• Meg Williams

Recipe: Argentine Pizza a la Parrilla

Grilling is Argentina's most treasured pastime, and the grill the most cherished appliance, so it's only natural for the great parrillato join forces with this pizza. The ultra-thin, delicate dough is grilled over hot coals on one side for five minutes, then flipped over and topped with minimal ladles of red sauce, a variety of fresh ingredients, and cheese, before being grilled for five to seven minutes longer.


Step 1:Heat grill to 450°F


Step 2:Prepare toppings –anyway you like! Some different ideas:

  • Sautéed mushrooms, sliced steak, & blue cheese, roasted garlic paste

  • Sliced deli ham, mozzarella, hard-boiled egg slices, roasted red peppers& green olives with red sauce

  • Onions sautéed with oregano & olive oil, mozzarella (fugazetta style)


Step 3:Prepare the crust

  • 2cups all-purpose flour

  • 1 packet Pizza yeast (we will have these available at The Wine Shop 8/18-8/21)

  • 1 tsp sugar

  • ½tsp table salt or 1 tsp kosher salt

  • 2/3 c warm water, not more than 120°F

  • 3 Tbls olive oil


Combine all ingredients to form a smooth dough Knead for about 4 minutes on a lightly floured surface, until the dough is elastic & not sticky

Cut the dough in half

Roll or pat out 2-10” thin round crusts(each about the size of a dinner plate)


Step 4: Grill!

Put pizza crusts on the grill for 3-5 minutes until side one lifts off easily; flip it over & add your toppings, grill another 5-7 minutes until hot through & cheese is melty


Enjoy with delicious, easy drinking & Biodynamic wines from Inkarri!

(We'll be tasting these wines on Friday)


Many Thanks to Lisa Bell, Matteo Acme, & Gabriel Bloise for bringing us such tremendous wines & joining our virtual tasting on Friday 8/21!


Missing cooking for you all! -Stephanie

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4991 E. Dry Creek Road, Centennial, CO 80122

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