Frozen dough works well for this recipe, or ask your favourite pizzeria for dough. If you’re not in a hurry, you can even make your own dough. Stretching it instead of rolling it makes it nicely uneven, creating crispy and chewy textures.
For the seasoning:
- 1 cup extra virgin olive oil
- 2 teaspoons ground Mediterranean oregano
- 1 teaspoon onion powder
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon finely ground red pepper flakes
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
For the dough.
- 3 one-pound balls of pizza dough
- Chopped tomatoes (optional)
- Chopped onions (optional)
- Chopped fresh basil (optional)
- To make the seasoning: In a small saucepan combine all the seasoning ingredients. Whisk over low heat just until warm and oil becomes fragrant. Remove from heat and let rest for 2 hours at room temperature.
- Lightly flour the back of a 15 x 10" baking sheet and one of the pizza dough balls. Stretch out the dough to the size of the baking sheet. Place the stretched dough on the back of the baking sheet. Stir the seasoned oil and liberally brush the surface of the dough. Turn the baking sheet (like a big spatula!) with the dough directly onto the cooking grate. Remove the baking sheet and liberally brush the top side of the dough with the seasoned oil. Grill over Direct Medium heat until the underside of the dough is marked, 1 to 3 minutes. Don't worry if the crust bubbles; it will deflate when turned over.
- Slide the dough onto the baking sheet and flip the ungrilled side onto the grill. Brush the top with more oil and continue to grill for 3 to 4 minutes. Remove from grill and cool slightly on a cooling rack. Top with chopped tomatoes, chopped onions, and fresh basil, if desired. Cut into individual pieces. Repeat grilling procedure for 2 remaining balls of dough. Serve warm. Makes 12 to 15 servings