During the summer we typically put our pizza on the grill because I hate heating up the house, but it can just as well be done in an oven.
· 1 lb pizza dough
· 1 recipe tomato bruschetta, 2 sliced Roma tomatoes or 1 c. pizza sauce
· 2 tbsp olive oil
· ¼ c. flour (for dusting your rolling surface)
· 1 ball of fresh mozzarella
· ¼ c. freshly micro planed Parmesan
· 2 c. fresh spinach leaves (optional)
Place your pizza stone on the grill and preheat the grill to approx. 450 degrees or higher. If you aren’t using a stone just preheat your grill.
Roll your crust to the desired thickness (keeping in mind the size of your stone), remember real pizza is not a circle. Use enough flour so your dough doesn’t stick to the counter, but be sure to brush off any excess before you top it. Oil the top of the dough.
Transfer the dough to the grill, putting the oiled side down. I recommend sliding your dough onto wax or parchment paper to ease transport and flipping. Close the grill and let the dough bake 5-8 minutes, or until your dough is golden brown underneath. If you aren’t using a stone be sure not to move the pizza before its ready or it will stick and tear!
If the top of your pizza is flour laden brush it with a little additional olive oil. Either on or off the grill top your pizza with the tomato bruschetta, mozzarella, and Parmesan. Cook approx. 2 minutes; just until the cheese has melted. If you are using spinach add it just as you remove the pizza from the grill. It will wilt beautifully as opposed to being actually cooked.
Cut your pizza into pieces and enjoy.
**I really recommend investing in a microplaner. They're inexpensive and available at most kitchen supply shops. They are invaluable for zesting fruits and grating hard cheese.**