When I started making grilled pizzas, what I appreciated about this recipe (like many of Craig’s recipes) is it added a lot of flavor to the finished pizzas without the need for an extremely complicated recipe or lots of prep time.
What’s even better, this herbed grill oil is used for things other than pizza (see “Uses” below) and it keeps well in the refrigerator. Once you see how easy it is to make, you’ll keep some on hand all the time.
Herbed Grill Oil
I use this oil as a base for almost all of my savory pizzas and many of the piadinas. It takes just a second to make and keeps in the refrigerator indefinitely. If I’m feeling lazy, sometimes I add a little more olive oil instead of making a new batch. Make sure the olive oil is top quality.
½ cup extra virgin olive oil
1 small clove garlic, minced
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried basil
Place all the ingredients in a small bowl or glass jar, mix well, and refrigerate. If it solidifies, take it out a few minutes early or microwave it at 5-second intervals until it starts to liquefy.
Uses For Leftover Herbed Grilled Oil:
- As a marinade for meats, poultry, seafood, or vegetables.
- Sauté vegetables, shrimp, chicken, or tofu in it.
- Mix it with a little vinegar, salt, and pepper for a salad dressing.
- Stir it into hot pasta and add cheese.
- Brush it on grilled bread or toast to make bruschetta.
- Toss it with potatoes, then season it with salt and pepper and roast.