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Grilled Pizza Three Ways

Grilled Pizza Three Ways

by 10 people

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Makes: 4 servings

Yield: 4 7-inch pizzas

Prep: 15 mins

Grill: 10 mins

Ingredients
For crust:
  • 1 pound pizza dough
  • Flour, for dusting
  • 4 tablespoons EVOO
Peaches, Brie & Bacon
  • Sliced peaches
  • Brie, sliced
  • Cooked bacon, chopped
  • Fresh tarragon
  • Balsamic glaze
Zucchini, Goat Cheese & Lemon
  • Zucchini, thinly sliced
  • Fresh goat cheese, crumbled
  • Lemon zest
  • Salt and pepper
  • Cherry tomatoes, red and yellow
  • Bocconcini mozzarella, halved
  • Fresh basil
  • Salt
Directions

    For crust::

  1. Preheat a grill to high on one side; keep the other side unlit. Oil the unlit side of the grill. Quarter the dough; stretch each dough piece into a 7-inch round. Transfer to a rimless cookie sheet. Brush dough rounds with 1 tbsp. EVOO, leaving a 1/2-inch border. Arrange toppings on the dough; slide the pizza onto the unlit side of the grill.
  2. Peaches, Brie & Bacon:

  3. Top with peaches; grill for 10 minutes. Add brie; cover and grill just until cheese starts to melt, about 2 minutes. Remove from the grill; sprinkle with cooked chopped bacon and tarragon. Drizzle with balsamic glaze.
  4. Zucchini, Goat Cheese & Lemon:

  5. Top with zucchini and goat cheese; cover and grill for 10 minutes. Sprinkle with lemon zest; grill for 2 minutes. Remove from the grill; sprinkle with salt and pepper and more lemon zest.
  6. Mini Mozz & Tomato:

  7. Top with cherry tomatoes; grill for 10 minutes. Add bocconcini mozzarella; cover and grill just until the cheese starts to melt, about 2 minutes. Remove from the grill; sprinkle with basil and salt.