So we’re back. Again, we’re doing some grilled pizza. I got the sauce out of here, heating up on the grill already. We will get the dill already rolled out and let’s just get it fire it up. Again, you just top it out and just make a shape. However, it’s going to fit. It’s good shape.
So anyway, we’re going to roll out episode one if you want to see how to make it go. Episode two, see rolling and get out that already and all the stuff. I’d oiled the other side. I guess I’ve got the saucy enough on the grill in here and—is a quick sausage. Let me do quickly. It’s just can of tomato paste with roasted garlic. I sautéed some olive oil union and—oh no I mean, olive garlic and I put in some dried herbs right in there and some red pepper. And that’s it, and I added a cup of water. So, it’s pretty much the whole sauce. Let me take that off now so that’s nice and hot and we’ll let this cook for a minute and this is going to be quick. It was already at 500 degrees, so we’re looking it probably about 10-minute cook time here for everything I would think. But you could see it’s getting brown already under there. It’s look nice.
So, we’re going to get our olive oil on here, on the top. We’re going to flip this. Put some olive oil on there and use this tool just snap around. I usually use the brash but draining out is usual—just trying to get this done quick. So, getting inside and heat it.
We’ve had another minute, so I’m going add basil here. So I’m put that off, throwing that on. Our sauce and our cheese is just combination of fresh mozzarella that I stretched it up really quick, little bit of it. It was a real firm one. It was that very good. So that, I added that with a little of the regular and this is pepperoni over here. And of course I have a little of the grana to flavored with it. That’s the shave over the top motion. Don’t forget, it’s a shave over the top.
Now, that let’s just give this a flip and see we are going to end up. I would say you can tack on the grill half wall. It’s pretty big, isn’t it? Let’s see which way? We’re going this way. You know what? I’m going to try and go just through the pan. We’re going to try to go. This I’m going to lead, very tricky. There we go.
Now, let’s get our sauce on there, wait because still hot but stuff it through just for you. Hear the little guys are coming. We’re going to sauce this big square pizza up and let’s get the sauce up, background noise now.
All right, we get top on and little cheese on. All right, we’ll wait for five-minute more. I think five minutes. This is for the pizza. This little guy is getting yelled at. They’re getting slap over me, probably cheese out there. Just enough to cover it so we get that on there, you know our fresh peppers on it and some of our basil on here. All right, so we get our basil on and let’s see if we can turn this bad boy. And it’s a little microwave. We’re never having a cheese. Put some little olive oil on the top, put right about the eight-minute mark.
Remember, why I keep turning it? It’s because just like I said before, the grills have hot spots, just like oven. You’re using your oven, pizza oven in the pizza place, they would turn the pie too because you’re not going to get uniform heat no matter what. So you’ve got to give to turn the same thing on your grill. You’ve got hot spots and you don’t want to toast the one corner of it too much. Of course, my mother was here then she would be playing for that part. Then, just heat it with the cheese again, under the cover. Now, could you going up for sale, right on your bag?
One small half Italian child with limited cooking skills, who’s partially running around the room, look at just cut across. Under the cover, get under. Get on me, say don’t play on the puddle.
All right back to our pizza. You know what I got to tell you something, I’m not chasing that kid all day. Get out of the front yard. Another one, let’s go.
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