Grilled Pizza
 
 
Recipe adapted from Johanne Killeen "Grilled Pizza"
Serves: 2 Pizzas for 4
Ingredients
  • 16 ounces pizza dough, divided into 2 -8 ounce balls
  • ½ cup, extra virgin olive oil
  • ½ tsp minced garlic, optional
  • ⅔ cup fontina
  • ⅓ Parmigiano Reggiano
  • ¼ cup Pecorino Romano
  • ¾ cup crushed San Marzano tomatoes (6 Tbsp per pizza)
  • ¼ cup parsley, loosely packed
  • 8 basil leaves
  • 2 small scallions, thinly sliced
Instructions
  1. Heat a grill or grill pan over high heat.
  2. On a large, oiled, inverted baking sheet, spread and flatten 1 -8 ounce ball of dough with your hands into a 12-inch free-form circle, ⅛-inch thick. Do not make a lip. You might end up with a rectangle rather than a circle; the shape is not important, but do make sure the thickness is even.
  3. Use your fingertips to lift the dough gently by the 2 corners closest to you, and drape in onto the grill. Catch the loose edge on the grill first and slide the remaining dough into place over the fire. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear. Cook 3-4 minutes on each side. Set the cooked dough aside on a sheet pan. Repeat the process with the remaining dough. Place the finished dough on the sheet pan with the other dough
  4. Prep the remaining ingredients and place in an assembly line. In a small bowl combine the garlic (if using) and cheeses. Chop the parsley and basil together and place in another small bowl.
  5. Brush the cooked dough with olive oil and then sprinkle the cheese mixture between both crusts. On each crust, spoon 6 tablespoons of tomatoes over the cheese. Do not cover the entire surface of the pizza with tomatoes. Sprinkle with parsley and basil. Drizzle each pizza with 1 to 2 tablespoons of oil. Place each pizza back on the grill and cook for an additional 6-7 minutes. About 5-6 minutes into the cooking time, sprinkle with scallions. The pizzas are done when the top is bubbly and the cheese melted. Serve immediately.
Notes
*The garlic barely gets cooked, so if the flavor of raw garlic is unappealing to you, then skip it.

*Most San Marzano tomatoes are sold whole in can. Drain off the juice and reserve for another use, then crush the whole tomatoes finely by hand.
Recipe by Cooks and Kid at https://cooksandkid.com/grilled-pizza/