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Why Blue Rhino
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Tips and Techniques
© Ferrellgas, L.P.
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Courtesy of Steven Raichlen’s Project Fire
10 - 20 minutes
5 - 15 minutes
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1/2 batch Basic Pizza Dough or your favorite premade dough (7 to 8 ounces, enough for 2 pizzas), rolled into 2 balls of equal size
3 cup Smoked Tomato Sauce, or your favorite tomato sauce
1/3 cup Pitted kalamata or other flavorful black olives
1/4 cup Drained capers
1 tbsp Dried hot red pepper flakes (optional)
1 to 2 Jalapeños, red or green, diced (optional)
8 Oil-packed anchovies, drained (optional)
2 tsp Dried oregano flakes
3 oz Chunk of Pecorino Romano cheese, shaved or grated
Extra virgin olive oil
Preheat the grill to medium-high.
Form the crust:
Generously oil a rimless sheet pan with olive oil.
Put one of the dough balls on the pan (turn it a couple times to oil all sides).
Oil your hands and stretch the dough into a rectangle about 9 by 15 inches or an irregular shape.
Brush or scrape the grill grate clean and oil it very well.
Carefully lift the pizza off the sheet pan by one side and drape it onto the grate over the hot part of the grill.
Grill until the bottom of the crust is browned and blistered and the top starts to bubble, 2 to 4 minutes.
Using tongs and a spatula, turn the crust over, moving it to the cooler part of the grill.
Ladle some of the Smoked Tomato Sauce on top, followed by the remainder of the toppings (including the cheese).
Slide the pizza back over the hotter part of the grill. Lower the grill lid to hold in the heat.
Continue grilling the pizza until the toppings are cooked (any cheese in the topping will be melted), 2 to 4 minutes more.
Transfer the pizzas to a cutting board. Repeat with the remaining pizza.
Tip: If you have one, use a pizza peel or a rimless sheet pan to transfer.
Cut into serving pieces.
Serve and enjoy.
Courtesy of Bull Outdoor Products
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