Grilled BBQ Pizza

Grilled BBQ Pizza

When most people think of October, they think of football, apples, cooler temperatures, fall foliage (New England), Halloween, comfort food, shorter days and more football.  When I think of October, I immediately think of “National Pizza Month”.

“Anyone in the business of serving pizza probably does not need to be reminded that October is National Pizza Month here in the United States. While the contribution of the first pizzerias in this country cannot be ignored, it was really the returning American soldiers who fought in Italy during World War II that brought a hunger for pizza home with them and pushed its popularity over the top. America’s love of pizza continued to grow and now October is the official National Pizza Month across most of North America.

First observed in the United States during 1984 (although many people incorrectly claim it was 1987), October was designated as National Pizza Month by Gerry Durnell, the founder of Pizza Today magazine, who chose that month because the first issue of his magazine debuted in October of that year. Durnell was a pizzeria owner in the small town of Santa Claus, Indiana when he realized there were no periodicals or tradeshow publications to support his growing pizza business or the industry in general. Creation of a national pizza-oriented magazine along with the introduction of a national pizza month served his purposes perfectly and solved the problem.

Today, National Pizza Month is observed each October across the USA and in much of Canada too. The designation might be a bit redundant in this country though, as nearly every month could be considered Pizza Month in the United States these days. People don’t really need a special month for pizza in a country where there are an estimated 63,000 pizzerias and 94% of Americans eat pizza at least once a month. The figures equal the consumption of about 45 slices of pizza per person in the U.S. each year and show that Americans definitely love their pizza as evidenced by devouring 100 acres of pizza per day, or 350 slices per second.”
– See more at:

One of my favorite kind of pizza to create is Barbecue Pizza.  You can use either chicken or pork, and it is always great cooked outside on a grill, or on a preheated pizza stone in the oven, click on the link below for the recipe and grilling technique.

BBQ Pizza

I also thought I would share some of my favorite pizza photos with you.  I hope these photos encourage you to create your own pizza at home, once you do, it might be a while before you ever purchase pizza out again.

National Pizza Month

National Pizza Month

Bon Appetito!

Happy National Pizza Month – October

Galena’s Italian Tomato Sauce, Meatballs & Sausage

One of the biggest requests that I have from family and friends is “how do you make your sauce and meatballs?”… on…. I have wonderful memories of creating homemade pasta sauce, I hate to tell people that my family has NEVER had store bought jar sauce!!!!  When my son, Rob, was little, he LOVED drinking my homemade sauce from a coffee cup…he could sneak into the kitchen when he thought no one was looking and help himself to cup after cup…..

My niece, Tiffany, is another lover of my “sauce ‘n’ balls” (as she calls it)…after moving to TN from CT, when I would visit her I would bring her some sauce.  She would take the container and hide in another part of the house devouring the contents of the container…so funny, she would not share it with anyone!!!!

Yes, lots of GREAT memories, the smell of the sauce…yum… Rob is now in the Army, stationed in Fort Hood, TX….he’ll be home for a visit in a few weeks. So, I thought I would make a BIG batch of “sauce ‘n’ balls” for him to take back to Ft. Hood when he comes home…that will be a nice surprise for him…..

Below you will find step by step instructions for making your own homemade “sauce ‘n balls”…of course homemade sauce is ALWAYS best if you are able to “can” your own tomatoes, (see below video “how to can tomatoes”), however, in a pinch I recommend “Pomi” brand, they are in a box and do not have the “metallic” taste of the other brands…..

Pomi Tomatoes

For the meatballs you will need, 1 pound ground round, 1/2 pound ground pork, ½ pound ground veal, 3 eggs, 1 chopped onion,  minced garlic, Italian flavored bread crumbs, fresh parsley, milk, basil, oregano, grated parmesan cheese, red pepper flakes, black pepper, salt, and fennel seeds….(yes)…for the sauce you will need extra virgin olive oil, bacon, chopped onions, garlic, red italian wine, tomatoes, tomato paste, fresh parsley, basil, oregano, bay leaves, red pepper flakes, black pepper and fennel seeds.

 First, pre-heat a large stockpot. Add 1/4 cup extra virgin olive oil. Once the oil is heated, add 1/4 cup chopped bacon. Cook the bacon over medium heat until nice and crunchy. Once cooked, remove from the pan.

While your bacon is cooking; in a food processor add 3 onions and 1 large garlic bulb.  Process until chunky. —

In a large mixing bowl, add 1 cup of the chopped onion/garlic mixture, ground round, ground pork, ground veal, 1/2 to 1 cup Italian flavored bread crumbs, 1/4 cup chopped parsley, 1/4 cup grated parmesan cheese, 3 eggs, 1/3 cup milk, 1 teaspoon oregano, 1-2 teaspoons basil, 2 teaspoons crushed fennel seeds (a coffee grinder is best) red pepper flakes to taste, ground black pepper, and salt to taste.  Mix ingredient until thoroughly combined, but do not over-mix.  If the mixture is too thin, add additional breadcrumbs; too dry, add additional milk.  Roll into a 1 1/2″ diameter ball.  If you have the right consistency the ball should hold together without deforming when placed in the hot oil.

Add 2 pounds hot Italian sausage, skin removed, cut into 3″ pieces, into the hot bacon grease.    Brown on all sides.  Remove from the saucepan.  Add meatballs, in small batches without overcrowding the pan.  Brown meatballs on all sides and remove from the saucepan.

Add remaining onion/garlic mixture to the pan drippings and cook until soft and transparent, about 5-10 minutes.  Deglaze pan with 1 cup of red wine…Simmer 5 minutes; add 7 quarts tomatoes, 2 cans tomato paste, 1/3 cup chopped fresh parsley, 1 tablespoon oregano, 2 tablespoons basil, 1 tablespoon crushed fennel seeds, 1/2 teaspoon red pepper flakes, 1 teaspoon black pepper,  4-5 bay leaves and cooked bacon. Stir until well combined.   Let sauce simmer, uncovered, 2-4 hours, or until thick.  Add meatballs and sausage and continue to simmer an additional 30 minutes.  Serve over GOOD Italian cooked pasta and sprinkle with well aged Parmesan Reggiano cheese.  This recipe will make enough sauce for 7-8 meals for four.  Freeze sauce for up to 6 months.

Buon Appetito!!!!