Seven Savory Dough Options for Pizza on the Grill

Greetings on this late summer weekend. It’s tomato season in much of the country — a good excuse to make margherita pizza on the grill. This week on Heated, Mark Bittman tells you how.

And — some newsletter-only content — consider amplifying flavor with a variation on savory crust. Knead any of these ingredients into the dough in Step 2.

1. 2 tablespoons chopped or mashed grill roasted garlic
2. ¼ cup freshly grated Parmesan, pecorino Romano, or other hard cheese
3. 2 slices bacon, fried until crisp then chopped, or 2 ounces diced pancetta fried until crisp
4. 1 ounce thinly sliced salami (hard, Genoa, soppressata, capicola, pepperoni), chopped
5. 2 tablespoons pesto of your choice (to make your own, see page 475) or chopped oil packed dried tomatoes
6. 1 tablespoon chopped fresh rosemary or basil
7. 2 tablespoons chopped black olives

Elsewhere on Heated:

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Thanks for reading and do not hesitate to be in touch at heatedbybittman@gmail.com.