Rustic-Style Grilled Pizzas
Whenever I talk about making pizza at home, what I'm really talking about are the toppings for the pizza.
Equipment
- 2 rimmed baking sheet pans
- 1 indoor grill pan
- 2 mixing bowls Large
- 1 Rolling Pin
- 1 mixing bowl Small
- 2 pairs of disposable gloves
- 1 chef's knife
- 1 cutting board
Ingredients
List of Ingredients:
- 1 ball store-bought pizza dough
- 2 4-ounce balls fresh mozzarella cheese
- 1 4-ounce package fresh goat cheese
- 6 slices Prosciutto Thin julienned strips (optional)
- 4 heirloom tomatoes Cut into wedges
- 1 sweet onion Roasted
- 2 bulbs fennel Cleaned, cored, and roasted
- 3 red beets Roasted and diced
- 3 golden beets Roasted and diced
- 1 red bell pepper Roasted and julienned
- 1 yellow bell pepper Roasted and julienned
- 2 bulbs garlic Roasted
- 3 tbsps fresh basil leaves Roughly chopped
- 2 tbsps fresh Italian flat-leaf parsley Roughly chopped
- 1 5-ounce package organic store-bought pre-washed Spring Mix
Ingredients from your Pantry:
- All-purpose flour
- Olive Oil
- *E.V.O.O.
- Kosher salt
- Black pepper Freshly-ground
- Red wine vinegar
- Granulated sugar
Ingredients for the Roasted Fennel And Onions:
- 1 large sweet onion Quartered
- 2 bulbs fennel Cored and quartered
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly-ground
- 1/4 cup olive oil
Ingredients for the Roasted Garlic:
- 2 bulbs garlic Cut in half crosswise
- 1/2 + 2 cup + tbsps olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper Freshly-ground
Ingredients for the Roasted Bell Peppers:
- 1 red bell pepper Washed and dried
- 1 yellow bell pepper Washed and dried
Ingredients for the Roasted Beets:
- 2 red beets Washed and dried, cut off the tops and bottoms, cut in half
- 2 golden beets Washed and dried, cut off the tops and bottoms, cut in half
- 2 tbsps kosher salt Divided
- 2 tsps black pepper Freshly-ground and divided
- 1/2 cup olive oil
- 2 tbsps *E.V.O.O. Divided
- 2 tbsps Italian flat-leaf parsley Finely chopped
- 1 tbsp fresh basil leaves Roughly chopped
- 2 tbsps red wine vinegar
Ingredients for the Pizza Dough:
- 1 ball store-bought pizza dough Room temperature
- All-purpose flour
- Olive oil
Ingredients for the Heirloom Tomato Topping:
- 4 heirloom tomatoes Cut into wedges
- 1 tsp granulated sugar
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly-ground
- 2 tbsps fresh basil leaves Roughly chopped
- 1 tbsp red wine vinegar
- 1/4 cup *E.V.O.O.
Instructions
- Instructions for the Roasted Fennel and Onions:Preheat oven to 425°F.Place the fennel and onions on a rimmed sheet pan, and spread them into a single even layer. Drizzle with olive oil, then toss with salt and fresh-ground black pepper to coat. Roast for 30-35 minutes. Transfer to a large mixing bowl and set aside.Instructions for the Roasted Garlic:Preheat oven to 425°F.Place the halved garlic bulbs into a large piece of aluminum foil. Drizzle with 2 tablespoons of olive oil over the tops of each half. Sprinkle with kosher salt and fresh-ground black pepper. Wrap the garlic up tightly in the foil, and transfer to a baking sheet. Roast for 40 minutes. Once cool enough to handle, squeeze the garlic cloves out of their skins into a small bowl. Add 1/2 cup of E.V.O.O. Using a fork, smash the garlic into a paste.Instructions for the Roasted Bell Peppers:Preheat oven to 425° F.Wrap each bell pepper in foil. Place onto a baking sheet pan along with the garlic. Roast for 30-35 minutes. Unwrap the peppers and transfer to a large mixing bowl. Cover tightly with plastic wrap. Allow to steam for 10 minutes. Remove the skins and seeds, and slice into julienne strips. Transfer to a large mixing bowl. Set aside.Instructions for the Roasted Beets:Preheat oven to 425°F.Lay two large pieces of aluminum foil. Place the red beets on one piece of foil and the golden beets on another. Add the olive oil, kosher salt, and fresh-ground black pepper to each pair of beets. Wrap both the red and golden beets tightly in foil, then transfer to the baking sheet pan with the wrapped garlic and bell peppers. Cook for 1 hour (60 minutes) or until a knife can be inserted with no resistance. Once completely cooled, using disposable gloves, remove the skins, dice, and transfer to a large mixing bowl. Add chopped basil, Italian parsley, 2 tablespoons of *E.V.O.O., and red wine vinegar. Toss to combine and set aside.Instructions for the Heirloom Tomato Topping:Add all the ingredients to a large mixing bowl, and toss to combine. Set aside.Instructions for the Store-Bought Pizza Dough:Allow the dough to rest at room temperature for 1 hour. Cut the dough ball into four equal parts. Next, dust a flat surface with all-purpose flour. Roll the dough out to around 6-8 inches in diameter. They don't have to be perfectly round; that's what gives them that rustic look.Preheat an indoor grill pan over medium-high heat. Brush two of the pizza doughs with olive oil, then place them onto the grill pan, oiled side down. Brush the tops with olive oil. Grill for 2-4 minutes per side.Preheat oven to 425°F.Arrange the four grilled pizzas (2 pizzas on each pan) on 2 rimmed baking sheets. Next, brush the tops of each pizza with roasted garlic. Evenly distribute torn fresh mozzarella over each one. Transfer the baking sheet pans to the oven, leaving the door slightly ajar. This process only takes a couple of minutes.Once the cheese melts, pull the pizzas out and start arranging the toppings. I made different combinations for each of the four pizzas. For the base of all of the pizzas, I added the roasted onions and fennel over the melted mozzarella. Two I saved for the heirloom tomatoes and prosciutto, one for the roasted peppers, and the last one for the roasted golden and red beets topped with crumbled goat cheese.To serve the pizzas, I added mixed greens, which included baby spinach, Swiss chard, and baby kale.Serving instructions for the Heirloom Tomatoes Pizzas:For the heirloom tomato pizzas, I arranged the greens under the tomatoes so the colors would show through. Then I topped it with the sliced prosciutto.Serving instructions for the Roasted Peppers and Beet Pizzas:For the roasted peppers and beets, I placed the greens on top. A sprinkling of kosher salt and fresh-ground black pepper.You could make your Rustic-Style Grilled Pizzas with whatever ingredients you like. These are just a few ideas to play with when making your favorite pizza.There you have it, my Rustic-Style Grilled Pizzas.
Notes
1) The fennel and onions will roast on the same rimmed baking sheet. The garlic, bell peppers, and beets will roast on the second baking sheet.
2) Watch the roasting times for each vegetable.
3) *E.V.O.O. is an acronym for Extra Virgin Olive Oil.
4) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.