Grilled Pizza:

If you are grilling your pizza, precook the firmer vegetables first and follow the directions in Grilled Pizza. The toppings will go on after the second half has cooked for 30 seconds or so. Move over to the cooler side of the grill to allow the cheeses to melt if using. If you are baking your pizza, put all the toppings on before putting into the oven. Each topping recipe is for one individual sized pizza unless stated.

Pizza With Fresh Summer Herbs And Tomato

Scatter the cheese on the dough, layer with the tomato slices, sprinkle with the herbs and then drizzle with olive oil.

Pizza With Bitter Greens, Garlic, Tomato And Cheese

Follow the above directions, adding the greens on the bottom.

Pizza al Prosciutto

Again, just layer on the Prosciutto, then the cheese, and sprinkle with cracked pepper and olives.

Quattro Stagioni (Four Seasons)

Clean mushrooms and sauté in in 1 tablespoon of oil until golden brown. Spread the sauce across the dough, now divide into four quarters, and on each one add something different. One quarter the mushrooms, one the artichokes, one the olives and anchovies, and one the garlic. Cook as instructed.

Pizza al Quattro Formaggi (Four Cheeses)

Spread the surface of your pizza with the cheeses, and sprinkle with the ground chilies. Drizzle with oil and cook as instructed.

Tip: I use a bakers peel dusted with cornmeal to easily slip the pizza dough onto the grill, as well as turn it over. You can use any pizza toppings, but here are two of my favorites. if you use vegetables or meats, they will have to be precooked as the pizza is not on the grill long enough to cook these properly.

Homemade Fresh Tomato Sauce

The basic rules for making authentic Italian style, Roman or Neapolitan pizza are simple:  Make it thin, put only a few toppings on it, keep the sauce and the cheese to a minimum.  Let your taste buds know that they will be able to distinguish between ingredients. (See more recipes for Neapolitan Pizza Toppings. Click here).

Take 6-8 ripe tomatoes, San Marzano or Roma tomatoes and blanch them in boiling water for a minute or so.  Remove the tops and the skin. chop them into small pieces.    Place the pieces in a strainer and let most of the water drain from them.   Place them in a bowl and salt and pepper them to taste.   At this point a tablespoon of Extra Virgin Olive oil, a teaspoon of dried oregano flakes and 2-3 finely chopped garlic cloves can be added.  Exactly how much garlic, if any at all, will depend upon the toppings you are planning to use.  If the toppings are to be subtle, leave the garlic out.

If fresh tomatoes are not available, a 14 oz. can of Italian plum tomatoes can be substituted.  Remove them from the can and drain.  Chop them into fairly small pieces and proceed with the addition of olive oil, oregano and garlic as described above.

Do not use a food processor to chop the tomatoes unless you are willing to dirty the machine for 2-3 seconds of processing.  More than that and you get a very liquid tomato paste that is too aerated for a good sauce.