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Individual Grilled Pizzas

When cooked on an outdoor grill, pizza emerges with a wonderfully smoky flavor, reminiscent of pizza baked in a wood-burning oven.

By williamssonoma · From Open Recipes · 16 ingredients
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Why it works: Olive and tomato match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 14,164 recipes mention both. Both carry 3-hexenal, which smells apple, fruity. The science ↓

The recipe

Serves 4.

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

  • For the pizza dough;

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Olive + tomatotop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,164 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Flour + semolinatop 2% of all pairs
    Aroma overlapstrong
    Mentioned together310 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Bread + milktop 4% of all pairs
    Aroma overlapstrong
    Mentioned together11,363 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Bread + tomatotop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,013 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Tomato + oniontop 4% of all pairs
    Aroma overlapstrong
    Mentioned together20,622 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the arugula

How well each one fits the dish's main ingredients (bread, flour, semolina, olive, milk, tomato, onion):

  1. Potatobetter flavor fit
  2. Capsicumbetter flavor fit
  3. Carrotbetter flavor fit
  4. Arugulathe original

Fit is the average pairing score against bread, flour, semolina, olive, milk, tomato, onion. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).