This pizza would make a fantastic appetizer at your next cocktail party. Grilled fillet of beef is thinly sliced and draped over Romesco sauce and blue cheese. Romesco sauce is a red pepper puree that is super easy to make, everything is prepared in a blender. The tang from the blue cheese is the perfect complement to this Spanish sauce and decadent cut of beef. Add the wood smoke flavor from the grill and this is a sure crowd pleaser!
Romesco sauce (roasted red pepper puree – see recipe below)
Blue cheese, crumbled
Grilled fillet of beef, rare and sliced thin, about ¼ lbs.
Flat leaf parsley
Prepare your pizza dough for toppings by first spreading a thin layer of olive oil (to the edges), and seasoning with salt and pepper. To maximize your prep time, once rolled, place the dough on a cookie sheet or pizza peel. If using fresh dough, first sprinkle a liberal amount of cornmeal on the peel/sheet to avoid sticking while transferring to the Grilled Pizza Stone. For more tips and tricks on dough preparation, view our dough video at http://www.redskygrilling.com/pizza-stone-recipes.html.
Dress the shell with the Romesco sauce, and dollop with blue cheese. Layer the sliced filled of beef. Finish with a drizzle of olive oil and a pinch of salt and pepper. When the pizza is done cooking on the Grilled Pizza Stone, sprinkle torn flat leaf parsley over the top.
Romesco Sauce
2 Slices, white sandwich bread
3 Tablespoons slivered almonds
1 Whole peeled, seeded fresh tomato (alternatively, San Marzano canned tomato)
12 oz. (1 jar) Roasted red peppers, drained
1 ½ Cloves fresh garlic, minced
2 Tablespoons Olive oil
1 ½ Tablespoons Sherry vinegar
¾ Teaspoon Chipotle chili pepper powder
Salt and pepper to taste
Remove crusts from bread; toast until lightly brown. Cut into cubes and put aside. Using a dry pan lightly toast almonds on medium heat, about 4 minutes. In a food processor, pulse bread and almonds first until the nuts are finely ground. Add tomato, red pepper, garlic, oil, vinegar, chipotle pepper powder and salt and pulse until the sauce thickens, another 30 – 50 seconds. Scrape down the sides as needed. Season with salt and pepper to taste. Cover and refrigerate up to 2 days.
The Grilled Pizza Stone goes to Little Havana! If you’ve never had a Cuban sandwich, it is a real treat. Smoked pork shoulder, sliced ham, Swiss cheese, pickles, and yellow mustard combine to form a tasty classic. Add the wood smoke from the grill and this may be the best Cuban sandwich you’ve ever had!
The first time we grilled a calzone on the Grilled Pizza Stone, we had no idea how amazing it would taste! It’s a delicious crowd pleaser that can be served hot off the grill or made ahead of time and served at room temperature. (You’ll enjoy it as next-day refrigerated leftovers, too!)
Ingredients
Smoked pork shoulder
Sliced deli ham
Swiss cheese-sliced thick
Dill pickle chips
Yellow mustard (such as French’s)
Salt and pepper to taste
Pizza dough ball-about the size of a baseball (see video recipe here)
2 Tbs flour (for dough prep)
2 Tbs cornmeal (to prevent sticking to pizza peel)
Olive oil, salt and pepper
Preparation and Grilling
Pre-heat your Grilled Pizza Stone using the charcoal grill technique found here or gas grill technique found here. Layer about three ounces of smoked pork shoulder, two slices deli ham, yellow mustard, a layer of pickles and top with two slices of thick cut Swiss cheese. This will make an eight inch calzone.
Fold the dough over the toppings. To seal the edges, pinch and pull the dough with your fingers all the way around. Please see our calzone video to view this technique. Gently pick up the calzone, and transfer it to a cookie sheet or pizza peel sprinkled with cornmeal.
Carefully place the calzone onto the Grilled Pizza Stone, being careful not to touch the pizza stone, as it is very hot.
Replace the lid of the grill, and after approximately 5-7 minutes, flip the calzone using grill tongs. Again, replace the lid of the grill, and grill another 5-7 minutes. Use grill tongs to place the calzone on a plate and let it rest for 5 minutes. Cut and serve hot!
