Pizza doesn’t have to be a blob of grease, pools of cheese, and poor quality of questionable nutritional value. Instead I pile on the fresh garden veggies, use caramelized onions and go light on the cheese. I love Pecorino Romano, or a decadent fresh mozzarella that screams, “I’m like uber gourmet.” Why not save on your gas bill and grill your pizza as well? Last chance before you have to bust out the old long johns eh? Grill ‘er up! xx
Grape Tomato + Oregano Grilled Pizza
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 small red onion, halved and thinly sliced
6 garlic cloves, finely minced
2 large vine ripe tomatoes, + ½ cup grape tomatoes cut in half. heirloom varieties are best! Cherry tomatoes can work as well.
1 large sweet apple pepper or red bell pepper
1 teaspoon sea salt
All-purpose flour for rolling
1 pound store-bought pizza dough
3 tablespoons grated Pecorino Romano cheese or fresh mozzarella
¼ C basil leaves, to top
¼ C Oregano, to top
1- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the onions, reduce the heat to low, and cook, stirring occasionally, until the onions are deeply caramelized and sticky, about 20 minutes (if the onions start to stick to the pan, splash the pan with a bit of water and stir and scrape up any browned bits).
Increase the heat to medium and stir in the garlic, cooking it until it is fragrant, 30 seconds to 1 minute. Stir in the sliced peppers and cook until they just begin to soften and lose their moisture, 2 to 4 minutes.
2-Heat a charcoal or gas grill or a grill pan to medium-high heat. Sprinkle your work surface with flour and roll the dough into a circle 1/4- and 1/2-inch thick. Brush the grill pan (or grill grates) with the remaining 1 teaspoon of oil and gently lay the dough on the grates. Grill until the underside of the crust is golden, 1 to 2 minutes, and then use a spatula to flip the dough over.
3- Brush 1 teaspoon of oil over the top of the dough and sprinkle with the remaining 1/2 teaspoon of salt. Quickly add your sliced tomatoes to the dough, your sautéed onion mixture and sprinkle on your fresh garden herbs. Grill until the underside is golden, another 1 to 2 minutes. Transfer the grilled pizza round to a cutting board.
4- Sprinkle with cheese and finish with a few additional leaves of basil + oregano before slicing and serving.
Serve as a healthy app or a main at your next end-of-summer grilling part—aay! xx ck