It's tough to get pizza from your kitchen to taste like it comes from a wood-burning oven. For the crispiest crust with puffy cornicione, the freshest toppings and tantalizing drizzles, the secret is to use your grill which gets much hotter than your home oven. Use your cast iron pan, or two of them if you're planning a pizza party. Grill time is only 10 to 15 minutes, so if you prep your toppings in advance, with dough rolled out, you can keep 'em coming. Once you've tasted your first cast iron BBQ pizza you'll want to try the endless ways to create your own version. Or try one of ours! And have a collection of infused oils on hand to give every pizza it's own splash of flavour.
Store bought fresh pizza dough, enough for a 10" or 12" cast iron pan, 1/8" thick
1 cup homemade tomato sauce from high quality Passata (or in a pinch, store bought)
1/4 cup fresh Extra Virgin olive oil
Toppings of your choice, ideally pre-cooked meat and/or veggies
TOMATO BASIL CORN (BACON) PIZZA
Whether fresh or frozen, corn is a fabulous sweet topping. Add tomatoes, your choice of cheeses, basil and bacon. Dazzling drizzles include Chipotle olive oil, Traditional Aged dark balsamic and Persian Lime olive oil.
PIZZA NIGHT WITH THE WORKS
For the maximalists, load up your pizza with a big dose of gourmet delights, plus a drizzle of Neopolitan herb balsamic. Try shrimp with lemon; thinly sliced prosciutto with oregano; chunks of chorizo or chicken with hot or sweet peppers; or black or green olives, arugula and onions or even green beans and carrots, just make sure to blanche them first.
THE CLASSIC NEAPOLITAN
The inhabitants of Naples claim to be the inventor of the original pizza. The Antica Pizzeria Port'Alba in Naples was initially established in 1738 but only as a stand for for the poor. In 1830 the classic Pizza Margherita was born featuring locally sourced San Marzano tomato sauce, fresh mozzarella and a charred pizza crust. Buon Appetito!
Your own individual combination of veggies. Combination of red onions, fresh cherry tomatoes, zucchini, arugula, sweet peppers and mushrooms.
BRINY DILL PICKLES + GARLIC
Sliced briny dill pickles work on pizza because they compliment classic flavours of cheese and chilis. Use Garlic olive oil to spread on pie's base and crust areas in stead of EVOO. Spread a thin layer of homemade tomato sauce. Then add a layer of thinly sliced tomatoes. Add grated parmesan and mozzarella cheese. Then place pickles across the pizza. Drizzle additional garlic olive oil before placing on BBQ. You can also sprinkle some ground beef to make your own cheeseburger pizza.
ITALIAN SEAFOOD PIZZA
For those with a passion for fish or seafood, load up your pizza with poached salmon bits, or shrimp. Add farm fresh arugula, lots of mozzarella and sweet tomatoes. Finish with delicate splash of Sicilian Lemon white balsamic and a drizzle of Cayenne infused oil.