Grilled Pizza and Pizza Bianca

Contributed by Jenn

For our Dinner Group I combined these two recipes (both adapted from Everyday Food) for a grilled Pizza Bianca.  I LOVE doing pizza on the grill because pizza is normally something that would get my kitchen really hot, but when it's on the grill, my kitchen can stay cool!  And grilled pizza has a distinct flavor and texture as well.

Grilled Pizza

1.       1. Prepare pizza dough.  I usually use my 5-minute bread, but lately I’ve been using/liking this Olive Oil dough (also from Artisan Bread in Five Minutes a Day) for pizza.  Also, prepare all of your toppings ahead of time, because once you start grilling, everything happens quickly and it’s madness if you’re trying to scramble toppings together.

2.      2.  Light grill and set to medium/medium high.  Clean and lightly oil grates.

3.      3. On a lightly floured surface (I like to use the bottom/back side of my jellyroll/cookie sheet – sprayed and floured—because it makes it easier to transfer to the grill), roll out a grapefruit-sized mound of dough into a large oval or rectangle. 

4.      4. Brush dough with olive oil, and sprinkle with course salt and ground pepper.

5.      5. Using your hands, carefully place dough, oiled side down, directly on the grates of your grill.  Quickly stretch edges to equalize thickness if needed.  Brush dough with olive oil and close hood.  Cook until underside is lightly charred and bubbles form all over top – 2-4 minutes.

6.      6. Using a metal spatula, slide pizza onto the bottom side of a cookie sheet, then flip over to cook the other side. 

7.      7.  Immediately add toppings and cheese.  Reduce heat if it seems to be cooking really hot.  Cover grill, and cook until cheese melts, bottom of crust is crispy, and toppings are heated through – about 2-5 minutes.

Note: If your pizza is getting really charred in certain spots, you may need to rearrange the coals in your grill for even cooking.

Pizza Bianca

2/3 cup ricotta cheese

1 ½ T. olive oil, plus 1 tsp. for arugula

1 garlic clove, minced

2 cups shredded mozzarella

¼ cup parmesan cheese

2-3 cups baby arugula

In a small bowl, stir together ricotta, 1 ½ T. olive oil, and garlic; season with salt and pepper.  After grilling first side of pizza dough, spread ricotta mixture on pizza, leaving a ½ inch border.  Top with mozzarella, then parmesan.  Close grill and continue cooking until cheese is melted.

Toss arugula with 1-2 tsp. olive oil and season with salt and pepper.  Top pizza with arugula and serve.