Farewell Summer: Weeknight Pizza on the Grill
 
 
by:
Serves: 4 as a main course and up to 8 as an appetizer
Ingredients
  • 1 cup part-skim ricotta, thinned with 2 tablespoons milk
  • 2 large garlic cloves, minced
  • 2 tablespoons chopped fresh basil, plus extra leaves for garnish
  • Salt and ground black pepper
  • 1 pound bag store-bought pizza dough
  • 1 jar (12 ounces) fried peppers or roasted red peppers packed in oil, cut into thin strips
  • 16 pitted kalamata olives, halved
  • 4 ounces (about 1 cup) grated sharp provolone cheese
  • ¼ cup grated Parmesan cheese (about ½ cup)
Instructions
  1. Turn all burners of a gas grill on high or build a medium-hot charcoal fire. Mix ricotta, milk, garlic, basil, and a generous sprinkling of salt and pepper in a medium bowl; set aside.
  2. Without punching or kneading dough (which makes stretching more difficult), turn dough onto a lightly floured surface. Using a dough scraper or sharp knife, quarter dough crosswise. Working one at a time, stretch each portion into a rustic 12- by 3½- to 4-inch rectangle; transfer to a large cornmeal-coated baking sheet.
  3. Reduce grill heat to medium; lift stretched pieces of dough onto grill. Cover and cook until bottoms are spotty brown, moving them around to ensure even cooking and piercing puffing dough as necessary, 3 to 4 minutes. Return pizza crusts, grilled side up, to baking sheet, topping with a portion of each in the following order: ricotta mixture, peppers, olives, provolone. Return pizzas to grill; cover and continue to grill until pizza bottoms are spotty brown, 3 to 4 minutes longer. Transfer to a cutting board; sprinkle with Parmesan, cut into pieces and serve
Recipe by Three Many Cooks at https://threemanycooks.com/conversations/farewell-summer-weeknight-pizza-on-the-grill/