Grilling is for Pizza
Matt and I found out last night that your grill is not just for burgers and dogs. This idea came from Bobby Flay's grilling show on Food Network. The pizza we made is a white pizza called "Pizza Bianca". We switched up the recipe a bit but as it is with most pizzas...you really can't go wrong. The grill gives the pizza a crisp crust with a rich, smokey flavor. Try your own version by adding different toppings. It will be delicious any way you slice it!
Ingredients:
Sundried Tomato Pesto
Fresh mozzarella
Ricotta
Parmasen
EVOO
S&P
Fresh spinach or arugula
Goat cheese
Directions:
Baste pizza crust with EVOO and sprinkle with S&P. Place crust on a hot grill (wipe grill grate down with EVOO or spray). Grill both sides of crust for about 2 minutes on each side to infuse the olive oil flavor into the crust. You can use homemade crust, or store bought. (We actually used a store bought wheat and soy bean crust that turned out to be very tasty, and easy to work with on the grill when trying this for the first time). Take the crust off of the grill and add the pesto base and cheeses. We used sundried tomato pesto as a base. (I think a true Bianca only uses the cheeses and EVOO...but we couldn't resist and I do highly recommend it!) Dollop the crust with ricotta and fresh slices of mozzarella and sprinkle with parmesan cheese. Return pizza to the grill on a medium high heat. Grill pizza with the top of the grill shut until the cheese is melted and golden brown. (Matt says he put the pizza on the side of the grill away from the direct heat). Watch pizza and turn the crust to make sure the bottom is not getting too much heat in one section. Depending on your grill timing on this step can vary, but it should be around 10 minutes. Once pizza is cooked, remove from grill and add the spinach or arugula greens, dollop with goat cheese, and sprinkle with EVOO. Slice and enjoy with a cold beer or white wine!
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| Pizza just before putting on grill |
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| Pizza getting its grill on! |
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| Finished product |
