This is possibly the best pizza I’ve ever had, and it’s a recipe that anyone with a Barbecue (Preferably Gas) can make. My father came to my house one day when my wife and I planned on making pizza in the oven as we normally do. Larry recommended throwing it on the grill and the idea at first struck me as odd. Do you rub olive oil on the dough to keep it from sticking? Isn’t it going to burn?
Turns out, this is the best way to cook pizza at home, in fact, I don’t think I’ve had a better pizza from home. So here it is, give it a try and I’m sure you’ll be a believer. This isn’t a new method, as I have seen a similar set of instructions in the Dean and Deluca cookbook, but I think it’s one that people are scared to try. So, if you are trying it for the first time, comment on it here and let me know what you thought.
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Yield: 4 Servings
16 oz (1lb) Pizza Dough divided into two halves
1 8 oz Can Tomato sauce
2 Cloves Garlic, Finely Chopped
½ Medium Onion
5 Medium (or 10small) Cremini Mushrooms, Thinly Sliced
Sliced Black Olives
3 Links Sausage (Cheese and Wine or comparable)
Cheese (4 Cheese Blend, Parmesan, Asiago, Fontina, Mild Provolone)
Salt & Pepper to taste
Preheat Barbecue to medium high heat
Separate dough into two equal halves and stretch (don’t roll) into 8 inch Diameter rounds on a floured surface.
Place directly on Barbecue (no need to oil grill or dough) and cook for 4 minutes. Flip and reduce heat to med-low and cook for an additional 3 minutes
Remove casing from Sausage, crumble and cook in a medium sauce pan on medium heat. Remove and drain on paper towels.
Add sliced onion and mushrooms to same pan and cook over medium high heat until onions are tender but not caramelized.
Return sausage to pan and remove from heat.
Place cooked pizza dough with the side you cooked first, facing up on a baking sheet.
Spoon on a thin layer of tomato sauce
Sprinkle salt, pepper, oregano, and chopped garlic to taste
Add a thin layer cheese
Layer the Sausage/ onion/ mushroom mix and black olives over the cheese
Add another thin layer of cheese
Drizzle olive oil around the crust
Place the pizzas on the center of the grill and reduce the temperature to low (I have a three burner model and I turn off the middle burner). In 3 Minutes rotate the Pizza 180 degrees (for even cooking) and leave for another 3 minutes.
Remove pizza, add fresh chopped basil and allow to sit for 2 minutes.
Cut and serve.
Wine: I paired this with a 2001 David Arthur Cabernet Sauvignon. The wine had an amazing nose bursting with blueberries and cocoa. The mouth feel was impressive and had the distinct flavor of rich black cherry with a very long finish. The wine is still a little young and was a little hot on the finish, but as it opened with air, it became more refined. A very impressive wine.
94pts – JAT