The Margherita pizza is the classic example of simple flavors using quality ingredients. This isn’t your ordinary cheese pizza. Your care in using quality ingredients like homemade tomato sauce, fresh mozzarella cheese and fresh basil will yield amazing results.
Drain the sliced mozzarella on a paper towel before dressing the pizza to avoid a soggy pizza. The end result should be a crisp crust with gooey, melted cheese!
Basic red pizza sauce (see recipe below)
Fresh ball mozzarella, sliced thin
Grated Parmigiano-Reggiano cheese (optional)
Fresh basil, torn
Salt and pepper
Extra Virgin Olive Oil
Pizza dough rolled to ¼ inch thick
Prepare your pizza dough for toppings by first spreading a thin layer of olive oil (to the edges), and seasoning with salt and pepper. To maximize your prep time, once rolled, place the dough on a cookie sheet or pizza peel. If using fresh dough, first sprinkle a liberal amount of cornmeal on the peel/sheet to avoid sticking while transferring to the Grilled Pizza Stone. For more tips and tricks on dough preparation, view our dough video at www.redskygrilling.com/recipes.
Dress the pizza with your favorite, basic red pizza sauce. Top with thinly sliced mozzarella. Sprinkle freshly torn basil on top (alternatively you can add the basil when the pizza is removed from the grill). Finish with a drizzle of olive oil and a pinch of salt and pepper.
Basic Red Pizza Sauce
We like to make a large batch of pizza sauce at once. Storing the pizza sauce in plastic baggies (about a cup’s worth of sauce per baggie) and freezing them is a great time-saver. There are many different ways to make basic red pizza sauce, here is my favorite. I strongly suggest you use San Marzano tomatoes, for the extra few dollars per tin, the upgrade in flavor is well worth it.
Ingredients:
2 28 ounce tins of whole plum tomatoes (San Marzano preferably)
1 Small onion
4 Cloves of garlic
3 Tablespoons of olive oil
1 Tablespoon of crushed red pepper flakes (optional)
½ Tablespoon of dried oregano
½ Tablespoon of dried thyme
1 Cup of chicken stock or white wine or red wine
2 Tablespoons of sherry vinegar
Fresh Basil and/or Fresh Oregano (optional)
Salt to taste
Preheat a large sauce pan or dutch-oven on medium-high. Pour the contents of the tomato tins into a large bowl. Using your hands (time to roll up your sleeves) crush the tomatoes as finely as possible. Peel an onion and remove the top and bottom. Peel the garlic. Puree both in a blender. Add olive oil to sauce pan until shimmering. Pour onion/garlic mixture into pan. Sauté until mixture just starts to turn golden (about 3 minutes). Add the dried herbs and pepper flakes and cook for one more minute. Deglaze the pan with either the chicken stock or wine and let reduce by half. Add the sherry vinegar (it really makes the flavors come alive) and carefully pour in the tomatoes. If you have fresh basil or oregano, take a few fronds or stems and place them in the sauce. Bring to a boil, and then simmer for 15 minutes. Remove the fresh basil or oregano. Salt to taste. That’s it…you’re done! Let cool before using on pizza or storing for future use.
This pizza was inspired by a recent trip to Regina Pizzeria in Boston’s North End. The luscious flavor of the prosciutto is the perfect complement to the onions and spinach. Add a big and bold olive oil to finish the pizza, along with the smoke from the grill, and you’ve got a special pizza!
Basic red pizza sauce (recipe below)
Fontina, shredded
White onion, sliced 1/8”
Baby spinach, roughly chopped
Prosciutto di Parma, sliced thin
Salt and pepper
Olive oil, high quality-extra virgin, cold-pressed
Prepare your pizza dough for toppings by first spreading a thin layer of olive oil (to the edges), and seasoning with salt and pepper. To maximize your prep time, once rolled, place the dough on a cookie sheet or pizza peel. If using fresh dough, first sprinkle a liberal amount of cornmeal on the peel/sheet to avoid sticking while transferring to the Grilled Pizza Stone. For more tips and tricks on dough preparation, view our dough video here.
Dress the pizza with your favorite, basic red pizza sauce. Sprinkle shredded fontina cheese on top, and add the chopped spinach. Finish with the sliced onions. Grill the pizza with your Grilled Pizza Stone. When the pizza comes off the stone, dollop the prosciutto onto the cooked pizza and drizzle with the olive oil.
