FREE SHIP IN CANADA MIN. $75 - $10 FLAT BELOW

GRILLED PIZZA - 3 MOUTHWATERING FRIDAY NIGHTS

THE CRISPIEST CRUST, THE FRESHEST TOPPINGS THE TANTALIZING DRIZZLES OF OUR OILS & BALSAMICS

OUR CLASSIC GRILLED PIZZA RECIPE
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It's tough to get homemade pizza to taste like it came from a wood-burning oven. The secret? Use your grill, which gets much hotter than a home oven. Here's our basic recipe for grilled pizza, plus three ways to make it.

INGREDIENTS:
1 lb pizza dough, room temperature (store bought is fine)
1/2 cup fresh Extra Virgin olive oil
2 tbsp Garlic olive oil
1 cup tomato sauce from fresh (6 large tomatoes) or 1 can peeled
Toppings of your choice

DIRECTIONS:
Heat grill to high, careful to leave one side of grill off. Set up a table or bench near the grill so you have easy access to all your chopped and prepared toppings.
For your tomato sauce, finely blend fresh or canned tomatoes in blender or processor.
Divide store bought dough into three pieces. Roll out each one with a bit of flour so that it’s not super­ sticky. Pinch the edges to raise them just enough to keep sauce in place.
Lightly brush clean grill racks with oil. Brush one side of dough with olive oil, then place directly on the grill, oil side down. Brush the other side with oil. After 1-2 minutes, check to see for doneness, a lightly charred surface. Carefully remove from heat with large spatula or carefully by your fingertips, turning charred side up. Place on unheated side of grill. Brush charred side with olive oil then spread a light amount tomato sauce evenly.
Arrange toppings of your choice. 
Then return to heated side of grill, close grill cover and leave for another 4-6 minutes checking occasionally to prevent too much charring. 
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DEEP, RICH GARLIC & BALSAMIC IN OUR VEGETARIAN PIZZA

An Italian summer feast on your pizza. Freshly harvested herbs, sauteed mushrooms and just the right amount of Garlic olive oil and Traditional aged balsamic. So yummy.  

 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. 

WHO SAID SIMPLE CAN'T BE SENSATIONAL?

 For pizza purists, there is nothing better than the simple Margherita, made better by the smokiness of the grill. But honestly, it’s always going to be about the cheese, the sauce, and the crust. Still, even the purist admits to loving fresh infused olive oils and aged balsamics.  A drizzle takes this simple pizza to new heights.



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