Grilled Green Pizza

As I said on Wednesday, grilling pizza was on my summer to do list.

Last year I made my first attempt at grilling pizza, and it was kind of tricky.

Like how do you get the dough onto the grill?  And how do you flip it over?  And how do you get it to cook without turning into a charcoaled mess?

Well, this year after doing some research in magazines and on the internet, I’ve worked out the kinks.

It went a lot more smoothly.

The crust on grilled pizza is just so amazingly crispy!

And with two kinds of cheese and avocados, how can you go wrong?

Grilled Green Pizza

(slightly adapted from Rachael Ray Everyday Magazine)

makes 2 small pizzas

1/2 recipe for pizza dough (I made a full recipe, then divided it in half)

3 tbsp olive oil

1 clove garlic, smashed and peeled

1 tsp ground cumin

1 green pepper

1 red onion, peeled and cut into 8 wedges (keep root end attached)

1/4 cup salsa verde

1 1/2 cups pepper jack cheese, grated

1/4 cup feta, crumbled

1 avocado, sliced

Handful of cilantro, chopped

Prepare your pizza dough (or use store bought).

Heat grill on high to 500º.  Prepare garlic/cumin oil by placing the oil, cumin, and garlic in a small bowl and mix together.

Slice the sides off the pepper so you have four pepper “planks”.  Arrange the peppers and onion wedges on a baking dish and brush both sides with the flavored oil.  Place the veggies on the grill, and cook, turning with tongs, until tender and charred in spots (about five minutes).  Take off grill and cut pepper planks into strips.

Lower the heat on one side of the grill to low.  This is the key to grilling pizza!  Shape your dough into two rectangles.  Place them on the back of an oiled baking sheet.  Slide the dough onto the grill, long side of dough perpendicular to the grates on the low heat side of the grill.  Space-wise, I found it easier to cook my crusts one at a time, but if your grill is large enough, and you’re strategic enough with the placement of your first piece of dough, you could probably do them both at once.

Cover, and cook crusts until the bottom gets firm and starts to brown (about 3-4 minutes).  Loosen the crust with a spatula.  Let cook another minute.  Then with the help of tongs and spatula, flip the crust over.  This should be fairly easy as the dough should be firm and lift easily.  Cook until bottom starts to brown, about two minutes.

Remove crusts to baking sheet, flat side down.  Now it’s time to add the toppings.  Brush with flavored oil.  Spoon on salsa verde.  Layer on pepper slices, onions, and pepper jack cheese.  Put the baking sheet on the cooler side of the grill and cover until cheese melts (2-3 minutes).

Remove from heat.  Add the feta, avocado, and cilantro and enjoy!

It’s the weekend.  Fire up the grill and have some pizza… and a margarita!

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