Basic Red Pizza Sauce
We like to make a large batch of pizza sauce at once. Storing the pizza sauce in plastic baggies (about a cup’s worth of sauce per baggie) and freezing them is a great time-saver. There are many different ways to make basic red pizza sauce, here is my favorite. I strongly suggest you use San Marzano tomatoes, for the extra few dollars per tin, the upgrade in flavor is well worth it.
Ingredients:
2 28 ounce tins of whole plum tomatoes (San Marzano preferably)
1 Small onion
4 Cloves of garlic
3 Tablespoons of olive oil
1 Tablespoon of crushed red pepper flakes (optional)
½ Tablespoon of dried oregano
½ Tablespoon of dried thyme
1 Cup of chicken stock or white wine or red wine
2 Tablespoons of sherry vinegar
Fresh Basil and/or Fresh Oregano (optional)
Salt to taste
Preheat a large sauce pan or dutch-oven on medium-high. Pour the contents of the tomato tins into a large bowl. Using your hands (time to roll up your sleeves) crush the tomatoes as finely as possible. Peel an onion and remove the top and bottom. Peel the garlic. Puree both in a blender. Add olive oil to sauce pan until shimmering. Pour onion/garlic mixture into pan. Sauté until mixture just starts to turn golden (about 3 minutes). Add the dried herbs and pepper flakes and cook for one more minute. Deglaze the pan with either the chicken stock or wine and let reduce by half. Add the sherry vinegar (it really makes the flavors come alive) and carefully pour in the tomatoes. If you have fresh basil or oregano, take a few fronds or stems and place them in the sauce. Bring to a boil, and then simmer for 15 minutes. Remove the fresh basil or oregano. Salt to taste. That’s it…you’re done! Let cool before using on pizza or storing for future use.
Clam lovers unite! These garlicky, briny pizzas are for everyone who loves littlenecks. It starts with a quick but flavor-rich sauce using garlic, red pepper flakes, chopped clams, lemons, and wine. On the pizza we add grated Parmigiano-Reggiano cheese and sprinkle chopped spinach. For the red pizza we combine our clam sauce with a basic tomato sauce.
Garlic, sliced (about 4-5 large cloves)
Sliced shallot
Red pepper flake (large pinch)
Chopped clams (16 ounces, liquor drained and reserved)
White wine (1/2 cup)
Lemon juice from half a lemon
Unsalted butter (1 Tbsp)
Grated Parmigiano-Reggiano cheese
Chopped spinach
Tomato sauce (1/2 cup if using for a red clam pizza)
Dough
Salt and pepper
Olive oil
In a cool sauté pan, coat the bottom with olive oil. Add the sliced shallot, garlic, and pepper flake. Turn on burner to medium heat for about ten minutes. The shallot and garlic should cook slowly, do not let them turn brown. Add reserved clam liquor, wine and lemon juice and bring to a boil, let reduce by half. Add chopped clams and heat through. Take sauce off burner and stir in butter. This will make enough clam sauce for two medium pizzas. Combine half of clam sauce with tomato sauce if you are making a red clam pizza, and heat through to combine.
Prepare your pizza dough for toppings by first spreading a thin layer of olive oil (to the edges), and seasoning with salt and pepper. To maximize your prep time, once rolled, place the dough on a cookie sheet or pizza peel. If using fresh dough, first sprinkle a liberal amount of cornmeal on the peel/sheet to avoid sticking while transferring to the Grilled Pizza Stone. For more tips and tricks on dough preparation, view our dough video here.
Dress the pizza with chopped spinach. Add either the red or white clam sauce and the grated Parmigiano-Reggiano cheese. Add more red pepper flake, salt and pepper to taste. Grill the pizzas using the Grilled Pizza Stone and enjoy!
One of the great things about pizza is it’s reflection of the eater’s personal taste. For our veggie pizzas we made two very different pizzas using similar ingredients. We added sliced jalapenos for my pizza, making it a spicy pie, and for my wife’s pizza, spinach added an earthy, subtle flavor.
