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

pepperoni

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.