Fire Up the Flavor: Chef Craig Priebe’s Grilled Pizza Masterpiece
Summer’s calling, and nothing says backyard bliss like grilled pizza. Chef Craig Priebe shares his signature dough, a bold chunky tomato-basil sauce, and his secret herbed grill oil—perfect foundations for The Gamberian, a shrimp-topped, pesto-drizzled pie that delivers serious flavor straight from the flames.
Craig Priebe’s Grilled Pizza Dough
- 3 c. unbleached flour
- 3 tsp. active dry yeast
- 1 c. warm water
- 1/2 tsp. sugar
- 2 tsp. kosher salt
- 1/4 c. fine ground white cornmeal
- 1 tbsp. extra-virgin olive oil
Chunky Tomato Basil Sauce
- 3 lb. fresh vine-ripe tomatoes
- 1/2 c. packed, chopped fresh basil
- 3 large cloves fresh garlic
- 1/2 c. tomato paste
- Kosher salt (to taste)
- 2 tsp. freshly ground black pepper
- 1 tsp. sugar
Herbed Grill Oil
- 1/2 c. extra virgin olive oil
- 1 small clove of garlic, minced
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/2 tsp. dried basil
The Gamberian
- 1 grilled pizza crust
- 1/2 c. chunky tomato basil sauce
- 2 tbsp. herbed grill oil
- 1/2 c. basil pecan pesto
- 1/4 c. thinly sliced sun-dried tomatoes
- 1 tbsp. grated Parmesan
- 1/2 lb. jumbo shrimp, shelled and deveined
- 1/2 c. thinly sliced red onions
- Salt and pepper
- 2 tsp. capers
- 1 c. shredded mozzarella
- 3 cloves garlic, thinly sliced
Garnish:
- 2 tbsp. fresh basil leaves, torn
- 1/4 tsp. cracked black pepper