Basic red pizza sauce (recipe below)
Fontina cheese, shredded
Parmigiano-Reggiano cheese, grated
Bell peppers (any color), sliced 1/4” thick
Jalapeno pepper, sliced 1/4” thick
Yellow onion, sliced 1/4” thick
Baby spinach leaves
Salt and pepper
Olive oil
Prepare your pizza dough for toppings by first spreading a thin layer of olive oil (to the edges), and seasoning with salt and pepper. To maximize your prep time, once rolled, place the dough on a cookie sheet or pizza peel. If using fresh dough, first sprinkle a liberal amount of cornmeal on the peel/sheet to avoid sticking while transferring to the Grilled Pizza Stone. For more tips and tricks on dough preparation, view our dough video here.
Dress the pizza with your favorite, basic red pizza sauce. Sprinkle shredded fontina and Parmigiano-Reggiano cheese. Finish with any combination of sliced peppers, onions and spinach. Drizzle with some olive oil, and just a pinch of salt and pepper.
Basic Red Pizza Sauce
We like to make a large batch of pizza sauce at once. Storing the pizza sauce in plastic baggies (about a cup’s worth of sauce per baggie) and freezing them is a great time-saver. There are many different ways to make basic red pizza sauce, here is my favorite. I strongly suggest you use San Marzano tomatoes, for the extra few dollars per tin, the upgrade in flavor is well worth it.
Ingredients:
2 28 ounce tins of whole plum tomatoes (San Marzano preferably)
1 Small onion
4 Cloves of garlic
3 Tablespoons of olive oil
1 Tablespoon of crushed red pepper flakes (optional)
½ Tablespoon of dried oregano
½ Tablespoon of dried thyme
1 Cup of chicken stock or white wine or red wine
2 Tablespoons of sherry vinegar
Fresh Basil and/or Fresh Oregano (optional)
Salt to tast
Preheat a large sauce pan or dutch-oven on medium-high. Pour the contents of the tomato tins into a large bowl. Using your hands (time to roll up your sleeves) crush the tomatoes as finely as possible. Peel an onion and remove the top and bottom. Peel the garlic. Puree both in a blender. Add olive oil to sauce pan until shimmering. Pour onion/garlic mixture into pan. Sauté until mixture just starts to turn golden (about 3 minutes). Add the dried herbs and pepper flakes and cook for one more minute. Deglaze the pan with either the chicken stock or wine and let reduce by half. Add the sherry vinegar (it really makes the flavors come alive) and carefully pour in the tomatoes. If you have fresh basil or oregano, take a few fronds or stems and place them in the sauce. Bring to a boil, and then simmer for 15 minutes. Remove the fresh basil or oregano. Salt to taste. That’s it…you’re done! Let cool before using on pizza or storing for future use.
Grilled chicken thighs and sweet Italian sausages combine for a hearty pizza. Mozzarella and Parmigiano-Reggiano cheeses and chives balance the bold flavors, while the smoke from the grill give the pizza its authentic old-world touch!
Basic red pizza sauce (recipe below)
Mozzarella cheese, sliced
Grilled chicken thighs, cut into one inch pieces
Grilled sweet Italian sausage, cut into one inch pieces
Grated Parmigiano-Reggiano cheese (optional)
Chives, sliced thinly
Salt and pepper
Olive oil
Prepare your pizza dough for toppings by first spreading a thin layer of olive oil (to the edges), and seasoning with salt and pepper. To maximize your prep time, once rolled, place the dough on a cookie sheet or pizza peel. If using fresh dough, first sprinkle a liberal amount of cornmeal on the peel/sheet to avoid sticking while transferring to the Grilled Pizza Stone. For more tips and tricks on dough preparation, view our dough video here.
Dress the pizza with your favorite, basic red pizza sauce. Place the sliced mozzarella cheese on top, and add sliced grilled chicken and sausage. Finish with Parmigiano-Reggiano cheese and chive. Drizzle with some olive oil, and just a pinch of salt and pepper.
Basic Red Pizza Sauce
We like to make a large batch of pizza sauce at once. Storing the pizza sauce in plastic baggies (about a cup’s worth of sauce per baggie) and freezing them is a great time-saver. There are many different ways to make basic red pizza sauce, here is my favorite. I strongly suggest you use San Marzano tomatoes, for the extra few dollars per tin, the upgrade in flavor is well worth it.
