Grilled pizza with tomato, olives, jalapenos, mozzarella

Yield: 1 servings

Measure Ingredient
¼ \N Pizza Dough recipe; see * Note
¼ cup Olive oil
½ teaspoon Minced garlic
½ cup Shredded fontina
2 ounces Fresh mozzarella; sliced
4 tablespoons Chopped canned tomatoes with sauce
1 \N Jalapeno; seeded, chopped
8 \N Kalamata olives; pitted, quartered

* Note: See the "Pizza Dough III" recipe which is included in this collection.

Prepare a hardwood charcoal fire and set the grill rack 3 to 4 inches above the coals. Or preheat a cast-iron grill on the stove top. On a large, lightly oiled unrimmed baking sheet, spread and flatten the dough with your hands to form a 12-inch free-form round, about 1/16-inch thick. Do not make a lip. Gently drape the dough on the hot grill. After about a minute, the dough will puff slightly, the underside will stiffen and grill marks will appear. Using tongs, immediately flip the crust over onto a warmed baking sheet and brush with olive oil. Scatter the garlic, cheeses, tomatoes, jalapeno and olives over the crust. Drizzle with the olive oil. Slide the pizza back toward the hot coals (not directly over them) or onto the grill pan. Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it does not burn.

Continue to cook for 6 to 8 minutes, or until the top is bubbly and the cheese is melted. Serve immediately. This recipe yields one 12-inch pizza.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Al Forno Restaurant in Providence, R.I. From the TV FOOD NETWORK - (Show # CL-8919) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Sara Moulton

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