How to Make a Grilled Pizza Roma

How to Make a Grilled Pizza Roma Hello everyone, welcome to Kahunasfoodandwine.com, the galaxy’s most popular food and wine show. So today, we’re doing a grilled pizza and its fun that I had in Italy. I don’t know if it’s classic or traditional or not or just the place and after all the ingredients on set here needed to pack that. Anyway, it’s going to be pizza with a typical super sauce, artichokes, some olive and a little hardboiled egg on top. So I will get to that right now. So the pizza crust, I have it on the grill. We’re going to give it a little oil, the oven itself, I mean the grill itself is heated up to about 450 degrees so you want it to get as hot as possible, and the pizza dough, I’m just going to flip it on and it doesn’t matter how it goes because you can just move it any way you want. So, this still was cold. I took it out in the fridge, a little bit too late so it’s got some rip on it but we don’t care. We’re going to eat it anyway. Alright, so the dough has been on a few minutes, so I oiled the top of it and I’m just going to give it a little spin and again, this still is—I made this yesterday morning, so it’s been in the fridge so I’ll take on a little bit of sour dough type of taste. A very little bit but we’re going to turn. I’m going to give the dough a flip, and I’m going to turn the heat down because I have a lot of stuff to put on this one. I’m going to try to pull off on this side and I’ll put our sauce on. And it’s not a lot of sauce, I generally don’t put too much sauce on my pizzas unless I’m just doing a Marinara pie and then I’ll put more sauce on because I like more saucy that’s the whole idea is to enjoy the tomatoes and these are the San Marzanos, the DOP and it means the actual San Marzano grown in the region. So we’ve got that on and now I’m going to put on a little mozzarella. This is some of the block mozzarella that I have left over, so I just shredded it and I will sprinkle some of this on. And again you can say it’s not that much, I’m not drowning it in this. So I’m going to move this over a little. You need to put on -- these are artichoke hearts and these are marinated in olive oil not vinegar. You don’t want to really use the vinegar ones for this unless you know that’s the joy. And now we have some of this you know Italian olives obviously no pits, put some on this on. Not too, too many you don’t want to overdo the pie. I’m just going to give this a turn little quick. Again, we’ve got that little hole there but that’s not really affecting anything. But again I don’t like I said I have no idea if this pie is tradition anywhere in Italy. We had it in Rome and they kind of really segregated it more. It’s like the artichoke throw on a part. The olives are on a part and then the Italian meats are on a part. Now we’re going to put on a couple of pieces of our super salt, it’s hot and this I’m going to be eating with a pork and knife also that’s why I’m not cutting it up like I normally would, and put on some of our—. I’ve got the hot and the sweet. I’m going to put on our slices and the hard boiled egg. Yeah, the hardboiled egg freaks out and certainly you can’t leave it off. Then we’re going to heat it with our parmesan, actually nice Pecorino Romano would be good on here that you have some inside but I grab the Parmesan. So crack black pepper and we’re going to heat it with the dousing of the olive oil and close the lid and let’s get everything run down. Alright, so I finished it up and I’m just going to top it one more time with a little Parmesan. And there you go the classic—I have no idea why it’s called pizza.