Brick Oven Pizza On A Grill! (My sister's recipe)

Dough

2 c flour

1tbs olive oil

1Tbs sugar or Splenda

1 tsp salt

1 cup warm water ( mix this with your package of yeast)

1 pack quick rise yeast

Mix all four ingredients then add water and yeast mixture. Knead dough adding flour as necessary until soft and pliable but not sticky. Let the dough rise about 1 hour.



Sauce

1/4 c chopped onion

2 cloves garlic crushed

1Tbs olive oil

1 small 6 ounce tomato paste

1 small 14.5 ounce can tomato sauce no salt added

2 cans of water (use sauce can)

2 tsp sugar or Splenda

salt and pepper to taste

(about 1/2 tsp salt and 1/4 tsp pepper)

Sauté onion, garlic and olive oil (dash of salt and pepper) on low heat until tender. Stir in sauce, paste, water, sugar, salt and pepper increase heat until bubbles then turn down to low and simmer about 20 minutess. (or more)
Pat the dough out on a pizza pan or cookie sheet with cornmeal mix so that it won't stick. Make it as thin as you like it. Top with sauce, cheese and toppings of your choice, whatever you like...but roasted peppers are a must! ;0)
Heat the grill with 8 bricks lined up close together in two rows, matching end on end. Set the thermostat on high for 15-20 min. Then slide the pizza onto the bricks and cook on about 500 for 10 min.
Remove with a spatula or a wooden pizza paddle onto a pizza pan or serving dish. Cut, eat and keep eating!

My sister emailed me this recipe earlier this week after she shared it with me during a phone conversation. We had talked about this pizza place and Irish pub in Cocoa Beach, Florida that she had told us about.  We went and boy the pizza was excellent!!!  She was talking about how she was craving some pizza like that and it must have inspired her to try the grill out!   I told her that she needed to do a blog. She chuckled and said no, “I’ll send you the recipe and you can blog!”  My sister enjoys cooking and is excellent at it.  She stays abreast of new and innovative ways to cook and experiments often.  She rarely ever follows a recipe, I cook a lot like that too and my mom and grandparents were the same way.  I’m hoping that I can get my sister to share several of her best recipe ideas since she often cooks with a diabetic in mind.  That is why she often will say that you can use Splenda in place of sugar.   I’m guessing that this would be better for all of us!    

*Click on the recipe to view in a larger format and feel free to print a copy for your use.