Ingredients:

• 1/2 pound, thinly sliced salami
• Tomato Sauce (your own or mine)
• 1 cup of Grilled Peppers (Red and Yellow)
• 1 ball Fresh Mozzarella
• 1/2 cup Kalamata Olives
• 1/4 cup Finely, Freshly Grated hard Parmesan or Pecorino Cheese
• Pizza Dough (sourced locally from Italian Market or made)

Tags:

• grill
• pizza
• norcia
• savory

Preheat the gas grill, then lower the gas to a medium-low setting when ready to cook. Temperature is very important throughout the process, so stay alert!

Precook the peppers to soften and release some of the flavors. I like to cook them with on a stove with a small amount of water, then burn them over the stove manually. Cut into slices.

Shape the dough into the size of pizza you want, making sure a good amount of thickness (1 cm minimum) exists. Place dough (without toppings) on the grill and brush olive oil on the side facing up. In 20-30 seconds stretches, close the cover to allow cooking the dough and when the top is deep golden color, flip the dough.

Once the other side is light gold, get the toppings on quickly. Brush a thin layer of tomato sauce across the pizza, a dusting of cheese and the rest of the toppings. Close the gas grill and allow to cook the toppings and melt the cheese.

Once done, use a baking sheet or pizza peal to remove the dough, sprinkle olive oil and enjoy!

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