Grilled Corn, Barley and White Bean Salad

Grain salads are some of my very favorite foods year round but especially when summer's bounty brings sweet corn, ripe tomatoes and abundant basil to the farmer's markets.  

Photo from this June's monthly Hyde Park Village Fresh Market

I find these salads so satisfying, filling and fresh, and the possibilities for variation are endless.  You can use different grains - quinoa, rice, barley, couscous, farro or wheat berries.  Use whatever fresh veggies are in season - summer squash, zucchini, cucumber, corn, tomato, asparagus...  Pick herbs from your own pots.  For dressing, a simple homemade vinaigrette is perfect, or if you're in a hurry try your favorite bottle of store-bought vinaigrette.  See what I mean, endless possibilities.

Here are a few of the other grain salads I have made and shared:

• Superfood Quinoa Salad with Shrimp and Lemon Vinaigrette
• Mediterranean Red Quinoa Salad with Lemon-Tahini Dressing
• Chipotle Quinoa with Corn and Black Beans
• Mixed Greens with Herbed Lentils, Roasted Butternut Squash and Goat Cheese (not really a grain but similar in style)

This particular salad was filled with some of my favorite summer flavors - sweet corn, tomatoes and basil.  I used cooked pearled barley because I like the size of the grains and the satisfying chew but you could always  try some wild rice or cooked quinoa in its place - really, whatever you have on hand.

My favorite way to eat this salad is on top of a bed of baby mixed greens, arugula or spinach for lunch.  The addition of the white beans makes this a bit sturdier than most pasta or grain salads, and with the filling fiber and protein in the beans, it is perfect for a light lunch.    Or alternatively, omit the leafy greens and serve it as a side-dish with grilled or roasted chicken, barbecue pulled pork, or a piece of pan-sauteed flaky white fish for dinner.  I like to think of grain salads as a healthier version of cold pasta salads, so they are perfect at tailgates, barbecues, potlucks or just a good old summer cookout.

Grilled Corn, Barley and White Bean Salad
serves 2-3, generously (this recipe can easily be doubled or tripled)

2 ears corn
juice from 1/2 a lemon (or up to 1 lemon, juiced)

2 tablespoons extra virgin olive oil (or up to 3 tablespoons)

salt and pepper, to taste (I used a scant 1/2 teaspoon kosher salt and scant 1/4 teaspoon fresh ground black pepper)

1 cup cooked barley
2/3 cup canned white beans, drained and rinsed
3 green onions, the white and green parts, thinly sliced
2 ounces fresh mozzarella cheese, chopped into small bite-size pieces
2 tomatoes, partially de-seeded and diced
generous handful arugula leaves (about 1 cup loosely packed)
1/4 cup (loosely packed) chopped fresh basil


On an outdoor grill over medium heat, grill the shucked and rinsed corn for about 10-15 minutes, turning every few minutes, until the corn has light char-grill marks on all sides.  Once cooked, strip the kernels off the cobs using a knife and allow to cool to room temperature.

While the corn cools, make the vinaigrette:  in a small bowl whisk together the lemon juice, extra virgin olive oil, salt and pepper.  Set aside.

In a large bowl, add the cooked, cooled corn kernels, cooked barley, beans, green onions, cheese, tomatoes, arugula and basil.  Pour the prepared vinaigrette over and toss gently using 2 large spoons.  Taste and add additional lemon juice, olive oil, salt and pepper if necessary.  Add the chopped basil and toss once more, gently.  Serve at room temperature or better yet, chilled in the refrigerator for 2-3 hours or prepare up to 2-3 days ahead of time.  (If preparing the salad more than 2-3 hours ahead of time, hold off on adding the chopped basil and the arugula until ready to serve, as these are prone to wilt if stored for more than a few hours time).

Also - for those of you hoping to make homemade popsicles this summer, I spotted these star-shaped popsicle moulds at Target today in the dollar section at the front of the store for $2.50!   Hurry and get them before they're sold out!  Might I suggest you try my Mango-Yogurt popsicle recipe?

What is your favorite dish to bring to summer cook-outs and barbecues?  I always like bringing a dessert because it gives me the chance to try a new recipe!  Some past hits have been Dulce de Leche Cheesecake Bars and Chocolate Whoopie Pies.

