Sometimes the simplest things are best. Just ask Matt and Emily Hyland, the husband-wife duo who started the Emily and Emmy Squared pizzerias in Brooklyn, NY. Their menus, while not overloaded with pizza options, feature the curated pizza topping combinations you wish you’d thought of, like honey and pistachios.
As much as you’d like to go out for pizza always, it’s an unsustainable habit. So when you’re craving that perfectly charred slice, try making this pared-down pizza on the grill at home. It’s a fresh and spicy take on a classic, thanks to Cholula Green Pepper Hot Sauce.
Grilled Tomatillo Pizza
Add tomatillos, lime juice, and Cholula Green Pepper Hot Sauce to a blender and puree until smooth. Add salt to taste, and let the sauce sit in the refrigerator for at least an hour before serving.
Make or buy your favorite pizza dough to prepare for grilling. Preheat grill to high.
Grill onion and bell pepper slices until charred; set aside.
Stretch out the pizza dough and brush with oil. Place on grill immediately, with the oiled side face down. Let the dough cook uncovered for one to two minutes, or until it has grill marks.
Flip the dough over, and add the tomatillo sauce, bell peppers, and onions. Remove from grill, then add the olives and grate the pecorino cheese to finish. Cut and serve.