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GRILLED PIZZA RECIPES

1.  CHARRED CORN WITH ROSEMARY GRILLED PIZZA

INGREDIENTS:

2 large stonefire naan

2 ears sweet corn

2 tablespoons olive oil, divided

2 tablespoons rosemary

2 clove garlic, minced

4 ounces fresh mozzarella, torn or shredded

2 ounces Gorgonzola, crumbled

INSTRUCTIONS:

Preheat the grill to medium-low heat.

Shuck the corn. Rub the corn with ½ tablespoon of the olive oil and place on the grill. Cook, turning occasionally until charred, 6 to 8 minutes. Remove from the heat, let cool slightly, then remove the kernels from the cob.

Working with two pizzas at a time, brush one side of the dough with the olive oil. Place the doughs, oiled side down, on the grill and grill until golden brown, about 2 minutes.

Brush the top of the dough with olive oil and flip them to the other side and reduce the flame to low.

Then sprinkle on the garlic, rosemary, cheeses and charred corn kernels.

Grill the pizza until the cheese has melted and the crust has a nice char. If the crust is cooking too fast, move the pizza to a cooler part of the grill.

Recipe Inspired by and Image from Foodie Crush

2.  ZUCCHINI GRILLED PIZZA

INGREDIENTS:

Garlic Oil

1 cup extra virgin olive oil

6-8 cloves garlic, peeled and smashed

Zucchini Grilled Pizza

2 large stonefire naan

10 oz fontina cheese, shredded

3 lbs zucchini, peeled into ribbons

3 oz parmesan cheese, shredded

12 oz fresh ricotta cheese

4 tsp fresh thyme, minced

1 lemon

Kosher or pink salt

Garlic Oil: Combine the olive oil and the garlic in a small saucepan over low heat. When the oil begins to shimmer and become fragrant, turn off the heat let the oil come to room temperature with the garlic cloves still in it. After an hour or so, strain out the cloves and reserve.(Extra garlic oil can be stored in the refrigerator for future use.)

Zucchini Pizza: Sprinkle a little salt over the zucchini ribbons and place them in a colander. Allow the zucchini to sit while you prep the other ingredients. After it's sat for several minutes, blot it with paper towels to remove the excess moisture.

Preheat your gas grill set to medium heat.

Prep all of your ingredients and arrange on a tray with the garlic olive oil, a pastry brush, a microplane or small grater and large tongs.

Working with two pizzas at a time, brush one side of the naan with the garlic oil. Place the naan, oiled side down, on the grill and grill until golden brown, about 2 minutes.

Brush the top of the dough with garlic oil and flip them to the other side and reduce the flame to low.

Work quickly and top each pizza with half the fontina cheese. zucchini ribbons, parmesan cheese, spoonfuls of ricotta and a sprinkle of thyme. Using the microplane or grater, zest a little lemon peel over the pizzas.

Add just a drizzle of the garlic oil over the top and then lower the lid and allow the pizzas to cook until the cheese has melted and the underside is browned, about 4-5 mins.

Remove to a cutting board and sprinkle with salt to taste. 

Recipe and Image from What Should I Make For...

3. MEDITERRANEAN GRILLED CHICKEN AND ROASTED RED PEPPER PIZZA WITH FETA AND BALSAMIC GLAZE

INGREDIENTS:

FOR THE CHICKEN:

1 clove garlic, chopped

1/2 lemon, juice and zest

2 tablespoons olive oil

1/2 teaspoon oregano

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 pound chicken breast, pounded thin

FOR THE BALSAMIC:

1/2 cup balsamic vinegar

1 tablespoon brown sugar

FOR THE PIZZA:

2 stonefire naans for the crust

2 tablespoons olive oil

2 cloves garlic, grated

1/2 teaspoon oregano

1 cup mozzarella, shredded

1/2 cup feta, crumbled

1 roasted red pepper, sliced

INSTRUCTIONS:

FOR THE CHICKEN:

Mix all of the ingredients except the chicken, place in a sealed container along with the chicken and let marinate in the fridge for 30 minutes to overnight.

Grill the chicken over medium-high heat until cooked, about 3-6 minutes per side, before setting aside to rest for 5 minutes and slicing.

FOR THE BALSAMIC DRIZZLE:

Bring the balsamic vinegar and brown sugar to a boil, reduce the heat and simmer until it has reduced by half and thickened, about 10-15 minutes.

FOR THE PIZZA:

Working with two pizzas at a time, brush one side of the dough with the olive oil. Place the doughs, oiled side down, on the grill and grill until golden brown, about 2 minutes.

Brush the top of the dough with a mixture of the olive oil, garlic and oregano and flip them to the other side and reduce the flame to low.

Sprinkle on the cheeses, chicken and roasted red peppers.

Grill until the cheese has melted and the crust is crispy and golden brown.

Drizzle the balsamic reduction on the pizza and enjoy!

Recipe and Image from Closet Cooking

4. THREE CHEESE PEACH AND PROSCIUTTO GRILLED PIZZA WITH BASIL AND HONEY BALSAMIC REDUCTION

INGREDIENTS:

2 stonefire naan

1 Tbsp olive oil

1 clove garlic, finely minced

Salt and freshly ground black pepper

3 oz prosciutto

4 oz ricotta cheese (1/2 cup)

5 oz fresh mozzarella, diced into small cubes

2 oz asiago cheese, shredded (1/2 cup)

1 1/2 medium fresh peaches

1 cup balsamic vinegar

1/4 cup honey

1/3 cup slightly packed fresh basil leaves, chopped

INSTRUCTIONS:

Pour balsamic vinegar and honey into a large and deep skillet. Set skillet over medium heat, allow mixture to cook and simmer, until reduced to slightly under a 1/2 cup, about 15 minutes (I recommend using a silicone spatula to stir, so you can scrape bottom and sides of pan while stirring. Stir mixture occasionally during first 5 minutes, then stir constantly during last 10 minutes).

Working with two pizzas at a time, brush one side of the dough with the olive oil. Place the doughs, oiled side down, on the grill and grill until golden brown, about 2 minutes.

Brush the top of the dough with olive oil and flip them to the other side and reduce the flame to low.

Cut peaches in half and core. Laying peaches with sliced side down, cut peaches into slices (slightly over 1/4-inch thick). Layer peaches evenly over pizza. 

Remove from grill, sprinkle with fresh basil, and drizzle with honey balsamic reduction (store left over reduction in fridge). Cut into slices and serve warm.

Recipe and Image from Cooking Classy