Grilled Summer Pizza

In a saucepan, lightly simmer the tomatoes with the crushed red pepper, tomato paste, herbs, salt and pepper for about 15 minutes. Add the honey and simmer 2 more minutes. Then remove from heat and set aside.

Add the parsley to the pre-made dough, mix, then divide into two balls, and roll them out to your desired thickness.

Render out the bacon for a few minutes – cooking it over medium heat until it browns. Set aside on a paper towel to drain and add the mushrooms to the pan. Let them brown for 3 minutes. Season with a pinch of salt and pepper and finish browning. Crumble the bacon.

Grill the broccoli crowns over a medium heat for about 5 minutes, until they start to crisp and char lightly. Remove from grill and roughly chop.

Place the dough on the grill for 2 minutes to let it set and firm up for the toppings. Bring back inside and spoon half the tomato sauce over each crust. Add bacon crumbles, grilled broccoli and sauteed mushrooms. Top with cheese and throw it back on the grill until the cheese melts, 5 minutes. Maybe 6.

Look at that beauty. Painful isn’t it?