Special Equipment

Pizza Stone 
Pizza Peal 


1 pkg refrigerated or frozen pizza dough 725 g 1 ½ lbs (if using frozen dough thaw in refrigerator for 24 hours prior to use) 
All purpose flour for dusting and rolling out the dough, about ¼ to ½ cup 
1 ½ lbs ground Ontario veal 
¼ + ¼ cup chopped fresh parsley 
½ cup chopped fresh onion 
1 ripe plum tomato, halved & seeded 
6 cloves fresh garlic, minced 
1 tbsp chopped fresh thyme or 2 tsp dried thyme 
2 tbsp potato starch 
2 tsp ground black pepper 
2 tsp salt 
Pinch cayenne pepper (optional) 
1 small red onion thinly sliced 
1 sweet pepper thinly sliced or hot chili peppers depending how spicy you like it (optional) 
¼ cup cornmeal  
Olive oil for drizzling 
1 lemon cut in half 


Turn the pizza dough out onto a floured work surface. Gently roll to bring together into a large ball. Divide dough into 6 (125 g) equal parts, roll to bring together into a small ball and place evenly spaced on a parchment lined baking sheet, cover loosely with plastic wrap. Leave on counter at room temperature to proof for approximately 2 hours. 

Prepare the meat mixture. 

In a food processor combine the ground veal, ¼ cup of parsley, onion, tomato, garlic, thyme, potato starch, black pepper, salt, and cayenne pepper.  Blend until smooth, about 1 minute 

Remove meat mixture from food processor. Divide meat mixture into 6 equal parts, set aside keeping cool. 

Preheat your grill with pizza stone to approximately 500-600 °F. On a floured work surface roll out 1 dough ball into thin disc about ¼ inch thick and 6 inches in diameter. Sprinkle some cornmeal onto a pizza peal and spread the dough onto the peel. Using the back of a spoon smooth 1 portion of the meat mixture over the entire surface of the dough, spreading it thin almost to the edge of the dough. Top with a few sliced red onions and optional fresh sweet or hot chili peppers. 

Place into grill on pizza stone, close lid and bake for 6-10 minutes until the dough is golden and crisp and the meat is fully cooked. Remove from pizza stone, garnish with a little extra chopped fresh parsley, a drizzling of olive oil and a squeeze of fresh lemon juice. Repeat with remaining dough and meat mixture.