New Recipe Fresh From the Pizza Grill

**PLEASE NOTE**
With the construction on Delaware Ave. in full swing, Cardona's offers off street parking in the rear!

GRILLED PIZZA
(You can now get Cardona's Home Made Pizza Sauce and everything else you will need to make this recipe
(including the pizza dough) right at Cardona's Market!

Grilled Pizza (serves 6)

Ingredients:
2 one lb. balls of Cardona's pizza dough
olive oil
Cardona's sun dried tomato pesto
Cardona's basil pesto
Cardona's sweet sausage
mushrooms
1 large sweet yellow onion
about a pound of mozzarella cheese (sliced or shredded)
grated parmesan

Take pizza dough out of the refrigerator 2-3 hours before you are ready to grill. (Thaw pizza in refrigerator overnight if frozen.)

Prepare all your toppings: fry 3-4 links of sausage; thinly slice onion and saute until caramelized (about 1/2 hour over medium heat with a little butter and olive oil, salt and pepper); saute mushrooms.

About an hour before grilling, cut each ball of dough in half. Work each half of the dough into free form rectangles (about 10 x 6). Lightly brush a cookie sheet with olive oil; place the each half of dough on the cookie sheet; lightly brush with olive oil. Repeat with all the dough. Cover with plastic wrap and let it rest for about an hour.

When ready, pre-heat the grill and then turn it down to medium low. Throw each pizza on the grill (don't worry, it won't go through the grate). Close the grill and let it cook for about 3-4 minutes. Using tongs, check to see if there are golden grill marks on the bottom of the dough, if so, turn the pizzas with the tongs. Close the grill and prepare to put the toppings on the pizza (you should do this ahead of time, so you are ready to go). Spread the sun dried tomato pesto on a couple of pizzas, add the sausage and mushrooms and cheese. Spread pesto on a pizza, sprinkle some freshly-grated parmesan. Place mozzarella on another pizza and top with caramelized onions.

Close the cover of the grill until the toppings are warmed through and the cheese is melted.

Enjoy with a glass of your favorite wine!

(C) Chef Robert Cardona Sphere: Related Content

Daily Specials for the Week of August 3rd

* Monday 03...........Five cheese pasta
* Tuesday 04..........Sausage potatoes and onions
* Wednesday 05......Chicken francese
* Thursday 06...........Broccoli-rabe w/ sausage and cannelini beans
* Friday 07................Stuffed haddock
* Saturday 08...........Tortellini Carbonara with shrimp

Cheese of the week Pecorino Pepato A hard mild cheese from Sicily With black Peppercorn's in it for a nice contrast 11.99lb.

Look for these great dish's and much more this week at Cardona's
Call us anytime to find out what else is cooking!
(518)-434-4838

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and Facebook at http://www.facebook.com/home.php?#/group.php?gid=45826883651

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