Grilled Corn, Barley and White Bean Salad

Grain salads are some of my very favorite foods year round but especially when summer's bounty brings sweet corn, ripe tomatoes and abundant basil to the farmer's markets.  

Photo from this June's monthly Hyde Park Village Fresh Market

I find these salads so satisfying, filling and fresh, and the possibilities for variation are endless.  You can use different grains - quinoa, rice, barley, couscous, farro or wheat berries.  Use whatever fresh veggies are in season - summer squash, zucchini, cucumber, corn, tomato, asparagus...  Pick herbs from your own pots.  For dressing, a simple homemade vinaigrette is perfect, or if you're in a hurry try your favorite bottle of store-bought vinaigrette.  See what I mean, endless possibilities.

Here are a few of the other grain salads I have made and shared:

• Superfood Quinoa Salad with Shrimp and Lemon Vinaigrette
• Mediterranean Red Quinoa Salad with Lemon-Tahini Dressing
• Chipotle Quinoa with Corn and Black Beans
• Mixed Greens with Herbed Lentils, Roasted Butternut Squash and Goat Cheese (not really a grain but similar in style)

This particular salad was filled with some of my favorite summer flavors - sweet corn, tomatoes and basil.  I used cooked pearled barley because I like the size of the grains and the satisfying chew but you could always  try some wild rice or cooked quinoa in its place - really, whatever you have on hand.

My favorite way to eat this salad is on top of a bed of baby mixed greens, arugula or spinach for lunch.  The addition of the white beans makes this a bit sturdier than most pasta or grain salads, and with the filling fiber and protein in the beans, it is perfect for a light lunch.    Or alternatively, omit the leafy greens and serve it as a side-dish with grilled or roasted chicken, barbecue pulled pork, or a piece of pan-sauteed flaky white fish for dinner.  I like to think of grain salads as a healthier version of cold pasta salads, so they are perfect at tailgates, barbecues, potlucks or just a good old summer cookout.

Grilled Corn, Barley and White Bean Salad
serves 2-3, generously (this recipe can easily be doubled or tripled)

2 ears corn
juice from 1/2 a lemon (or up to 1 lemon, juiced)

2 tablespoons extra virgin olive oil (or up to 3 tablespoons)

salt and pepper, to taste (I used a scant 1/2 teaspoon kosher salt and scant 1/4 teaspoon fresh ground black pepper)

1 cup cooked barley
2/3 cup canned white beans, drained and rinsed
3 green onions, the white and green parts, thinly sliced
2 ounces fresh mozzarella cheese, chopped into small bite-size pieces
2 tomatoes, partially de-seeded and diced
generous handful arugula leaves (about 1 cup loosely packed)
1/4 cup (loosely packed) chopped fresh basil


On an outdoor grill over medium heat, grill the shucked and rinsed corn for about 10-15 minutes, turning every few minutes, until the corn has light char-grill marks on all sides.  Once cooked, strip the kernels off the cobs using a knife and allow to cool to room temperature.

While the corn cools, make the vinaigrette:  in a small bowl whisk together the lemon juice, extra virgin olive oil, salt and pepper.  Set aside.

In a large bowl, add the cooked, cooled corn kernels, cooked barley, beans, green onions, cheese, tomatoes, arugula and basil.  Pour the prepared vinaigrette over and toss gently using 2 large spoons.  Taste and add additional lemon juice, olive oil, salt and pepper if necessary.  Add the chopped basil and toss once more, gently.  Serve at room temperature or better yet, chilled in the refrigerator for 2-3 hours or prepare up to 2-3 days ahead of time.  (If preparing the salad more than 2-3 hours ahead of time, hold off on adding the chopped basil and the arugula until ready to serve, as these are prone to wilt if stored for more than a few hours time).

Also - for those of you hoping to make homemade popsicles this summer, I spotted these star-shaped popsicle moulds at Target today in the dollar section at the front of the store for $2.50!   Hurry and get them before they're sold out!  Might I suggest you try my Mango-Yogurt popsicle recipe?

What is your favorite dish to bring to summer cook-outs and barbecues?  I always like bringing a dessert because it gives me the chance to try a new recipe!  Some past hits have been Dulce de Leche Cheesecake Bars and Chocolate Whoopie Pies.

Rainbow Slaw with Agave-Lime Dressing

Memorial Day is just around the corner - wow, is it really almost June?!

