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Gourmet Off-the-Shelf Grilled Pizza
Grill: 3 mins
Ingredients
- Homemade Pizza Crust (see recipe center)
- Olive oil
- 3/4 cup purchased dried tomato or basil pesto
- 1 8 ounce package shredded four-cheese blend or mozzarella cheese
- 1 3 1/2 ounce package sliced pepperoni, halved
- 1/2 12 ounce jar roasted red sweet peppers, drained and cut into strips (1/2 cup)
- 1 6 1/2 ounce jar marinated artichoke hearts, drained and quartered
- 1/2 cup sliced ripe olives (optional)
- White balsamic vinegar
Directions
1. Prepare Homemade Pizza Crust.
2. For pizza:Remove pizza dough circles from freezer, discarding waxed paper, and brush tops with some olive oil.
3. For a charcoal grill, carefully slide 2 of the pizza dough circles, oiled side down, onto a lightly oiled rack of an uncovered grill directly over medium-hot coals. Grill for 2 to 3 minutes or until dough is puffed in some places and starting to become firm. Carefully turn the crusts with tongs, transferring them from rack to the back of a baking sheet. Working quickly and carefully, brush oil over grilled top of crust.
4. For each pizza, spread 3 tablespoons of the pesto over crusts. Sprinkle with 1/4 of the cheese. Top with 1/4 of the pepperoni, roasted red peppers, marinated artichoke hearts, and, if you like, olives. Transfer the pizzas from the baking sheet to the rack. Grill for 1 to 2 minutes more or crust is crisp. Remove pizzas from grill. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place dough circles on grill rack over heat. Cover and grill as above.)
5. Repeat grilling with remaining 2 dough rounds and toppings. Transfer pizzas to a cutting board. Drizzle with balsamic vinegar. Cut into slices with a pizza wheel and serve immediately. Makes four 10- to 12-inch pizzas (6 to 8 servings).
