Fast, crisp, and irresistible. Whole wheat dough offers the best flavor. Stay right by the grill because these cook FAST.
Prep time: 15 minutes
Cook time: 3-5 minutes, depending on the heat of your grill
4 cups (16 oz) shredded mozzarella cheese
2 cups chopped arugula or spinach
1/2 cup diced sweet onion (optional)
salt and pepper to taste
1 package (1 lb.) pizza dough, or the equivalent homemade.
3-4 TB extra virgin olive oil
Preheat the grill.
Mix the mozzarella, greens, onion, salt and pepper in a bowl, and set aside. Set the dough out and divide into 4 equal balls. Roll one ball out on a floured work surface into a circle about 9" in diameter. (*The small size of these pizzas make them easier to work with on the grill). Repeat with the other balls of dough. Bring all ingredients out by the grill, and be ready to work fast. Place the dough on the grill and watch carefully. The dough will quickly bubble and rise. Check after 30 seconds to see if the dough is beginning to crisp on the bottom. When browned and crisp on the bottom, flip the dough with a large spatula or pizza peel. Spread 1/4 of the cheese mixture on each crust, close the grill, and give it a minute. The pizza may be done at this point, or might require a little more time. When dough is crisp and cheese is melted, remove pizzas to cutting boards, drizzle with olive oil, slice and serve.
Serve with a dry rose as you look out over the Umbrian countryside.
Fancy touch: Use fresh mozzarella instead of shredded mozzarella - lay slices on the dough, grill as above, and spread chopped herbs just before removing from the grill.
Variation: Can easily be done in a hot oven (400 to 500)
Served up by Tod Dimmick