One of my new favorites is the Sopressata pizza with Calabrian Peppers that they make over at “Spin Neapolitan Pizza”. Their pizza is so good starting with the crust made in a huge fired up pizza oven down to the original toppings that you don’t find anywhere else. I’ve been dying to try this at home but with the recent heat it didn’t seem like a good idea to crank up the oven to 500 degrees in an already hot kitchen. One way to achieve my summer pizza would be to grill it outdoors. I haven’t grilled a pizza in a long time, don’t know why, possibly because it requires focus and timing and I am one who can be easily distracted. I don’t have enough room on my grill to make two pizza’s at once so I will have to be on my toes, grilling one side, then flipping it over and removing to add the sauce and toppings while I grill the other pizza dough. Just about the time I have the toppings on the first pizza it’s time to flip the second pie dough. Now place the topped pizza back on the grill to finish baking while I add sauce, cheese and toppings to the second. Are you confused yet?? If your grill is properly heated at an intensely high heat the pizza will grill fairly quick with nice grill marks and a smokey flavor for one of the tastiest pizza’s you’ll ever make but WHEW. . . I wasn’t so sure I could keep up!! In the end it was worth the effort when the guys told me how much they loved it.
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An Inspired Cook 