Grilled Pizza Three Ways
- Prep Time
- 4Servings
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
Mini Mozz & Tomato
- Cherry tomatoes, red and yellow
- Bocconcini mozzarella, halved
- Fresh basil
- Salt
Preparation
For crust:
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.
Peaches, Brie & Bacon
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.
Zucchini, Goat Cheese & Lemon
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.
Mini Mozz & Tomato
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.