Barbecues, cookouts, potlucks will ensue.  Burgers and dogs will be grilled.  Fireworks will be set.

Will you be ready?

This Rainbow Slaw has quickly become my favorite coleslaw.  Its colorful and beautiful and it tastes so fresh.  Plus, it doesn't use any mayo - just whole, real foods.  In fact, it's vegan.  Also gluten-free, dairy-free, egg-free and nut-free.  I think I have all my food-allergy bases covered with this one.

It makes a gorgeous side-dish to barbecued chicken or a delicious and unexpected hot dog topper.  I grilled some Applegate Farms Organic Chicken & Apple Sausages until nicely charred, then served them inside a French baguette, topped with the slaw and a little dijon mustard.  Summer grilling at its best.

I love serving hot dogs or sausages inside baguettes - it adds a little bit of class to an otherwise simple food.  You simply cut a piece the same size as the hot dog or sausage, then use a knife to split the piece  3/4 of the way through.  Place the dog inside and top as you wish!  It's great because it doesn't have any dough softeners or preservatives like most packaged hot dog rolls, and you can often find whole wheat baguettes at most grocery stores, too.  Plus, you don't have to worry about having buns that are too long for your hot dogs, because you cut them to size.  And while I don't like having extra hot dog buns leftover, I am totally ok with having leftover french bread.  I'm just gonna come right out and say it's brilliant ;-)

Try this slaw, I assure you you won't regret it one bit.  I should mention, it's infinitely adaptable.  Don't have agave?  Use honey.  Don't like onion?  Substitute a bunch of fresh cilantro, chopped.  It's ok to play with your food.  Just don't throw it, OK?

Rainbow Slaw with Agave-Lime Dressing
serves 6-8 as a side-dish
adapted from The Kitchn

1/2 head of purple cabbage, cored
1/2 head of green cabbage, cored
3 medium carrots, peeled
4 green onions (white and green parts), thinly sliced
juice from 2 limes
1/4 cup extra virgin olive oil
1 tablespoon agave nectar (or a little more, to taste)
3/4 teaspoon kosher salt (or a little more, to taste)
1/4 teaspoon black pepper (or a little more, to taste)

Shred the cabbage finely using a very sharp chef's knife (or a mandoline or food processor shredding blade).  Using a box grater, grate the carrots (again, you could also use your food processor's shredding blade here too).  In a very large bowl, combine the shredded cabbage, carrots and the thinly sliced green onions.

In a small bowl, whisk together the lime juice, olive oil, agave, salt and pepper.  Pour dressing over the cabbage and toss well.  Season with additional salt, pepper and agave as necessary.

The slaw will shrink in volume over time as the cabbage releases its moisture.  I think its best to serve this slaw within 1-2 days, but it will keep in an airtight container in the refrigerator up to 3 days.


Serving ideas:

-  Use as a topping on grilled hot dogs or sausages
-  Serve on top of pulled/shredded barbecue chicken or pork sandwiches
-  Serve as a side-dish with barbecue chicken breasts or legs
-  Serve slaw on top of fish tacos (I like to use Mahi-Mahi but any white fish will work) with diced avocado, greek yogurt and lime wedges

What are your Memorial Day plans?  Headed to the Beach?  Does your family have a big cookout or set off your own fireworks?  Do tell!

Rainbow Slaw with Agave-Lime Dressing

Memorial Day is just around the corner - wow, is it really almost June?!

Barbecues, cookouts, potlucks will ensue.  Burgers and dogs will be grilled.  Fireworks will be set.

Will you be ready?

This Rainbow Slaw has quickly become my favorite coleslaw.  Its colorful and beautiful and it tastes so fresh.  Plus, it doesn't use any mayo - just whole, real foods.  In fact, it's vegan.  Also gluten-free, dairy-free, egg-free and nut-free.  I think I have all my food-allergy bases covered with this one.

It makes a gorgeous side-dish to barbecued chicken or a delicious and unexpected hot dog topper.  I grilled some Applegate Farms Organic Chicken & Apple Sausages until nicely charred, then served them inside a French baguette, topped with the slaw and a little dijon mustard.  Summer grilling at its best.

