Teardrops n Tiny Travel Trailers

I'm Italian, and love real pizza. I also like to BBQ. So, here is a quick, easy way to whip up a pizza that is somewhat authentic to Italy -- if you squint.

Start with one of those Boboli pizza crusts. It is NOT authentic, but it will do, and it grills nicely. Place the "whiter" side down.

Spread a thin layer of plain tomato sauce on the pizza. If good, fresh, vine ripened tomatoes are available, slice them very thin, and make a layer of them on the pizza.

Next, slice (don't grate) some FRESH mozzarella. It may not be with the rest of the cheeses in the grocery store. Ask at the Deli counter. Put some slices randomly all over the pizza.

Roughly tear some fresh basil and scatter it around the pizza. I grow my own herbs, but you can find fresh basil in most produce sections.

Optional: Drizzle a little olive oil on top.

Heat your grill, and then turn off the burners in one area, or move coals to one side. Place the pizza in the grill in the area where the burners/coals ar not (indirect heat).

WATCH! It should take 6-10 minutes. Check and rotate from time to time.

Remove, slice, and enjoy!



This photo shows a pizza I made in January, so the basil is dried, but also from my garden.

CD

Needs Mayo

and pepperoni

boy that looks good.

caseydog wrote:I'm Italian, and love real pizza. I also like to BBQ. So, here is a quick, easy way to whip up a pizza that is somewhat authentic to Italy -- if you squint.

Start with one of those Boboli pizza crusts. It is NOT authentic, but it will do, and it grills nicely. Place the "whiter" side down.

Spread a thin layer of plain tomato sauce on the pizza. If good, fresh, vine ripened tomatoes are available, slice them very thin, and make a layer of them on the pizza.

Next, slice (don't grate) some FRESH mozzarella. It may not be with the rest of the cheeses in the grocery store. Ask at the Deli counter. Put some slices randomly all over the pizza.

Roughly tear some fresh basil and scatter it around the pizza. I grow my own herbs, but you can find fresh basil in most produce sections.

Optional: Drizzle a little olive oil on top.

Heat your grill, and then turn off the burners in one area, or move coals to one side. Place the pizza in the grill in the area where the burners/coals ar not (indirect heat).

WATCH! It should take 6-10 minutes. Check and rotate from time to time.

Remove, slice, and enjoy!



This photo shows a pizza I made in January, so the basil is dried, but also from my garden.

CD

You got a recipe for a great tomato sauce for lasagne??????

Micro469 wrote:You got a recipe for a great tomato sauce for lasagne??????

I've never actually made Lasagna. I've never seen a recipe that feeds less than an army.

Now THAT'S a real Italian pizza!

Simple, using the good, quality, FRESH stuff.

I can hardly eat pizzeria pizza any more down by me. It STINKS compared to the flavors I know this pizza offers up.

(And pepperoni would ruin it! Sauce, cheese, and fresh tomato and herbs are all you need!)

here's our healthy BBQ pizza. Darn, that still makes me hungry just looking at it!!

cleave wrote:here's our healthy BBQ pizza. Darn, that still makes me hungry just looking at it!!

Marc,
It's making me hungry too. Ya gonna share the recipe with us, or is it a family secret?

Kevin A wrote: Marc,
It's making me hungry too. Ya gonna share the recipe with us, or is it a family secret?

Kevin,

No secret at all. take a pita bread and cut it open into 2 pieces. the inside is now your pizza top. spread a good quality tomato paste and then cover with mushrooms, onions, etc. cut some turkey or chicken bacon into pieces and spread over pizzas. use shredded Low fat cheese. add a little fresh or dried basil and drizzle a wee bit of olive oil on top. place foil on BBQ and put little holes io it to allow a bit more heat to pass through. place pizzas on foil close lid and wait for about 10 minutes, checking a few times. It's easy and cheap as that and even better tasting!

The small Boboli pizza crusts fit perfectly in a 10" dutch oven. Maybe not the best DO pizza crust, but probably the easiest.

I've never mastered making a homemade crust, but I try from time to time. The Boboli crust is just easy, and it works well on a grill.

To me, the cheese is more important to making an authentic Italian pizza. Fresh mozzarella is very diferent than the processed stuff from Kraft. Fresh mozzaralla is soooo rich and full of good flavor.

Growing your own basil and other herbs is really easy, too, and fresh basil on a pizza is very aromatic and so tasty. I only used dried basil on the pictured pizza because my basil plants were planted in the garden, and died for the winter. I now have my herbs in pots, so I can grow year-round goodness.

I got my first taste of real Italian pizza in Firenza, Italy (Florence). I have been trying to match it ever since.

CD

There has kinda been a renaissance of pizza making here. My wife and I found a local mom and pop place that makes the best pizza. We also found a place (well, we knew about it but never tried it) right by our house that also makes a very good pie. Both are made in the New York/New Jersey style.

I read an article in the paper about 3 other places in the South part of town. Some of the owners took an apprenticeship for 3 years at a pizza place in New York before striking out on their own. An interesting thing is the article specifically mentioned the places we go has having a good pie. One of our tests to see if it is a good slice is checking to see if it passes the cold test. If it still tastes good cold, then it is a good one.

We got some pizza in Paris (France, not Texas) the guy gave us a bottle and told us it was Pizza sauce. Huh? it wasn't the typical red "pizza sauce" that we are used to. It was a bottle of infused olive oil, we tried it on our pizza and it was good. Our B&B was right next to a grocery so we went in and bought a bottle.

Edit: I can't type.

asianflava wrote:There has kinda been a renaissance of pizza making here. My wife and I found a local mom and pop place that makes the best pizza. We also found a place (well, we knew about it but never tried it) right by our house that also makes a very good pie. Both are made in the New York/New Jersey style.

I read an article in the paper about 3 other places in the South part of town. Some of the owners took an apprenticeship for 3 years at a pizza place in New York before striking out on their own. An interesting thing is the article specifically mentioned the places we go has having a good pie. One of our tests to see if it is a good slice is checking to see if it passes the cold test. If it still tastes good cold, then it is a good one.

We got some pizza in Paris (France, not Texas) the guy gave us a bottle and told us it was Pizza sauce. Huh? it wasn't the typical red "pizza sauce" that we are used to. It was a bottle of infused olive oil, we tried it on our pizza and it was good. Our B&B was right next to a grocery so we went in and bought a bottle.

Edit: I can't type.

I like NY style pizza, but it is not the same as real Italian pizza. I like Chicago style, too. I like all kinds of pizza, but the reason I make my own at home is to get a style that's hard to get here.

California Pizza Kitchens does have a few old-world Italian style pizza on the menu, and I have heard they are pretty good. I haven't tried on, yet.