PizzasPizza Pro Recipes


Grilled Pizza

Light your charcoal, but use only half the grill - half hot, half not (The CyberGriller recommends charcoal over propane.)

Divide your pizza dough into three or four pieces and shape into rounds of more or less uniform thickness.

Prepare toppings:

Add dough to hot side of the grill, keeping a sharp eye on it to keep it from burning, turning often. When nicely grilled, remove, brush with olive oil and add toppings. Return to opposite side of the grill, cover and heat until you melt the cheese. Remember it's hot in there so check 'em often ...

Alternative toppings: grilled lobster chunks and fresh tarragon.

Many thanks to the CyberGriller! for this smokin' recipe!

Quick Tomato Sauce
(enough for 2 - 3 lg. pizzas)
This excellent no-cook pizza sauce is a bonus recipe also found in our 10 Easy Secrets to Great Pizza Cook's Guide.
- 1 28 oz. can whole Italian style tomatoes
- 1/4 teaspoon garlic powder
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons dried or 4 tablespoons chopped fresh oregano
- ground black pepper & salt to taste
Place tomatoes in colander in sink. Cut tomatoes and drain well. (Even though the tomatoes get chopped, we prefer to start with whole tomatoes because the quality can be higher than found in canned chopped or pureed tomatoes.) Add all ingredients to blender and pulse until combined. Add 6 -8 Tsbs. to pizza. Store remainder in refrigerator.
Note: too much sauce makes a soggy pizza. 6 to 8 tablespoons is the amount we have found works well for one lg. 14" to 16" crust.

Caliente! Caliente!
Hot! Hot! Hot!
(sauce & toppings for one lg. pizza)

A recent quick 'n' easy sauce discovery that's had us "crying" for more!
If you like to experiment and enjoy a spicy hot flavor, this is definitely worth a try.
- One 10 oz. can diced tomatoes & green chilies (Ro-Tel ® makes a good tasting product in a regular hot and extra hot variety).
- 5 oz. to 8 oz. mozzarella cheese
Drain diced tomatoes and green chilies in colander. Press out excess liquid. Add evenly on pizza dough and top with grated cheese. (At first we didn't think there was enough tomato sauce. But after making more than a half dozen, we haven't wanted to use either more - or less.)
Bake at 450 degrees F. until the cheese starts turning brown. Sliced in small pieces, this simple but tasty pizza also makes an excellent party hors d'oeuvre.

"Absolutely the Best Pizza You Will Ever Have"

Submitted by B. Dumas ...


- 1 1/4 tsp yeast
- 2 Tbsp milk
- 2 tsp sugar
- 1 1/2 cup California oil sauce
     - 1/4 cup olive oil
     - 1/4 tsp dried oregano
     - 1/4 tsp dried basil
     - 1/4 tsp majoram
     - 1/4 tsp red pepper flakes
     - 1/4 tsp ground black peppercorn
- 1 1/4 tsp salt
- 1 cup warm water
- 1 1/2 cup organic oat flour
- 1 1/2 cup whole wheat flour
(Suggested: Logan Turnpike Mill freshly stone ground whole wheat flour)
- 1 Tbsp semolina (opt)

For Pizza

- 2 cups of fresh tomato sauce (Suggested: Parmalat "Pomi" Marinara
- 1 Tbsp (heaping) walnut sage pesto (S: Bella Cucina walnut pesto)
- 1 1/2 Tbsp Balsamic vinager (S: Consorzio Tutela Aceto Balsamico de Modena)
- As many chopped basil leaves as you like
- 3 sliced plum tomatoes
- 1 sliced yellow tomato
- Black Forest ham or prosciutto
- A few leaves of fresh chopped spinach

For Cheese

- 10 oz. fresh mozzarella
- (Suggested: Fior De Latte no preservative mozzarella in lightly salted water)
- 6 oz. fresh Greek Feta (in water)
- 4-6 oz. Mixed herb goat cheese (S: "Fromage de Chevre du Perigord")
- 3 oz. extra sharp Vermont cheddar (S: Grafton Village Cheese Company)

For Chicken

Cut into strips chicken seasoned with
- "Shichimi Togarashi" red pepper mix (or favorite Cajun spice)
- Dip in Teriyaki sauce (S: Veri Veri Teriyaki)
- Saute lightly in a little more teriyaki and 1-1/2 Tbsp butter
- Shred chicken and top off pizza before baking in a 14" deep dish pan.

Follow precisely and if you can beat it - tell me!

Many thanks, B. Dumas. Very, very special, indeed!

Lots of Oregano

A three word suggestion for great pizza was submitted by an anonymous pizza cook from cyberspace.

The three words: Lots of Oregano!

We couldn't agree more! Oregano is definitely one of the keys to great pizza flavor, and fresh oregano is amazing!


Roasted Garlic and Chicken Pizza

A garlic lovers delight. Vary amounts of ingredients according to personal preferences.

Makes one large pizza.

  • 1/4+ cup extra virgin olive oil.
  • 1/4 teaspoon Minor's (or other) chicken base.
  • Fresh chopped basil.
  • Mix all the above and pour over pizza dough until covered.
  • Add thinly sliced grilled or sauted chicken and sauted onions.
  • Add thinly sliced roasted garlic cloves!
  • Top it all with mozzarella cheese.
  • Bake, Slice and Serve.

Contributed by Chuck from Ponte Vedra Beach, Florida, who says try this recipe and "you'll be loving life!!!"
Thanks, Chuck!

A Pocket of Pizza

Change your regular order of toppings:Dave of Atlanta, Georgia, says this "brief suggestion" is not only "a pocket of cheesy, delicious pizza ... it keepsthe meat from drying out during baking!"

Thanks, Dave. We think it's great!

A Cheesy Extravaganza

Layer these topping and bake until melted the way you like it!
From Cyndi ... Saugatuck, Michigan
Thanks, Cyndi. What a great combination of flavors!

Shrimp Scampi Pizza

Saute the following in olive oilPut all ingredients on pizza and spinkle with mozzarella cheese. Bake in oven until golden brown.

Fugochi Pizza

Contributed by Mike ... Bismark, North Dakota
Mike has also submitted several more awesome toppings from ...

Halley's Comet
(caution: very hot)

Polar Bear

Thanks, Mike!

Special Spanogorgo

For this great recipe we thank Steve from Cincinnati, Ohio.
Thanks, Steve, this is one of our favorites!

Pizza Catch of the Day

Contributed from Down Under by Peter S. from Sydney, Australia.
Thanks, mate!

Chicken Ranch Pizza

  • Lightly spread Ranch Dressing (preferably homemade) on crust.
  • Add a sprinkling of mozzarella cheese.
  • Add about a cup of diced grilled chicken.
  • Top with another, thicker layer of mozzarella.
  • Bake until crust and cheese are golden brown.
  • Enjoy!

Contributed from Laura, Ohio, by Wayne who invented this recipe about three years ago and says,"It won't keep the fat off, butyou'll still be craving for more!" Maybe one of these should be followed by a brisk walk around the block ... Thanks for a winner, Wayne!

Updated - January 2000