I love serving hot dogs or sausages inside baguettes - it adds a little bit of class to an otherwise simple food.  You simply cut a piece the same size as the hot dog or sausage, then use a knife to split the piece  3/4 of the way through.  Place the dog inside and top as you wish!  It's great because it doesn't have any dough softeners or preservatives like most packaged hot dog rolls, and you can often find whole wheat baguettes at most grocery stores, too.  Plus, you don't have to worry about having buns that are too long for your hot dogs, because you cut them to size.  And while I don't like having extra hot dog buns leftover, I am totally ok with having leftover french bread.  I'm just gonna come right out and say it's brilliant ;-)

Try this slaw, I assure you you won't regret it one bit.  I should mention, it's infinitely adaptable.  Don't have agave?  Use honey.  Don't like onion?  Substitute a bunch of fresh cilantro, chopped.  It's ok to play with your food.  Just don't throw it, OK?

Rainbow Slaw with Agave-Lime Dressing
serves 6-8 as a side-dish
adapted from The Kitchn

1/2 head of purple cabbage, cored
1/2 head of green cabbage, cored
3 medium carrots, peeled
4 green onions (white and green parts), thinly sliced
juice from 2 limes
1/4 cup extra virgin olive oil
1 tablespoon agave nectar (or a little more, to taste)
3/4 teaspoon kosher salt (or a little more, to taste)
1/4 teaspoon black pepper (or a little more, to taste)

Shred the cabbage finely using a very sharp chef's knife (or a mandoline or food processor shredding blade).  Using a box grater, grate the carrots (again, you could also use your food processor's shredding blade here too).  In a very large bowl, combine the shredded cabbage, carrots and the thinly sliced green onions.

In a small bowl, whisk together the lime juice, olive oil, agave, salt and pepper.  Pour dressing over the cabbage and toss well.  Season with additional salt, pepper and agave as necessary.

The slaw will shrink in volume over time as the cabbage releases its moisture.  I think its best to serve this slaw within 1-2 days, but it will keep in an airtight container in the refrigerator up to 3 days.


Serving ideas:

-  Use as a topping on grilled hot dogs or sausages
-  Serve on top of pulled/shredded barbecue chicken or pork sandwiches
-  Serve as a side-dish with barbecue chicken breasts or legs
-  Serve slaw on top of fish tacos (I like to use Mahi-Mahi but any white fish will work) with diced avocado, greek yogurt and lime wedges

What are your Memorial Day plans?  Headed to the Beach?  Does your family have a big cookout or set off your own fireworks?  Do tell!

Caramelized Onion, Butternut Squash and Goat Cheese Grilled Pizza

After our first successful attempt at grilled pizza we couldn't wait long before trying it again.

It's just so convenient to use the grill and I prefer to avoid heating up our entire house by turning the oven up to 500 degrees.  I love our gas stove but hot damn if it doesn't turn the house into a sauna any time I use it.

We used a ball of refrigerated Trader Joe's whole wheat pizza dough that Brian rolled out and cut into two half-moons so we could each top our own as we liked.  Why he didn't just cut it first, then roll it into two round pizzas, I'll never understand (Love you, Brian!)

His was similar to our last grilled pizza:  spread with pesto and topped with cooked chicken and mozzarella cheese.  This time he left off the sliced tomatoes and added some sliced red onions and chopped baby spinach.  I had a bite, it was delicious!

I decided to go vegetarian with mine so I roasted some cubed butternut squash in the oven at 425 degrees with a little olive oil, salt and pepper until it was caramelized and fully cooked.  I also caramelized about 1/3 of a sweet yellow onion in a little olive oil and let it cook on medium for a good 30 minutes until soft and brown, then I added about a teaspoon of fresh thyme leaves and a tablespoon of balsamic vinegar and just let the onions pick up all that flavor.

I also topped mine with a few handfuls of sauteed kale that I wilted down in a little garlic-infused extra virgin olive oil, about 1-2 ounces of goat cheese and a small sprinkling of shredded fresh mozzarella cheese.  

Toppings, clockwise from top left:  goat cheese, wilted kale, roasted butternut squash and caramelized onions, garlic-infused olive oil.

It was amazing.  Even my meat-lover husband thought it was phenomenal.


A few helpful pointers:

Make sure you brush the crust with olive oil so it doesn't stick to the grill grates!  Brush the first side, then place that side DOWN on the grill.  Once it's cooking on the first side, brush the second side with olive oil.  Flip the crust over onto the second side, and then top your pizza.

If my description is confusing, check The Kitchn's helpful guide to grilling pizza.

