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Three-Cheese Pizza
Serves 4
Prep Time: 10 minutes
Cook Time: 16 minutes Grill: Prepare for indirect cooking over medium-high heat (425°F)
INGREDIENTS
Cornmeal for dusting
DIRECTIONS
Prep Time: 10 minutes
Cook Time: 16 minutes Grill: Prepare for indirect cooking over medium-high heat (425°F)
INGREDIENTS
2 | bags fresh pizza dough (found at Whole Foods or Stew Leonard’s) |
32 | cherry tomatoes, halved |
24 | large fresh basil leaves, torn into 1-inch pieces |
3 | tablespoons olive oil |
¾ | pound low moisture part-skim mozzarella cheese, coarsely shredded |
6 | ounces of shaved Parmesan cheese |
6 | ounces fresh ricotta |
2 | tablespoons olive oil |
DIRECTIONS
- Brush your workspace with olive oil. Pat and stretch the first ball of dough into a flattened round, about 12 inches in diameter. Lightly dust with some cornmeal and repeat the entire process with a second dough ball to start a second pizza (each pizza serves 2 people).
- Brush the grill with some olive oil. Place the round of dough directly onto the grill rack, away from the fire. Cook the dough until the bottom of the crust is lightly scored but not fully crisp, about 4 to 6 minutes. Flip the crust using two spatulas or a heat-safe pizza peel. Working fast, sprinkle the cheese, tomatoes and basil over the crust. Cook the pizza until cheese is melted (about 8 to 10 minutes), rotating each of the pizzas two or three times to make certain they’re cooked evenly.
- Cut the pizzas into wedges and serve im- mediately. Season with garlic powder, salt and pepper or crushed red pepper flakes.
PAIRING
Valpolicella 2007, Brigaldara
Valpolicella 2007, Brigaldara