With such a fantastic variety of ingredients available at local markets, this August we’re featuring a simple homemade grilled pizza that the whole family can enjoy. Topping options are endless, with sweet or savory on the menu. Sauces can also be made at home with local ingredients or purchased at a local market. We recommend catering your pizza toppings to what you can find at your local farmers’ market or local food retailer, and have fun with it! In the example offered here, three different pizzas, sauces, and toppings are shown to highlight the many ways you can get creative with this recipe.Â
A few tips:Â
- Sauces and toppings are added to the pizza dough after it is cooked on one side. Be sure to have your sauces and toppings ready to go, as it only takes a few minutes to cook the dough on each side.Â
- Any vegetables or fruit that will not cook in a 2-3 minute timeframe should be cooked ahead of time to be added as a topping.Â
Ingredients were sourced from the Downtown Growers’ Market in Albuquerque, with non-market ingredients purchased at La Montanita Food Co-op. Vegetables and fruit were a total of $20, and basil goat cheese was $12. The recipe took about 45 minutes, including dough and sauce preparation. Serves 2-4 people.Â
Grilled Homemade Pizza Crust
Ingredients
- 2 cups all-purpose flour, plus more for rolling
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon olive oil
- ¾ cup warm water, plus 1–2 tablespoons if needed
- Extra olive oil for brushing
Instructions
- Preheat your grill to medium-high.
- Brush one side of the dough with olive oil.
- Place the oil-side down on the grill grates. Grill for 2 minutes until you see grill marks and bubbles.
- Flip the crust. Quickly spread your sauce and toppings on the grilled side.
- Close the lid and grill for another 3–5 minutes until the bottom is crisp and the veggies are warm.
Rest the dough: After kneading all of the ingredients together, let it sit under a towel for 10 minutes. This relaxes the gluten so the dough stays flat and won’t snap back when you roll it out.
Oil the grates well: Dip a folded paper towel in vegetable oil, hold it with tongs, and rub it generously over the hot grill grates right before the dough goes on to prevent sticking.
The Two-Minute Rule: Drop the rolled out dough directly onto the medium heat grill. Watch it closely—it only takes about 2 minutes to crisp up and get those beautiful grill marks before you need to flip it and add your toppings.
Sauces Two Ways: Fresh Tomato Sauce and Fresh Basil Pesto
Fire-Roasted Fresh Tomato Pizza Sauce
Ingredients
- 4-5 large local tomatoes (or 2 cups chopped)
- 3 cloves garlic, minced
- 1/4 cup onion, finely diced
- 1 tbsp olive oil
- 1 tsp dried oregano (or fresh basil if you have it)
- salt and pepper to taste
Instructions
- Prep the Tomatoes: For the best texture, grate your fresh tomatoes using a box grater. This leaves the skin behind and creates a perfect “pulp.” (Alternatively, finely chop them).
- Sauté: Heat olive oil in a small pan over medium heat. Add the onion and garlic. Sauté for 2–3 minutes until soft and fragrant, but not brown.
- Simmer & Thicken: Add the tomato pulp and oregano. Simmer over medium-low heat for about 10–15 minutes. You want the water to evaporate until the sauce is thick enough to coat the back of a spoon.
- Season: Add salt and pepper. Let it cool slightly before spreading it on your dough.
Three Tips for the Grill:
- Cool the Sauce: Never put hot sauce on raw dough; it will make the dough tear. Let it reach room temperature first.
- Less is More: Spread a thin, even layer. On the grill, a heavy layer of sauce prevents the crust from getting that perfect “char.”
- The Flavor Boost: For an extra smoky flavor, grill your tomatoes and onions whole for 5 minutes before blending them into the sauce.
Fresh Basil PestoÂ
Ingredients
- ½ cup toasted pine nuts (or other nut of your choice)
- 2 tablespoons fresh lemon juice
- 1 garlic clove
- ¼ teaspoon sea salt
- freshly ground black pepper
- 2 cups fresh basil leaves
- ¼ cup extra-virgin olive oil, plus more for a smoother pesto
- ¼ cup freshly grated Parmesan cheese, optional
Instructions
- In a food processor or blender, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
- Add the basil and pulse until combined.
- With the food processor or blender running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.
- Pesto can also be made using a mortar and pestle if a blendor or food processor are not available. Simply add the ingredients and use the pestle to mash the ingredients together.Â
Pizza Toppings
Topping combinations are as varied as your imagination and can be catered to anyone’s favorite fruits or vegetables. Also look for local meats, cheeses, or pre-made sauces at your local food retailer. In the recipe example shown here, three pizzas were made with these ingredients and sauces:Â
- Fire-Roasted Fresh Tomato Sauce with mozzarella cheese, summer squash and corn
- Fresh Basil Pesto with basil goat cheese, chestnut mushrooms, onions, and peppers
- Olive oil and basil goat cheese with peaches, blackberries, fresh basil, and drizzled with local honey
