Grilled Pizza is pure bliss, as long as you follow three basic rules. Do that and you have a no-fail pizza every time!
The Three Rules
- Use the grilled pizza base recipe. It's soft, yet dense enough to keep its shape on the grill.
- Accept this will be a casual, eat when it's ready meal.
- The topping we've given is just a suggestion. Experiment with whatever ingredients you have on hand. This pizza can only be cooked on a grill with a lid.
Cilantro pesto (recipe below)
6 8-inch grilled pizza bases
Extra virgin olive oil for brushing
1 red onion, thinly sliced
5 ounces goat's cheese, sliced
Prepare the pesto and set aside.
Preheat the grill to high on one side, warm on the other. Brush one side of a round of dough with olive oil. Pick up the dough with both hands and place, oiled side down, on the hot side of the grill. Grill until grill marks appear, 2 to 3 minutes. Flip the dough and arrrange the pesto, onions and 1 ounce goat's cheese on the cooked side. When the bottom has browned, slide the pizza to the cooler side of the grill.
Close the lid and grill the pizza until the toppings are hot, and the cheese is melted. Transfer the pizza to a cutting board, and continue with the next round of dough. Cut the pizzas and serve immediately.
Recipe makes Makes 6 pizzas.
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