Brush the olive oil onto the second side while the first side grills.

Once the pizzas are topped, then close the lid so the cheese gets nice and melty.

Serve it up with a nice side salad and a glass of Pinot Noir.

Or Chardonnay, that would also be lovely.

Caramelized Onion, Butternut Squash, Kale and Goat Cheese Grilled Pizza

makes 1 large pizza, enough to serve 4

2 cups peeled, cubed butternut squash (1'' cubes)

2 tablespoon olive oil, divided

salt and pepper

1 tablespoon butter

1 sweet yellow onion, thinly sliced

1 teaspoon fresh thyme leaves

1 tablespoon balsamic vinegar

2 1/2 cups kale, chopped

1 lb pizza dough

3 tablespoons garlic-infused olive oil, divided

4 oz goat cheese, crumbled

2 oz mozzarella cheese, shredded

Prepare the roasted squash:  Toss squash pieces with 1 tablespoon of the olive oil on a baking sheet, season with salt and pepper.  Roast at 400 degrees for 20-30 minutes, turning once or twice, until cooked and edges are caramelized.  Set aside until ready to assemble pizza. 

Prepare the caramelized onions:  Melt 1 tablespoon of the olive oil and the butter in a skillet over medium heat, then add the sliced onions and cook 25-35 minutes, stirring occasionally until onions are caramelized.  Season onions with a little salt and pepper, then add the thyme and the balsamic vinegar and stir, cook 2-3 more minutes, then remove from heat and set aside until ready to assemble the pizza.

Prepare the kale:  Place chopped kale into a small saucepan with 1 tablespoon of the garlic-infused olive oil over medium heat, toss well to coat.  Cover pot with the lid and wilt the kale for about 5-7 minutes, removing the lid to stir occasionally.  Season with salt and pepper.  Set aside until ready to assemble pizza.   

Preheat grill to 500-600 degrees or as hot as your grill allows, allow about 20-30 minutes for the grill to heat up.  Meanwhile, prepare pizza toppings as described above and allow pizza dough to sit at room temperature about 20-30 minutes before attempting to work with it.  

Roll or press out the pizza dough on a lightly floured surface until about 1/4 to 1/3 inch thick and shape as you wish (round, square, etc.).  Brush the surface of a rimless baking sheet with about 1- 1/2 tablespoons of the garlic-infused olive oil.  Transfer the pizza dough onto the oiled baking sheet (this is to coat one side of the pizza dough with oil).  

Once the grill is pre-heated, slide the pizza dough off of the rimless baking sheet directly onto the grill grates (the oiled side should be in contact with the grill grates).  With the lid of the grill open, allow the bottom side of the pizza dough to cook approximately 3 minutes, checking after 2 minutes to make sure it's not burning.  Meanwhile, brush the top side of the pizza dough with the remaining 1 1/2 tablespoons of garlic-infused olive oil.  

Once the bottom of the pizza is grilled, flip the pizza onto the other side.  For this step you can use tongs, a spatula or slide the pizza onto the rimless baking sheet in order to flip it over.  Immediately and quickly add your pizza toppings, distributing them evenly across the surface of the pizza.  Close the grill lid and allow pizza to cook 5-8 minutes, until cheese is melted and starting to brown, making sure not to allow the bottom of the pizza to burn.  Serve pizza hot.  

Caramelized Onion, Butternut Squash and Goat Cheese Grilled Pizza

After our first successful attempt at grilled pizza we couldn't wait long before trying it again.

It's just so convenient to use the grill and I prefer to avoid heating up our entire house by turning the oven up to 500 degrees.  I love our gas stove but hot damn if it doesn't turn the house into a sauna any time I use it.

We used a ball of refrigerated Trader Joe's whole wheat pizza dough that Brian rolled out and cut into two half-moons so we could each top our own as we liked.  Why he didn't just cut it first, then roll it into two round pizzas, I'll never understand (Love you, Brian!)

His was similar to our last grilled pizza:  spread with pesto and topped with cooked chicken and mozzarella cheese.  This time he left off the sliced tomatoes and added some sliced red onions and chopped baby spinach.  I had a bite, it was delicious!

