Clinging to summer like a peach to a pit, we’re cherishing backyard tomatoes, outdoor grilling, white mozzarella before Labor Day. Even though I hear morning carpool honks around the neighborhood and homework has begun, I’m in disbelief that summer is coming to a close. I’ve cooked with tomatoes so often that I swear I’m ODing on lycopene.
Grilled pizza offers a charred crust that almost makes you think a wood burning pizza was involved. If you’ve never put your pizza on a grill, you have not lived.
Make this as elaborate as you want, but our recommendation is fresh ingredients with some store bought, ready made dough – thanks Whole Foods.
Start with the fresh tomatoes.Slice them, salt them, and let the ‘tomato water’ drain into a bowl which you will save because we’re going to use that later for our tomato risotto.
Roll out dough onto cutting board swathed with olive oil. Brush olive oil on the top as well. When grill is hot (medium heat), brush the grates with more oil. Pick up dough quickly and lay it onto the grill.
In about two minutes, flip the stiffened dough over with tongs.
Add tomatoes, mozzarella, and a splash of olive oil. Close lid to let mozzarella melt. In about 2 minutes, your pizza is ready.
There are so many pizza combinations, just ask those who thought up roasted artichoke & spinach @CPK, but I favor anything with fresh produce and perhaps some Italian chicken sausage.
rustic tomato & mozzarella grilled pizza
preptime: 10 min makes two pies/3-4 servings
cooktime: 5 min
prepared pizza dough
2 medium tomatoes
mozzarella cheese (1/2 large ball)
fresh basil
garlic (optional)
olive oil
salt & pepper
- Heat grill on medium heat.
- Slice tomatoes, salt, drain in strainer into a bowl. Push out extra moisture. (can do this ahead of time)
- Coat a cutting board or cool surface with a splash of olive oil.
- Divide pizza dough into two balls. Roll each out onto the oiled surface into oblong or rectangular shapes (they fit better on the grill).
- From the mozzarella ball, tear off inch pieces. No need for perfection here – we’re making a rustic pizza.
- Take all your prepared toppings and the rolled out dough to your grilling area.
- Brush the top surface with oil and season with S&P.
- Oil grill grates.
- Lift pizza dough and quickly place onto oiled grates. Let it cook a bit. It will release from the grates as it toasts. It takes about 2 minutes, but watch it carefully as grill temperatures vary greatly.
- When you see that it’s toasting along the edges, lift corner with tongs. You’ll know when it’s ready – and flip it over. At this point, the dough should be stiff and easy to turn.
- Add tomatoes, then cheese and drizzle on a bit of olive oil. Close grill lid.
- Check on pizza, but about 2 minutes later the cheese should be adequately melted and you can remove it from the grill.
- Add some basil leaves and serve.
recipe provided by your friends at crunchtimefood.com
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