Description
If you’re craving brick-oven crispy pizza crust, you can get the same results right a home with grilled pizza.
From Meseidy Rivera of The Noshery.
Ingredients
- 1 pound Pizza Dough
- 1 pound Fresh Mozzarella, Sliced Thin And Patted Dry
- ¾ cups Pizza Sauce
- 4 ounces, weight Thinly Sliced Pepperoni Or Chorizo
- Minced Fresh Rosemary
- Shredded Parmesan Cheese
- Vegetable Oil
Preparation
Sprinkle the back of a sheet pan with flour. Prepare toppings and pour a some vegetable oil into a small bowl. Have everything organized and ready to take outside.
Using your hands, press the dough out thin rectangle. Pull the dough up and sprinkle more flour underneath to keep the dough loose.
Prepare the grill for high direct heat. Using tongs, dip a folded paper towel in vegetable oil and rub on grates. Carefully slide pizza dough onto the grill. Close grill and cook for 2 – 3 minutes. Using tongs, lift dough and check to see if lightly brown.
Using tongs and a sheet pan, flip the pizza dough, so it’s grilled-side up. Brush pizza crust with olive oil and spread on pizza sauce. Top with mozzarella and pepperoni. Close grill and cook for another 2 – 3 minutes or until the bottom is a crispy brown and cheese melts. If the dough is browning but the toppings still need more time, lower the heat and let cook for an additional 2 minutes.
Transfer pizza to a cutting board. Sprinkle with rosemary and Parmesan cheese. Serve.
