Grilled Artisanal Pizza
Living in Brooklyn (walking distance from Grimaldi’s [1] no less) made us pizza snobs. We crave that that thin crunchy crust that stands up when you hold it. You really can’t find that in LA except maybe at Mozza [2]. But truth be told, the restaurant is not very kid-friendly and you need a reservation just to eat pizza! The take out simply does not hold up well. ! We had practically given up on having good thin crust NY style pizza until a friend suggested we try grilling our own. I’ll admit it took a few tries to get it right, but once we did it blew our socks off. Especially my kid who thought that grilling a pizza was just about the coolest thing ever!
- Rolling out the dough.
- Brushing on olive oil.
- Covered in flour.
- Look at those grill marks!
- Getting saucy!
- Grilled Artisanal Pizza
The key to making this pizza taste great is getting the dough as thin as possible. This the perfect activity for my kid because likes to roll and roll and roll. We also found that punching the rolled out dough just before grilling comes in handy. The punching is what takes it from round to “artisanal”! That’s my way of saying, that the pizza doesn’t look perfect. But, alas, it’s the taste that matters most. I must warn you that this is just the beginning of what is going to be a long summer of pizza parties! Get ready for some fun twists on the traditional pizza toppings! Now for the recipe…
Grilled Artisanal Pizza
Prep Time: 10 mins Cooking Time: 10 mins
Ingredients:
1 pound good store bought pizza dough
2 tablespoons olive oil
4 tablespoons good marinara sauce (I use Roa’s)
1 cup shredded mozzarella cheese
handful of basil leaves
handful of pitted black olives (optional)
Cut dough into two even pieces. Roll out each piece of dough and punch to stretch it as thin as you can get it without breaking through. Brush both pieces with olive oil and place one rolled out dough piece on the grill oil side down. Wait about 2 to 3 minutes and place the other piece on the grill as well. Grill the dough, covered over medium heat until underside begins to show nice golden brown grill marks. Using tongs, flip the first piece of dough over and quickly spread 2 tablespoons of marinara over the grilled crust and sprinkle with 1/2 of the mozzarella. Repeat steps for the second piece of dough. Add olives if using. Cover the grill and cook until cheese is melted, about 3 to 5 minutes. Scatter basil over the pizzas and serve. Note: If you like your cheese bubbly, slide the finished pizza onto a cookie sheet and place in a pre-heated (500 degrees) oven for just a few minutes until top becomes brown and bubbly. Serves 2 to 4.
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[1] Living in Brooklyn (walking distance from Grimaldi’s: https://cookingwithmykid.com/?attachment_id=2317
[2] Mozza: http://www.mozza-la.com/pizzeria/about.cfm
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