Grilled Pizza

Tomato Sauce:

  • 2 cups tomato sauce
  • 1 tbsp oregano
  • 2 tsp brown sugar
  • salt and pepper to taste

Combine all ingredients and heat until sauce becomes aromatic, about 10 minutes.

Refrigerate until needed.

Blonde Sauce:

  • 2 cups Béchamel sauce
  • 2 tbsp roasted garlic
  • 1 tsp fresh thyme
  • salt and pepper to taste

Combine all ingredients and heat until sauce becomes aromatic, about 10 minutes.

Refrigerate until needed.

Toppings: These are suggestions, but you can use any toppings or cheese you like.

  • 3 stalks asparagus, grilled and halved
  • 150g prosciutto
  • 150g druid chorizo sausage
  • 1/2 cup basil leaves, torn
  • 150g grated Parmesan
  • 500g soft cheese, Mozzarella or Buffalo Mozzarella sliced thin
  • 1/2 cup cherry tomatoes, halved
  • 1 red pepper, grilled and sliced
  • Anchovies, diced

Generously flour the underside of a baking pan or a cutting board and place dough on it.

Gently work the dough to cover the surface area, about 1/2 cm think.

Brush the top of the dough with oil carefully slide onto the grill. When crust has started to brown and grill marks are visible, about 3 to 4 minutes, turn it over and grill for an additional 1-2 minutes.

Remove from heat and place on flat surface.

Brush dough with oil, then place 1/4 cup of sauce or enough to cover the pizza leaving some crust, taking care that the dough doesn’t get soggy.

Place desired cheese, followed by desired toppings. Return to grill until cheese has melted, about 3-4 minutes.

Remove from grill and serve.

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