I decided to go vegetarian with mine so I roasted some cubed butternut squash in the oven at 425 degrees with a little olive oil, salt and pepper until it was caramelized and fully cooked.  I also caramelized about 1/3 of a sweet yellow onion in a little olive oil and let it cook on medium for a good 30 minutes until soft and brown, then I added about a teaspoon of fresh thyme leaves and a tablespoon of balsamic vinegar and just let the onions pick up all that flavor.

I also topped mine with a few handfuls of sauteed kale that I wilted down in a little garlic-infused extra virgin olive oil, about 1-2 ounces of goat cheese and a small sprinkling of shredded fresh mozzarella cheese.  

Toppings, clockwise from top left:  goat cheese, wilted kale, roasted butternut squash and caramelized onions, garlic-infused olive oil.

It was amazing.  Even my meat-lover husband thought it was phenomenal.


A few helpful pointers:

Make sure you brush the crust with olive oil so it doesn't stick to the grill grates!  Brush the first side, then place that side DOWN on the grill.  Once it's cooking on the first side, brush the second side with olive oil.  Flip the crust over onto the second side, and then top your pizza.

If my description is confusing, check The Kitchn's helpful guide to grilling pizza.

Brush the olive oil onto the second side while the first side grills.

Once the pizzas are topped, then close the lid so the cheese gets nice and melty.

Serve it up with a nice side salad and a glass of Pinot Noir.

Or Chardonnay, that would also be lovely.

Caramelized Onion, Butternut Squash, Kale and Goat Cheese Grilled Pizza

makes 1 large pizza, enough to serve 4

2 cups peeled, cubed butternut squash (1'' cubes)

2 tablespoon olive oil, divided

salt and pepper

1 tablespoon butter

1 sweet yellow onion, thinly sliced

1 teaspoon fresh thyme leaves

1 tablespoon balsamic vinegar

2 1/2 cups kale, chopped

1 lb pizza dough

3 tablespoons garlic-infused olive oil, divided

4 oz goat cheese, crumbled

2 oz mozzarella cheese, shredded

Prepare the roasted squash:  Toss squash pieces with 1 tablespoon of the olive oil on a baking sheet, season with salt and pepper.  Roast at 400 degrees for 20-30 minutes, turning once or twice, until cooked and edges are caramelized.  Set aside until ready to assemble pizza. 

Prepare the caramelized onions:  Melt 1 tablespoon of the olive oil and the butter in a skillet over medium heat, then add the sliced onions and cook 25-35 minutes, stirring occasionally until onions are caramelized.  Season onions with a little salt and pepper, then add the thyme and the balsamic vinegar and stir, cook 2-3 more minutes, then remove from heat and set aside until ready to assemble the pizza.

Prepare the kale:  Place chopped kale into a small saucepan with 1 tablespoon of the garlic-infused olive oil over medium heat, toss well to coat.  Cover pot with the lid and wilt the kale for about 5-7 minutes, removing the lid to stir occasionally.  Season with salt and pepper.  Set aside until ready to assemble pizza.   

Preheat grill to 500-600 degrees or as hot as your grill allows, allow about 20-30 minutes for the grill to heat up.  Meanwhile, prepare pizza toppings as described above and allow pizza dough to sit at room temperature about 20-30 minutes before attempting to work with it.  

Roll or press out the pizza dough on a lightly floured surface until about 1/4 to 1/3 inch thick and shape as you wish (round, square, etc.).  Brush the surface of a rimless baking sheet with about 1- 1/2 tablespoons of the garlic-infused olive oil.  Transfer the pizza dough onto the oiled baking sheet (this is to coat one side of the pizza dough with oil).  

Once the grill is pre-heated, slide the pizza dough off of the rimless baking sheet directly onto the grill grates (the oiled side should be in contact with the grill grates).  With the lid of the grill open, allow the bottom side of the pizza dough to cook approximately 3 minutes, checking after 2 minutes to make sure it's not burning.  Meanwhile, brush the top side of the pizza dough with the remaining 1 1/2 tablespoons of garlic-infused olive oil.  

Once the bottom of the pizza is grilled, flip the pizza onto the other side.  For this step you can use tongs, a spatula or slide the pizza onto the rimless baking sheet in order to flip it over.  Immediately and quickly add your pizza toppings, distributing them evenly across the surface of the pizza.  Close the grill lid and allow pizza to cook 5-8 minutes, until cheese is melted and starting to brown, making sure not to allow the bottom of the pizza to burn.  Serve pizza hot.