Note: Use any pizza toppings you desire
Special equipment: Pizza stone and pizza peel & paddle
San Marzano Pizza sauce
Process tomatoes with hand blender, purée should not be completely smooth, set tomatoes aside.
Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.
Pizza Dough (New York Style)
Grill set-up will be indirect cooking with a thick pizza stone. Preheat clean grill to 550 degrees for at least 45 minutes before cooking pizza. Divide pizza dough into 2 round balls, lightly flour work surface and spread dough to desired size with your fingers or a rolling pin. Spread pizza sauce around dough, add smoked mullet, cheeses, olives, peppers and onions evenly spaced around pizza surface. Slide pizza peel under dough and lightly shake pizza off the paddle onto the hot pizza stone. Cook for 5-10 minutes depending on thickness of dough. Carefully remove pizza with pizza peel and sprinkle fresh basil leaves over surface; slice into desired servings
(Makes 2 pizzas)