Tuesday, August 7, 2012

Grilled White Pizza

Ok attempt two at grilling pizza!  It was so much more successful this time.  We went to the opposite end of the spectrum as far as toppings.  These were minimal in the extreme, and this recipe didn't call for the flipping of the dough.  There were still some issues.  There were parts that were "extra" charred.  When that started to happen, we turned down the heat and closed the lid to make sure that the top part of the dough cooked and the cheese melted. I enjoyed the pizza, and my husband liked it much better than last nights.  I absolutely hate burnt anything, but the blackened spots were pretty good.  (they were spread out)  Only advice I can give is be extra attentive to how much salt you put on, its easy to over do it, and be mindful of how well you spread out the red pepper flakes.  I thought, that with a nice salad, this was a really great meal.

 Grilled White Pizza

 1    (8-ounce) ball prepared pizza dough (bought fresh from pizzeria or frozen from market)
 2 T  extra-virgin olive oil,plus more for drizzling
 Salt and freshly ground pepper
 1 c  grated Parmesan
 1/4 t  red pepper flakes,or more to taste
 1 T  finely chopped fresh oregano leaves
 Fresh basil leaves,for garnish
Heat grill to high. Roll the dough into 2 (10-inch circles). Brush
with olive oil and season with salt and pepper. Transfer dough to grill.
When bottom side is mostly cooked through, brush with 2 tablespoons
olive oil and sprinkle evenly with grated cheese, red pepper flakes,
oregano, and salt and pepper. Let cook until dough is cooked through
and slightly charred. Remove from grill, garnish with fresh basil, and
cut into pieces.

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