Mike’s Grilled Pizza
Courtesy of Mike Anderson, Executive Chef, Platte Valley Medical Center, Brighton, Colorado.
- flour (for rolling dough )
- 1 1/2 lbs. prepared pizza dough
- 3 T extra-virgin olive oil
- 1 T fresh garlic, chopped
- 1/2 c prepared pizza sauce
- 1 (6-oz) jar marinated artichoke hearts, drained, chopped
- 2-4 halves roasted red pepper
- 1 c shredded mozzarella cheese
- 10 to 15 fresh basil leaves, chopped
- 1/3 c freshly grated Parmesan
Prepare dough according to package directions or use pre-prepared frozen bread dough (thawed, such as Rhodes) or pizza dough made in a bread machine.
Mix together olive oil and garlic in a small dish.
Preheat an outdoor gas or charcoal barbecue and get it hot. Brush the grates with garlic oil.
Roast red pepper on hot grill, until lightly charred; slice into 1/8″-thick strips.
On a lightly-floured board, roll dough into two 12″ ovals, 1/8″ thick. Lightly brush one side of the dough with garlic oil and transfer pizza, oil side down, to hot grill. Grill until the dough begins to puff up and brown, 2 to 4 minutes, poking bubbles in dough as needed. Flip dough with tongs, lightly brush with garlic oil, and top each with π cup pizza sauce, π cup cheese, toppings and finish with the remaining cheese. Grill until this side of crust begins to brown and then close grill cover for 2 to 3 minutes until cheese is melted. Garnish with fresh chopped basil and Parmesan cheese. Remove from grill, cut into wedges and enjoy immediately.
Makes 2 thin crust pizzas (about 12 inches each)
Love this recipe? — Try these variations:
Wild Mushroom and Three Cheese
- 8 oz wild mushrooms* (chanterelle, oyster, shiitake), sliced
- 1 T butter
- 1 T chopped fresh herbs (rosemary, thyme, savory)
- 4 medium plum tomatoes, sliced
- 1/2 c (2 oz) shredded Fontina cheese
- 1/2 c (2 oz) smoked mozzarella cheese, cut into small cubes
- 2 T grated Parmesan cheese, divided
- *Note: Domestic white or brown mushrooms can be substituted for wild mushrooms.
In large skillet, sauté mushrooms in butter until softened, 3 to 4 minutes. Set aside.
Sprinkle dough with black pepper and herbs, pressing lightly into dough.
Arrange tomatoes in a single layer over dough. Sprinkle with Fontina cheese. Drain excess liquid from mushrooms and spoon them onto cheese. Scatter mozzarella cheese over pizza and top with Parmesan cheese. Grill as suggested above.
Blue Moon
- 2 onions, peeled and thinly sliced
- 1 T butter
- 2 T oil
- 4 medium plum tomatoes, sliced
- 1/2 c (4 oz.) shredded mozzarella cheese
- 1/2 c (2 oz.) Blue cheese crumbles
- Spinach to taste (fresh or frozen and thawed)
To caramelize the onions, place a large skillet over medium heat. When hot, add 1 T butter and 2 T oil. Add the 2 onions; stir well. It is important to let the onions sweat before the sugar starts to caramelize. Cook until perfectly browned (not light but not too dark), about 40 minutes. Use immediately, or cover and refrigerate up to two days (onions also may be wrapped tightly and frozen). Then layer spinach, tomatoes and cheese as above and grill.
