A favorite summertime tradition in our family is Saturday night pizzas on the grill. After a long day in the hot sun, it is nice to keep the heat out of the kitchen. A Saturday morning market haul is essential to maximize freshness and quality whilst also supporting local farms. There is a feel good factor that comes along too.


I scoured several markets close to my house this past weekend and used what they had on offer. BermyFresh shitake mushrooms and sprouts, Wadson’s Zucchinis, tomatoes, leeks and basil. I added Tucker’s Farm goats cheese and used a truffle infused honey on top with a bunch of salad greens. I cannot describe out insane this was. As this honey was a London product, I suggest buying a small truffle infused olive oil and drizzle on top with a local or organic honey. This is totally optional, ofcourse. A simple drizzle of olive oil and a high quality honey will do the trick. Your toppings will change depending on what you crave and what is in season, go with what feels right and experiment with different combinations. I suggest pairing the pizza with a generous salad of simple greens, fresh tomatoes and balsamic to have a better ratio for vegetables to pizza crust. Alternatively, I really like to top a slice with salad, almost to the point where you cannot see the slice – this is when you know you have the veg to crust ratio right.


I have written a basic recipe for a whole wheat pizza crust below that our family has used for years but if you are gluten intolerant – a GF pizza mix flour blend from your local grocer is great for this and keeps it simple. Bob Mill’s does a good one that most of the grocers on island supply.



Whole Wheat Crust (this will make about 2, 9-inch pizzas) 

1 cup warm / hot water

1 pack of yeast

1 tbsp. olive oil

1 tbsp. sugar or maple syrup

1 tsp. sea salt

2 ½ cups flour (whole wheat, spelt, rye, white whole wheat or a blend of two)



Organic tomato sauce

Roasted garlic

Caramelized onions (1/2 tbsp. maple syrup instead of sugar)

Grilled zucchini, eggplant, shitake mushrooms

Bermy Fresh sprouts and greens

Tucker’s Farm Goats Cheese or other high quality sheep / goat cheese of choice 

Local or infused honey, optional

Olive oil, to drizzle, optional

Herbs, optional

Black pepper and sea salt to taste



Warm up grill.

In a small bowl, add warm water, yeast, olive oil and maple syrup – allow to sit for 5 minutes.

In another bowl, add your flour blend and sea salt.

Mix dough a yeast mixture together and need quickly.

Roll out dough quite thin and grill one side. Bring inside and add ingredients to the cooked side. Do not add sprouts, fresh greens, olive oil or honey here!

Once you have customized your pizza, transfer back to the grill and allow the uncooked side to cook. Your goats cheese should also warm up a bit!

Once your pizza is cooked through and crispy, top with lots of greens, sprouts and a dainty drizzle of honey and olive oil. Lots of fresh ground black pepper and sea salt to taste.







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