Summer Garden Pizza

Enjoy this grilled pizza from Dawson Flinchbaugh of Flinchy’s Restaurant in Camp Hill. You can use a pre-made or fresh made shell of up to 14″ for this!

What You’ll Need:

Pizza Shell

Sauce: Combine ingredients
2 Tbsp. Sirrachi and/or favorite hot sauce
7 oz. Ricotta Salata or Mozzarella Cheese
1 cup fresh basil leaves, chopped
Sea salt (To taste)

1 cup chopped fresh or frozen spinach
Diced tomatoes
Sliced zucchini
Red/yellow/green bell peppers, julienne
1 tsp. dried oregano
Red onion, julienne

What To Do:

1. Heat grill on high.

2. Lightly coat one side of pizza with EVOO.

3. Put oiled side down and grill until browning and have grill marks (3-5 min.)

4. Remove and flip on cutting board. Oil this side and apply sauce, not heavy, over top.

5. Add other topping ingredients plus red pepper flakes & fresh ground pepper.

6. Put pizza back on grill and cook until cheese melted, edges starting to char.

7. Check bottom occasionally to be sure not burning. 4-7 min. Keep lid closed when cooking.

8. Remove beer from cooler just before removing pizza from grill.

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