Grilled Pizzas Provencale
Olga Woltman
ingredients
Pizza Provencale- 1 1/2 cups chopped seeded plum tomatoes (about 3 large)
- 2 large bunches arugula, chopped
- 12 Kalamata olives or other brine-cured black olives, pitted, halved
- 1 tablespoon olive oil
- 2 teaspoons chopped garlic
- 1 10-ounce tube refrigerated pizza dough
- 1 cup crumbled soft fresh goat cheese (such as Montrachet; about 5 ounces)
- Pecorino, pears, walnuts, olive oil, & black pepper.
- Potatoes, rosemary, mozzarella, & garlic.
- Tomato, basil, mozzarella, balsamic vineager, & garlic.
- Gorgonzola, carmelized onions, & parsley.
directions
- 1
Prepare barbecue (medium heat). Stir tomatoes, arugula, olives, oil and garlic in medium bowl to combine; season topping with salt and pepper. Unroll pizza dough onto floured baking sheet; cut into 4 pieces (each about 5 by 5 inches). Transfer dough, floured side down, to barbecue. Grill until bottoms are golden, about 5 minutes. Using spatula, return dough, grilled side up, to same baking sheet. Brush off any excess flour. Divide topping and then goat cheese among crusts.
- 2
Using spatula, transfer pizzas to grill. Cover with grill top or heavy-duty foil. Grill until bottoms are brown and topping is heated through, about 3 minutes. Serve pizzas hot.
Source: WoWo Kitchen
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews