Tailgate Pizza & Cherry Tomato Raisins

Our friend the Cowboy Cook Jeff Tracy stopped by the Cooking Corner in the Air Comfort Solutions Kitchen to show us how to do a perfect tailgate pizza on the grill.

Labor Day or Tailgate Pizza

Ingrediants

1 pizza dough crust already pushed out flat, or you can use one you bought from the store

1 cup pizza sauce

¼ cup Olive oil

1 ½ cup shredded low moisture mozzarella cheese

¾ cup of shredded parmesan cheese

1 cup sliced mushrooms

½ lbs. of your choice of meat I’m using prosciutto or ham (diced) today

½ red bell pepper, sliced in small chunks

¼ cup chopped basil

¼ cup sliced black olives

¼ teaspoon finishing flake salt

pinch of red pepper flakes (optional)

Directions

Preheat the pellet grill for pizza to 450, (425) if you are going to use a metal pizza pan If you’re using a pizza stone like the one, I showed you during the show, pre heat to *500 so your stone will be in the *450 range in about 20-25 minutes.

Dust a pizza peel (that’s the big shovel-looking thing) with flour and roll out the dough to a 12-inch diameter to see if the dough moves off the peel. If it doesn’t lift one side of the dough easily then add more flour. Repeat on the other side

Start with a bit of olive oil then your sauce, then the cheese, and the rest of the toppings. You can add the red pepper flakes and salt either on the sauce or after all toppings are in place.

Grill Pizza: When the pizza is ready to cook place it on your grill and close the lid, after 6-8 minutes take your peel and rotate the pizza 180*. Cook for another 6-8 minutes or until you have it to the consistency you wish, meaning, how crunchy do you want the crust?