Recipe by Lori Ross
I learned this recipe from Bill Parlatore, Editor of PassageMaker Magazine and I am hooked on it. We purchase fresh pizza dough from Trader Joe’s and grill these pizzas on a pizza stone preheated to 400 degrees in the grill. Thin crust pizzas take about 3 minutes to cook while medium thick pizzas cook for 5-6 minutes. Small pizza stones for boat grills are available. For convenience, we use a pizza peel at home but a large spatula works well on smaller boat grills. If you don’t have Trader Joe’s near you, make your own dough in a food processor (recipe below), or buy fresh dough from a local pizza shop or look for frozen dough at your grocers. I haven’t tried Boboli or other pre-cooked pizza crusts on the grill but they should pick up some of the smoky flavor characteristic of this dish.
3 lbs. uncooked pizza dough (plain, whole wheat or herb) or make your own pizza dough (below) in a food processor
Ground yellow cornmeal
3 tbsp olive oil
6 garlic cloves, minced or crushed
2 cups of tomato sauce (homemade or your favorite jarred sauce)
1 cup each of vegetables: chopped onion, sliced bell pepper, sliced plum tomatoes, sliced mushrooms, pitted olives, sliced artichokes, spinach (total 7 cups)
For non-vegetarians: 1 cup each of pepperoni, cooked Italian sausage, salami or other meat, chicken, seafood of choice (total TBD)
4 oz. of fresh mozzarella, shredded mozzarella, shredded parmesan or other favorite cheeses (total 12-16 oz. Cheese)
Chopped fresh herbs (basil, rosemary, thyme, oregano)
Crushed red pepper
Pre-heat pizza stone in grill or oven to 400 degrees.
Makes 6 - 8” pizzas
recipe by Lori Ross