Written by: Roscoe |  Print this post and share it with your buddies!

Ingredients:

Whole wheat pita bread
Sauce (See: Roscoe’s One Beer Pizza Sauce)
Cheese – mozzarella, parmesan and/or pecorino-romano, or your favorite mix
Pepperoni – sliced thin
Sun-dried tomatoes
Olive oil (for basting pitas)

Hot grill
Beer (for staying hydrated during grilling process)
Super spatula

We Can’t Get Enough

Let’s get right to the point: THE PEPPERONI WAS THE BEST. The test kitchens went all out to try different toppings, and they were all good. But when it came right down to it, everyone wanted more of the…

Pepperoni With Sun-dried Tomatoes.

This was actually the simplest pizza we made, which should tell you something: you don’t have to get fancy to have good pizza. One or two of your favorite toppings, a good sauce, a couple good cheeses (usually mozzarella and parmeson or pecorino-romano to top it all off) and you’re in business.

This Grill Thing Really Works

It’s a little more complicated with a regular pizza dough than the pitas – you have to spread it and flip it before you top it, then put it back on – and if you want to try that or like it better, go ahead, our motto here is cook what you like, eat what you like. But after much trial and error by the Club Roscoe Cooking Staff, it’s our determination that the whole wheat pita is just as good, if not better, than any other pizza dough. And it’s easier, which allows more time for staying hydrated.

Olive Oil

Yes, we use it in or on almost everything, and grilled pizza is no different. Baste it on your dough – both sides – before you top it, which will give it a nice smokey flavor and keep it from sticking or burning.

Top Rack or Bottom Rack?

It depends on how hot your fire is. Some grills get real hot, then cool down when you open the top. If that sounds like your grill, then you can get away with using the bottom grate. If it stays hot, you may want to start it on the bottom, then move it to the top grate so your crust doesn’t burn while the rest of the pie cooks.

Charcoal Is Best

On this one, we’ve gone over to the other side. Gas works fine, and it’s certainly easier, but if you’ve got a good Weber and aren’t afraid to get down in the heat (the super spatula helps here), then your pizza will taste even better grilled on charcoal. Just be careful, don’t even turn away for a minute – get a holster for your beer so you don’t have to – or you’ll run the risk of burning your pie.

Cave Men Didn’t Have Pizza

Sad, but true. There is no record anywhere – not in any drawing on any cave wall – of the Cave Man cooking or eating pizza. Since they hadn’t invented the oven yet, this is understandable (besides, they hadn’t invented pepperoni yet, so what was the point?). Cave Dudes would have grilled their pizza, of course, but the grill hadn’t been invented yet either. All they had was fire and a spit, which worked really well for a Bronto leg or a wild chicken (yes, they had chickens then, there were always chickens, but they were harder to catch than a slow dinosaur because back then chickens could fly, and besides, Bronto meat tasted like chicken, so why bother?), but how do you do a pizza on a spit? Just another reason to be glad we’re living now instead of then.

So Grill Up Your Pie

Throw a backyard barbecue and surprise your guests: let them assemble their own pie, then toss it on the grill (gently, not like a Frisbee). You’ll have the hit of the summer, ’cause you’re…

Cookin’ With Roscoe

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-Roscoe