During the summer, we like to cook our pizza on the grill. I have made my own crust and sauce for a few years now, but this combination is the best I’ve come up with. The sauce has a kick, so if you’re a heat pansy turn it down a notch by reducing the pepper (either the crushed red, or the black...or both). I tend to think the red has more heat, but a better flavor. Mess with it as you will.
The crust has a ton of flavor. It uses quite a few ingredients, but it's definitely worth the hassle. If you’re out of any of the herbs, try increase the Italian seasoning by the same ratio. You will still get a great sauce. If you’re lacking in the minced garlic, try replacing it with garlic powder. It’s a pretty versatile and forgiving recipe.
If you’ve made the full recipe, but don’t need eight pizzas (or 2-3 large pizzas), make the amount of pizzas you need and use the rest for bread sticks.
Simply roll the dough out to about 1/2 inch thickness and cut into sticks. Then, allow to rise for about 30 minutes (until double in size). I haven’t made these as bread sticks myself, as I have a seven family members, so there’s never left overs. I would bake these in the oven at 375 for 20 minutes.
If you would like to follow along as I prepare the dough and sauce, and grill the pizza, check out the Twisted Tastes YouTube channel.
Want to make it? This recipe is part of a series.
p.s. Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.