I have been craving pizza for about a week now, what with all the recipes for grilled pizza that I’ve been seeing all over the internet lately.
Fortunately for me, Kroger had both shredded cheese and pepperoni on sale this week, so tonight I got down to the business of grilling some pizza.
It didn’t earn two thumbs up from Southern Honey, but he did say he’d like to give it another try, this time with better dough. I’d also like to have some fresh basil, in addition to the fresh parsley, and have some more time and inspiration for the sauce. I give the idea two thumbs, the execution one, and the “hits the spot factor” another one and a half.
1/8 onion, finely diced
1 small clove garlic, finely diced
Thinly sliced green and red pepper
Thinly sliced baby portabella mushroom
1 can tomato sauce
1/4 c fresh parsley, chopped
Splash of red wine
1/2 tsp dried basil
1/4 tsp dried oregano
Freshly cracked pepper
Crushed red pepper flakes
1 can Pillsbury pizza dough
In a small saute pan, heat about a tablespoon of olive oil, then add garlic and onion. Saute until golden and tender, then add peppers; saute briefly, add mushrooms, then remove from pan, leaving as much of the onion and garlic as possible.
To the saute pan, add the can of tomato sauce, red wine, parsley, oregano, basil, pepper, and crushed red pepper flakes. Let simmer for about twenty minutes. Start heating the grill (if you have gas; for charcoal, you need to start sooner to get the coals burning down well).
Meanwhile, spread the pizza dough on a floured surface. This is where we ran into problems. The dough wouldn’t spread, and by the time we got it decently thin, it was stuck pretty solidly to the aluminum foil we were using since we don’t have a pizza stone.
Once the grill is hot, spray the grill rack with non-stick spray, and lay down the pizza dough (or, in our case, flop down the aluminum foil). Brush the crust with olive oil. Put down the lid and cook for several minutes. Then layer on the sauce, the veggies, the ham and the pepperoni, and the cheese (pepperoni on Southern Honey’s half, veggies and ham on mine). Close the lid and cook a few more minutes until the dough is done and the cheese is all gooey and melted.
Then pull from the grill and chow down!