Sunday, July 20, 2008

Pimp your pizza

To get my pizza fix during the summer without turning the kitchen into a sweat lodge, I have abandoned the oven and turned to Bruce. Get some extra large flatbread, cook up a quick sauce, and throw some toppings on. Also, make sure you know how you’re going to get the pizza off the grill once it’s done.

Quick Pizza Sauce
1 tbsp minced garlic
¼ cup finely chopped onion
1/8 tsp dried oregano
1/8 tsp dried basil
1 can crushed tomatoes
½ tsp salt

Saute garlic and onion until tender, or about 5 minutes. Add dried herbs and canned tomatoes. Let simmer for 15 mintues.

Veggie and Pepperoni Pizza
1 cup pizza sauce
onion, chopped
green pepper, chopped
shitaake mushrooms, sliced
kalamata olives, sliced
equal parts mozzerella and provolone, grated

For the pizza, just top a large flatbread or pita (I use one about 10 inches) with some of the sauce, and cover with toppings. Pre-heat the grill to about 350 and let it cook for 15 minutes, or until the cheese is well melted. My topping suggestion: Vermont Smoke and Cure pepperoni. Maybe the best pepperoni I’ve had (you can buy it online if you can't find it near you.) You might want to wash it off a bit after taking it out of the package, cause it’ll be pretty darn greasy. After that, perfection.


  1. So no stone or pizza pan? directly on the grill? Inquiring minds what to know....

  2. I didn't use a stone or pan, just slipped it right on the grill. No oil on the crust to avoid flare ups--the heat should be low enough while you're cooking it to spare the crust any unsightly black marks.