it turned out. It's a simple recipe if you've got the ingredients so I'll include it at the end of this blog. I haven't done that in a while!
Today is going to be seasonable and gorgeous with a good amount of sunshine and highs in the upper 70s. Humidity won't be on the rise until tonight and then it only gets hotter from that point on. Hazy, hot, and humid weather works in tomorrow with highs in the upper 90s and heat indices well over 100°! There are no heat advisories issued yet, but it's certainly possible later today. Thursday looks about the same, but if winds stay light out of the west, a minor sea breeze could kick in. That means instead of being near 100° at the beaches, we'll be near 90°. Friday should still be up around 90° in most towns, making this our first heat wave of the season. Pop-up thunderstorms are possible Thursday and Friday afternoons and evenings. Just keep an eye to the sky!
Saturday turns beautiful again with lower humidity, sunshine, and highs near 80°. It'll be near 80° again on Sunday, but clouds fill in late in the day and showers are possible by nighttime. Monday starts with clouds and showers.
1 store-bought pizza dough
1/2 cup pesto, store-bought or homemade
1 red pepper
1/2 box of mushrooms
1 tomato slices
Slices of fresh mozzarella cheese
Olive oil, salt, and pepper
Place the red peppers right on the grill and char on all sides. Pop into a glass bowl and cover with plastic wrap. Let sit while you work on the the other veggies. Clean mushrooms, slice the zucchini, and slice the tomato. Sprinkle all sides of the veggies with olive oil, salt, and pepper. Grill until desired done-ness. Chop everything and set aside. Peel the skins off the red pepper, then slice and discard the seeds. Roll out the pizza dough...thin, but not too thin. Coat one side with olive oil everywhere. Place oiled side down on the grill (if someone is around to help you, use 4 hands to keep dough stretched when you place it on the grill.) Cook for a few minutes until it's cooked on that side, then flip onto a cookie sheet. Coat the other side of the dough with olive oil, then flip back over. Spread pesto on the cooked side of the dough. Cover with veggies, then the mozzarella cheese. Carefully place the dough (raw side down) back on the grill. Cover so the cheese melts. It should be ready to go in just a few minutes! Enjoy!