Tuesday, July 27, 2010

Tuesdays at the Table

This one's an oldie, but a goodie. And now we'll be making and eating it on our brand new deck. Summer lovin', havin' a blast.


Grilled Pizza

Pre-made pizza dough (I use the Pillsbury kind)
Baby spinach or arugula mix
Mozzarella (fresh or processed, whatever your preference)
Black Pepper
Extra virgin olive oil
Balsamic Vinegar


1. Prepare outdoor grill to medium heat.
2. Spray a large cookie sheet with nonstick cooking spray.
3. Cut the pizza dough into 4 sections, so you have 4 mini 'crusts'.
4. Place pizza dough on hot grill. Cover grill and cook 2 to 3 minutes or until dough begins to stiffen. (Time will vary according to your grill, so watch carefully the first time so that you don't burn your dough!)
5. Carefully move the dough back to the cookie sheets with the 'cooked side' up.
6. Top the dough with spinach, tomatoes and cheese.
7. Return dough carefully to the grill. The topping side should face up and the 'uncooked' side should face down.
8. Cover grill and cook another 1 to 2 minutes (again, your grill will vary) until the bottom of the dough stiffens and cheese begins to melt.
9. Remove the pizzas from the grill and drizzle with olive oil, balsamic vinegar, salt and pepper and to taste.


I have been making this recipe for several years and unfortunately I have absolutely no recollection where I found it, but it is one of our favorites. I would eat it every single week if I could. We do it on the grill in the summers and then when it gets too cold, we just use the oven everywhere that it says 'grill'. It doesn't have the grill flavor but it's still super yummy.

I like to make mine exactly like the recipe. I add mushrooms and pepperoni to Nate's and leave off the olive oil drizzle, so there are lots of ways to play around with this idea.

Happy grilling!

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