CTV Recipes
Search Recipes
Individual grilled pizzas
Pizza is great, but pizza you don't have to share? Even better. Mary Berg is back with individual grilled pizzas that already have our mouths watering. Choose between a classic pepperoni pizza with green olives and honey, or try something new with a pistachio pesto pizza with peaches and feta. Or, just make both!
Ingredients
- 1 ball store bought pizza dough
- 2 tablespoons olive oil
- Your favourite toppings (or see below for my favourites)
Pistachio pesto pizza with peaches and feta:
- FOR THE PISTACHO PESTO:
- 1 cup loosely packed fresh basil
- 1/2 cup loosely packed fresh parsley
- 1/2 cup loosely packed arugula
- 1/4 cup finely ground Parmigiano Reggiano
- 1/4 cup pistachios
- 2 cloves garlic, peeled and smashed
- 1/2 lemon, zested and juiced
- 6 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- FOR THE TOPPINGS:
- 2 cups grated mozzarella cheese
- 1 peach, thinly sliced
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped pistachios’
- Fresh basil
- Freshly ground black pepper
Pepperoni pizza with green olives and honey:
- 1 cup prepared tomato sauce
- 2 cups grated mozzarella cheese
- 150 grams pepperoni or spicy salami, thinly sliced
- 1/2 cup sliced green olives
- Honey, for drizzling
Directions
- Preheat your grill to medium-high heat. If you do not have a grill, preheat your oven to 500ºF and set the rack to the lowest position. Set the pizza dough out on the counter while the grill heats up and prepare your toppings (see below for two of my favourite topping combinations).
- Divide the dough into four equal pieces. Stretch each out into roughly 8- or 9-inch circles.
- If using a grill, brush the tops of the dough with a little olive oil and gently flip them onto the preheated grill, oil side down. Close the lid and cook for two minutes. Check the underside of the crusts and, if not golden brown, leave them for another one to two minutes.
- When the bottom of the crust is golden and grilled, brush the tops of the dough with a little more oil and carefully flip the pizza crusts using a pair of tongs. Top the grilled side of the pizza with whatever toppings you’d like (see below for two of my favourite topping combinations). Turn the heat down to medium, close the lid of the grill, and cook for two to three minutes or until the bottom of the crust is golden and grilled and the cheese is melted.
- If using an oven, lightly oil two baking sheets and transfer on the dough. Top how you’d like and bake for 12 to 15 minutes or until the crust is crisp and golden and the cheese is melted.
- Remove the pizzas to a large wooden cutting board, cut each into four to six pieces, and serve.
Pistachio pesto pizza with peaches and feta:
- Prepare the pesto by adding the basil, parsley, arugula, Parmigiano Reggiano, pistachios, garlic, lemon zest, lemon juice, and olive oil to a food processor, a blender, or a mortar and pestle. Blend the pesto until smooth then taste and season with the salt and pepper. Transfer the pesto to a container or jar and set aside.
- When ready to top the grilled pizzas, spoon on some of the pesto and scatter with mozzarella. Top with the peach slices, feta cheese, and pistachios, close the lid, and continue to cook for two to three minutes or until the underside of the crust is lightly charred and the cheese has melted.
- Serve topped with some fresh basil and freshly ground black pepper.
Pepperoni pizza with green olives and honey:
- Prepare the toppings and, when ready to top the grilled pizzas, spoon on about 1/4 cup of sauce per individual pizza. Scatter on 1/2 cup of mozzarella per pizza and top with some pepperoni or salami and green olives. Close the lid of the grill and continue to cook for two to three minutes or until the underside of the crust is lightly charred and the cheese has melted.
- Serve topped with a drizzle of honey.
