This is a Los Potreros speciality - the smoky taste of a pizza base cooked outdoors on the parrilla, combined with four different Argentine cheeses and a rich tomato sauce. It's one of our most popular lunches, and alongside serving it as a meal in its own right, we often use it as a picada before an asado.
This traditional Argentine pizza is grilled to perfection, giving it a smoky flavour and crispy crust, all while using the finest, locally sourced ingredients. Perfect for an outdoor meal, this dish brings together the best of Argentine culinary traditions and the unforgettable flavours of the grill.
Parrilla Pizza Recipe
Serves 6
For the sauce and toppings:
375ml tomato passata
Fresh basil and oregano
150g cheddar cheese, grated
150g blue cheese, crumbled
150g mozzarella
150g additional hard cheese (we use an unaged Parmesan)
2 tsp dried oregano
2 tsp chilli flakes
2 garlic cloves, chopped
2 onions, diced
For the dough:
2 tsp dried yeast
1 tsp sugar
450ml warm water
600g 00 flour, plus extra for dusting
1/2 tsp salt
2 tbsp olive oil
Method:
Preheat the oven to 200ºC/390ºF, or light your fire if you're cooking on a grill or outdoor pizza oven.
To make the dough, combine the flour and salt in a bowl and make a well in the centre. Pour in the yeast mixture along with the olive oil and warm water, then knead for around 10 minutes until the dough is smooth and no longer sticks to your hands - add more flour if it's too sticky, or more water if it becomes too dry.
Using floured hands, transfer the dough to a lightly oiled bowl, cover with a tea towel, and leave to sit for an hour until it has doubled in size.
While the dough proves, make the sauce by sautéing the garlic and onions, then adding the tomato passata and herbs, and allowing it to cook through. Grate the cheese and leave it out of the fridge - this helps it melt faster later on.
Divide the dough into two portions. On a lightly floured surface, roll and stretch each portion into a large, thin circular or rectangular shape. Transfer onto a lightly floured baking tray and repeat with the second portion.
If cooking on an outdoor grill, make sure you have plenty of coals, rub a little olive oil into the dough so it doesn't stick, and cook on each side. If cooking in the oven, place the baking tray in the hot oven and flip the dough as it starts to colour - this happens quickly if the oven is hot. If using a pizza oven, transfer the dough directly in and let it turn golden on each side.
Remove from the heat, spread the tomato sauce over the base, and sprinkle with cheese and any remaining herbs. Argentines often add parma ham, onion, or fresh olives as toppings. Once topped to taste, cook again just long enough for the cheese to melt.
