Plan B

I got tired of using the comal to make my bread, so I thought it was time to show the grill trick... you can use expanded metal, ungalvanized hardware cloth, the grill out of a BBQ, even make the bread in the BBQ..  I like a little dark on the bread... it comes from cooking over a thousand or so campfires... and likeing brick oven pizza.. its the nature of the beast...

Bread from the grill.... all bubbly and good... hahahah

I slathered it with black olive spread and cut it into sections.... At least its mostly black olives.... Olive oil, anchovies, garlic, green olives, pimento and mushrooms were involved.... I recall basil, red wine vinegar and thyme.... being part of the process.. 

Which is the result of talking to the G/F about sexing up the basics.. via tapenades, bruschetta toppings, olive spread.. hummis with red peppers.. melted cheese, which I do a lot.. I really needed a tomato to chop up.. maybe some shrimp to add a little extra.. a boiled egg.. the idea is to build on the basic bread and add according to whats available.. sometimes its oil, garlic and salt.. others its anything from artichoke paste to fish roe..mozzarella and shrimp..mozzarella and mushrooms... the big trick is to like whatever you have on hand.

The same bread made on a comal a few days ago...parmesean salt an cumin..