Chef Jenny Breen used pizza dough from Sunrise Flour Mill for her July 9 demonstration of how to use pretty much everything you find at the Market to make tasty and colorful pizzas on the grill.
A Grilled Tomato Sauce went on some of the pizzas. First, whole tomatoes spent a little time on the grill. Then Jenny added a pile of fresh herbs, a little tomato paste for thickening, champagne vinegar, maple syrup and sea salt. She used a freshly made pesto as the base for other pizzas.
The dough was first grilled half way, and then set aside to load with toppings before returning to the grill.