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Grilled pizza two ways
Ingredients
Margerita:
- 454 grams pizza dough (store bought)
- 3/4 cup (180 milliliters) tomato sauce homemade
- 114 grams fresh mozzarella, cut into thin slices
- 8-12 fresh basil leaves
Fresh Fig and Cambozola:
- 454 grams pizza dough (store bought)
- 3 tablespoons (45 milliliters) basil pesto
- 114 grams Cambozola cheese, cut into thin slices
- 1 1/2 cups (360 milliliters) sliced fresh figs
- Ground black pepper, to taste
- Olive oil, for brushing, tray and grill
- Cornmeal, for dusting
Directions
- Preheat grill to medium-high heat, 375-400F (190-205C).
- Divide the dough into two equal pieces. Stretch out the dough to form a circle with even thickness. Alternately, roll out the dough, on a lightly cornmeal-dusted surface, using a rolling pin.
- Place dough on an oiled tray.
- Oil the tops of the dough using a pastry brush.
- Bring all the toppings with the dough to the barbecue.
- Place the dough rounds directly on the grill.
- Close the lid and grill for one to two minutes or until the dough puffs and has some nice grill marks. Flip over.
- Working quickly, adding the toppings:
- Margarita Pizza: a thin layer of tomato sauce, fresh mozzarella slices and basil leaves
- Fresh Fig and Cambozola: a thin layer of basil pesto, Cambozola slices, and sliced fresh figs
- Close the barbecue lid and cook for three to four minutes or until the crust is golden brown and cheese has melted.
- Remove pizzas from grill and allow them to cool slightly before cutting.
Note: Cooking times and temperatures will vary depending on the size and type of your barbecue.
