Tuesday, August 30, 2011

Grilled Pizza in 3 Easy Steps

1. Start with a prepared pizza crust, preferably whole grain, one side brushed with canola oil. (Not olive oil; it could burn.) Place on a medium-hot grill for 3-4 minutes, until brown on that side, and remove to a heat-proof plate, browned side up.
2. Spread your toppings evenly. I used pesto, topped by sliced figs and slices of prosciutto. Sprinkle cheese (s) of choice--I used goat cheese crumbles and shaved Parmesan--over all and return to the grill. Close the lid and cook for another 3-4 minutes, until cheese is melted. Be sure to check the bottom of the pizza so it doesn't overcook.
With Prosciutto, Figs and Goat Cheese

3. (Optional) We learned this serving style in Europe, which is to top your hot pizza with a little arugula salad before slicing. It's just arugula tossed with a little olive oil, cracked pepper, sea salt and a few small tomatoes cut in half. Be creative and add anything that sounds good, such as capers, more shaved cheese, chopped olives -- and so on.
Topped with Arugula Salad


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  4. Thanks for the recipe, I'm going to go try this for dinner tonight!

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