Ingredients:
2 28 ounce tins of whole plum tomatoes (San Marzano preferably)
1 Small onion
4 Cloves of garlic
3 Tablespoons of olive oil
1 Tablespoon of crushed red pepper flakes (optional)
½ Tablespoon of dried oregano
½ Tablespoon of dried thyme
1 Cup of chicken stock or white wine or red wine
2 Tablespoons of sherry vinegar
Fresh Basil and/or Fresh Oregano (optional)
Salt to tast
Preheat a large sauce pan or dutch-oven on medium-high. Pour the contents of the tomato tins into a large bowl. Using your hands (time to roll up your sleeves) crush the tomatoes as finely as possible. Peel an onion and remove the top and bottom. Peel the garlic. Puree both in a blender. Add olive oil to sauce pan until shimmering. Pour onion/garlic mixture into pan. Sauté until mixture just starts to turn golden (about 3 minutes). Add the dried herbs and pepper flakes and cook for one more minute. Deglaze the pan with either the chicken stock or wine and let reduce by half. Add the sherry vinegar (it really makes the flavors come alive) and carefully pour in the tomatoes. If you have fresh basil or oregano, take a few fronds or stems and place them in the sauce. Bring to a boil, and then simmer for 15 minutes. Remove the fresh basil or oregano. Salt to taste. That’s it…you’re done! Let cool before using on pizza or storing for future use.
Grilled Veal Parmigiana Pizza
This pizza is for all of the Veal Parmigiana fans out there. Grilled veal medallions, a good quality tomato sauce, and mozzarella and Parmigiano-Reggiano cheeses combine a new twist on a classic. Add the wood smoke flavor from the grill and some shredded basil and you’ve got a great pizza!
Basic red pizza sauce (recipe below)
Grilled veal medallions (about 12 ounces)
Grated Parmigiano-Reggiano cheese
Mozzarella cheese-sliced or shredded
Basil-torn or julienned
Dough
Salt and pepper
Olive oil
Prepare your pizza dough for toppings by first spreading a thin layer of olive oil (to the edges), and seasoning with salt and pepper. To maximize your prep time, once rolled, place the dough on a cookie sheet or pizza peel. If using fresh dough, first sprinkle a liberal amount of cornmeal on the peel/sheet to avoid sticking while transferring to the Grilled Pizza Stone. For more tips and tricks on dough preparation, view our dough video here.
Dress the pizza with your favorite, basic red pizza sauce. Spread the veal slices. Sprinkle the Parmigiano-Reggiano cheese and top with the mozzarella. When the pizza is finished grilling, add the basil.
Basic Red Pizza Sauce
We like to make a large batch of pizza sauce at once. Storing the pizza sauce in plastic baggies (about a cup’s worth of sauce per baggie) and freezing them is a great time-saver. There are many different ways to make basic red pizza sauce, here is my favorite. I strongly suggest you use San Marzano tomatoes, for the extra few dollars per tin, the upgrade in flavor is well worth it.
Ingredients:
2 28 ounce tins of whole plum tomatoes (San Marzano preferably)
1 Small onion
4 Cloves of garlic
3 Tablespoons of olive oil
1 Tablespoon of crushed red pepper flakes (optional)
½ Tablespoon of dried oregano
½ Tablespoon of dried thyme
1 Cup of chicken stock or white wine or red wine
2 Tablespoons of sherry vinegar
Fresh Basil and/or Fresh Oregano (optional)
Salt to taste
Preheat a large sauce pan or dutch-oven on medium-high. Pour the contents of the tomato tins into a large bowl. Using your hands (time to roll up your sleeves) crush the tomatoes as finely as possible. Peel an onion and remove the top and bottom. Peel the garlic. Puree both in a blender. Add olive oil to sauce pan until shimmering. Pour onion/garlic mixture into pan. Sauté until mixture just starts to turn golden (about 3 minutes). Add the dried herbs and pepper flakes and cook for one more minute. Deglaze the pan with either the chicken stock or wine and let reduce by half. Add the sherry vinegar (it really makes the flavors come alive) and carefully pour in the tomatoes. If you have fresh basil or oregano, take a few fronds or stems and place them in the sauce. Bring to a boil, and then simmer for 15 minutes. Remove the fresh basil or oregano. Salt to taste. That’s it…you’re done! Let cool before using on pizza or storing for future use.
