Ingredients
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Main
Instructions
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01
Empty can of San Marzano tomatoes in a large bowl. Using a potato masher, or your hands, break tomatoes into small pieces. May strain sauce if too watery. Add 1 tsp of Kosher salt, 2 tablespoons of extra virgin olive oil and ½ tsp fresh ground pepper. Set aside.
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Ingredients
- 0 Kosher salt and fresh ground pepper to taste
- 4 tablespoons Extra Virgin Olive Oil
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02
Preheat Masterbuilt Gravity Series 560 to 550˚F. Lightly oil the cooking grate with olive oil prior to cooking with tongs and a paper towel dipped in olive oil.
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03
Flour prep counter and shape 1/2 of the pizza dough into desired shape for the pizza. Place dough on pizza peel dusted with flour and quickly place dough directly on the grill grate.
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04
Close the grill and cook for 2-3 minutes. When dough is lightly browned, flip the pizza dough so the grill marked side is up. Top with pizza sauce and cheese. Add other toppings depending on which pizza you are making.
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05
For the Bee Sting Pizza, add sauce, cheese and soppressata, then return to the grill and cook for a few minutes until cheese is melted and dough has browned nicely on the bottom. Remove pizza from the grill onto a rack, drizzle with hot honey and top with fresh basil leaves. Serve.
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Ingredients
- 4 ounces 4 Soppressata (sliced)
- 12 ounces Fresh Mozzarella (sliced at pat dry)
- 15 Fresh Basil Leaves
- 0 Mike’s Hot Honey (to drizzle over pizza, to taste)
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06
For the Prosciutto Pizza, Make dough in the same manner, top with sauce, cheese, prosciutto. Grill until the cheese is melted and dough has browned nicely on the bottom. Remove pizza from grill onto a rack. Place arugula in a bowl, drizzle with 1 tbsp extra virgin olive oil, and season with kosher salt and pepper to taste. Top pizza with the arugula and serve immediately.
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Ingredients
- 12 ounces Fresh Mozzarella (sliced at pat dry)
- 1 1/2 cups cups Baby Arugula
- 0 Kosher salt and fresh ground pepper to taste
- 4 tablespoons Extra Virgin Olive Oil
