Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Extra-virgin olive oil

  2. 2 teaspoons 10ml Ground Mediterranean oregano

  3. 1 teaspoon 5ml Onion powder

  4. 3/4 teaspoon 3.8ml Freshly-ground black pepper

  5. 1/2 teaspoon 2 1/2ml Curry powder

  6. 1/2 teaspoon 2 1/2ml Salt

  7. 1/2 teaspoon 2 1/2ml Garlic powder

  8. 1/2 teaspoon 2 1/2ml Finely ground red pepper flakes

  9. 1/4 teaspoon 1 1/3ml Ground cumin

  10. 1/4 teaspoon 1 1/3ml Cayenne pepper Bread Flour - for dusting

  11. 3 One-pound balls of pizza dough Chopped tomatoes - Chopped onions - Chopped fresh basil -

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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- by 10-inch 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. This recipe yields 12 to 15 servings.


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