Rebel Cooking Series

Grilled Pizzas

Every time I’m home with my family, I try to make grilled pizzas one night. Definitely a crowd pleaser. We try to come up with different combinations each time, but I’ll share with you everyone’s favorites. If you don’t have a grill available, these come out delicious in the oven too. I don’t have a grill in Miami, so I use one any chance I can get.

Directions

For all of these, start with pizza dough. I like to get it from the bakery at the supermarket, but Pillsbury pizza dough is really good too. If you want to make these healthier, ask the bakery if they have whole wheat dough. Some supermarkets carry it, some don’t. My family usually makes me get white dough anyways.. I’m always outnumbered.

Turn on your grill.

Once you have the dough divide it into 2 or 3 pieces (however many pizzas you want to make) and roll it out on a floured surface. Put them on a baking sheet lined with parchment paper. Roll the edges up to form a crust if you’d like. Brush the top with olive oil. Once the grill is heated, slowly transfer the dough onto the grill. Close the grill and let them cook for about 5 minutes. The dough should start to bubble.

Slide the dough off the grill and add your toppings. Below, the toppings for each pizza are listed in the order that I put them on.

Pesto Caprese

  • pesto
  • fresh mozzarella, sliced
  • tomatoes, sliced
  • basil leaves
  • salt
  • pepper
  • olive oil to drizzle on top

Shrimp Feta Pesto

  • pesto
  • Pecorino Romano
  • shredded mozzarella
  • feta
  • yellow onion
  • garlic
  • truffle salt (optional)
  • shrimp (you can put in on there raw)
  • salt
  • pepper
  • olive oil to drizzle on top

BBQ Chicken

  • BBQ sauce
  • shredded mozzarella
  • shredded 4 cheese Mexican blend (optional)
  • shredded chicken mixed with BBQ sauce
  • chopped green onion
  • olive oil to drizzle on top

Fig and Goat Cheese

  • shredded mozzarella
  • soft goat cheese crumbles
  • sliced shallots
  • sliced figs
  • pine nuts
  • truffle salt (optional)
  • pepper
  • olive oil to drizzle on top

Caramelized Onion and Walnut

  • Orange marmalade
  • shredded mozzarella cheese
  • yellow onion, caramelized
  • chopped walnuts
  • Pecorino Romano
  • salt
  • pepper
  • olive oil to drizzle on top

Once you add all your toppings, carefully transfer the pizza back onto the grill. Let them cook for 7-8 minutes, until the edges are brown and the cheese is melted. Once it’s cooked, remove from grill and let cool for about 5 minutes before slicing.

I like serving these with a simple fresh arugula salad. Just add olive oil, vinegar, salt, pepper. We like topping it on our pizzas for some extra greens.

Enjoy!

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