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Grilled white pizza with greens recipe

May 14, 2008

1 ball prepared pizza dough, room temperature
2 tablespoons extra-virgin olive oil, plus extra for grilling and serving
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1 large leek, trimmed and cut into thin rounds
6 cups chopped greens (such as kale, chard, spinach, etc.)
Salt and freshly ground black pepper, to taste
2 cups shredded Gouda cheese

On a lightly floured counter, use your hands to flatten the dough. Cut the dough in two, then use a rolling pin to roll each half into a 10-inch round or oval. Place a moist, but not wet, towel over the dough and set aside.

In a large skillet over medium-high, heat the oil. Add the garlic, red pepper flakes and leek. Sauté until the leek is tender and just starting to brown.

Add the greens and sauté until just wilted, about 4 to 5 minutes. Season with salt and pepper. Transfer the greens mixture to a bowl and set aside.

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Preheat a grill on medium-high. Assemble all ingredients near the grill.

Drizzle the top of each pizza dough with olive oil, then use a pastry brush to coat evenly.

Carefully place the pizza dough rounds on the grill, oil-side down. Grill until the dough begins to lightly brown and the bottom is covered with distinct grill marks, about 2 minutes.

Drizzle the top of each dough round with additional oil, then use tongs to flip each over. Use the tongs to spread half of the greens mixture over each pizza, then top each with 1 cup of shredded cheese.

Close the grill cover and cook another 3 minutes, or until the bottoms are cooked and the cheese has melted. If the dough cooks too quickly, turn off one side of the grill and move the pizzas to that side.

Before serving, drizzle each pizza with olive oil.

Serves 2.

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