Updated Thursday, June 3rd, 2004
Total Time: 20
Yield: 1 large or 4 small pizzas
Place the dough directly on the grill. Grill until nicely browned on the bottom, about 5 minutes. Brush with olive oil and turn; brush again, then top with salt and rosemary, drizzle with a little more olive oil, and grill, with the grill top down, until the bottom is brown and the top is hot. Serve immediately or at room temperature (these will keep a few hours).
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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