This calzone is a family favorite. Sharp provolone cheese, sliced rib-eye steak, mushrooms, and roasted peppers combine to form an incredible filling. We add smoked paprika to complement the wood smoked flavor of the grill. This is a perfect calzone recipe for your Grilled Pizza Stone!
Ingredients:
Pizza Dough-Click here for our favorite recipe
Button mushrooms-sliced and lightly sautéed
Roasted red peppers-sliced
Rib eye steak-grilled and sliced thin (about 1 lb.)
Provolone cheese-four slices
Smoked or hot paprika
Salt and pepper
Olive oil
(Makes two medium calzones)
Roll out the dough into an oval or surfboard shape. Prepare your pizza dough for toppings by first spreading a thin layer of olive oil (to the edges), and seasoning with salt and pepper. To maximize your prep time, once rolled, place the dough on a cookie sheet or pizza peel. If using fresh dough, first sprinkle a liberal amount of cornmeal on the peel/sheet to avoid sticking while transferring to the Grilled Pizza Stone. For more tips and tricks on dough preparation, view our dough video here.
Combine the sliced steak, roasted red peppers, sautéed mushrooms in a bowl and mix well. Spoon the filling on the calzone dough, top with provolone cheese and good sprinkle of paprika. Leave enough room at the edge to seal the calzone.
Fold the dough over the toppings. To seal the edges, pinch and pull the dough with your fingers, all the way around. Please see our calzone video to view this technique. Gently pick up the calzone, and transfer it to a cookie sheet or pizza peel sprinkled with cornmeal.
Carefully place the calzone onto the Grilled Pizza Stone, being careful not to touch the pizza stone, as it is very hot.
Replace the lid of the grill, and after approximately 7-10 minutes, flip the calzone using grill tongs. Again, replace the lid of the grill, and grill another 7-10 minutes. Use grill tongs to place the calzone on a plate and let it rest for 5 minutes. Cut and serve hot!
Gas grill instructions are here. Charcoal grill instructions are here.
Smoked Rib Pizza
We’ve been looking forward to this pizza for quite some time. Using an extra rack of smoked baby back ribs, we made a scrumptious pizza with the rib meat, Colby Jack cheese, smoked mozzarella cheese, Spicy Apple BBQ Sauce and scallions. This pizza was one of the best non-traditional pies we’ve ever created; we hope you try it too!
Your favorite BBQ sauce (our favorite recipe follows)
Smoked rib meat-cut from the bone, one inch cubes
Colby Jack cheese-shredded
Smoked mozzarella cheese-shredded
Salt and pepper
Extra virgin olive oil
Scallions-sliced thin
Pizza dough rolled to ¼ inch thick
Sprinkle a liberal amount of cornmeal on a pizza peel or cookie sheet. Place the dough on the peel/sheet. Spread a thin layer of olive oil (to the edges), and season with salt and pepper. For more tips and tricks on dough preparation, view our dough video here.
Dress the pizza with the BBQ sauce. Top with the Colby Jack and smoked mozzarella cheeses. Add the smoked rib meat. Once the pizza is grilled, drizzle olive oil and add a few slices of green onions.
Apple BBQ Sauce
We found this BBQ sauce recipe in Steven Raichlen’s book, Barbecue! Bible Sauces Rubs and Marinades and fell in love with it! It was published courtesy of the famous Kansas City BBQ joint, B.B’s Lawnside. We love the tangy apple flavor from the cider and the kick from the cayenne pepper.
Ingredients:
14 ounces ketchup 1 ½ Tbsp dark brown sugar
1 cup apple cider 1 Tbsp granulated sugar
2 Tbsp Worcestershire sauce 1 Tsp cayenne paper
1 Tbsp molasses ½ Tsp ground black pepper
1 Tbsp cider vinegar ½ Tsp celery seed
1 Tbsp soy sauce ½ Tsp ground cumin
½ Tsp liquid smoke
Combine all the ingredients in a sauce pan or Dutch oven and slowly bring to a boil over medium heat. Reduce the heat to low, and let simmer for at least 30 minutes, stirring occasionally to prevent scorching. Serve sauce immediately, or let cool and store for future use.
