Recipe by Lori Ross
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.
BBuy or make dough and roll into pizzas:
Divide into 6 balls. Roll out 1 ball of dough 1/8 inch thick (about 7 inches in diameter) on a surface (wood or countertop) dusted with cornmeal. (I like to make it directly on the pizza peel). Lightly brush dough with olive oil.
For red pizza:
Top with 1/2 tsp garlic, then 2 tbsps of tomato sauce, toppings of your choice and 2 oz. (4 Tbsps) of cheese (single type or mixed)
For white pizza:
Top with /2 tsp garlic, oil, 2 Tbsps cheese, toppings of your choice and finish with 2 Tbsps) of cheese (single type or mixed) and sprinkle chopped herbs and a little crushed red pepper.
Grill: When the fire is hot (400 degrees) carefully transfer dough, sliding it off pizza peel or cutting board with a large spatula onto the pizza stone (or if you are experienced, just shake pizza off the peel onto the stone) . If you have trouble transferring pizza to stone, simply lift pizza gently and scatter a little cornmeal underneath it in several places. Grill until undersides are browned, 3 to 4 minutes and the cheese melts. Serve immediately.
Oven: When you cook pizza in the oven on pre-heated pizza stone, it may take a minute or two longer to brown the bottom, keep checking it so it doesn’t burn.
If you don’t want to use a pizza stone, use a lightly oiled well-seasoned ridged grill pan to cook pizza dough.
Makes 6 - 8” pizzas
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.