beets, green leaf lettuce, kalamata olives, mozzarella cheese, orange, pink beets, pizza, red beets, star hollow farm, white beets, yellow onions
There is nothing like the taste and flavor of grilled pizza. Grilling the pizza may add a few more steps, but it’s definitely worth it. In the middle of the summer harvest, try adding grilled zucchini and yellow squash and grilled red bell pepper instead of the jarred roasted red bell pepper. Also try experimenting with different types of cheese and other toppings, such as thinly sliced bosc pear. Serve with a side salad, such as Roasted Beet Salad with Oranges and Raspberry Vinaigrette, and a glass of red wine. (*Indicates Star Hollow Farm produce.)
- 1 prepared pizza dough, divided into 3
- 1 batch of basic pizza sauce
- 3 medium organic yellow onions*
- 4-6 cloves organic garlic*
- 3 tbsp extra virgin olive oil
- 1/4 cup kalamata olives, pitted and sliced
- 1/2 cup roasted red bell peppers, drained and sliced (optional)
- 8 oz mozzarella cheese (or a combination of freshly grated parmesan and feta; or fresh cheese curds from your local italian market)
- Freshly ground salt and pepper
- Cooking spray
- Prepare pizza dough and basic pizza sauce according to directions.
- Prepare grill (for a gas grill, turn on high; after 5 minutes, scrape clean with a grill brush; turn heat down to medium-high).
- Carefully peel and slice onions into 1/2 inch thick slices. Lightly coat both sides of each slice with oil and sprinkle with salt and pepper. Set aside and roughly chop.
- Peel garlic and place in the center of a 8 inch by 8 inch piece of aluminum foil along with 1 tbsp oil. Carefully form a little pouch with the foil.
- Grill onions until tender and evenly browned (about 10 minutes, 5 minutes on each side). Meanwhile, place pouch of foil with garlic on a corner of the grill. Grill until garlic is cooked through and very tender (about 10-20 minutes). Set aside and roughly chop.
- Using a rolling pin, roll out a third of the pizza dough on a large cutting board (if the dough sticks to the board, dust the cutting board with a little flour). Coat one side of the dough, evenly, with cooking spray. Place the rolled out dough (cooking spray side down) on the grill.
- Pre-cook the crust: Grill for 1-2 minutes, or until the cooking spray side of the dough forms a crust and starts to turn golden brown. Quickly and carefully spray the uncooked (top side) of the crust with cooking spray, and flip the crust, so that the top side is now touching the grill surface. Cook another 1-2 minutes, or until the crust just starts to turn golden brown. Remove from the grill and set aside.
- Repeat for the remaining 2/3 of the dough.
- Top the pre-cooked crust with sauce, grilled onions and garlic, kalamata onions, and slices of mozzarella cheese. Place on grill on top of a long piece of foil, to prevent the crust from burning on the grill and to give the cheese enough time to melt. Cover the grill, and cook for about 5-10 minutes or until the cheese melts (note: check often to make sure the bottom of the crust does not burn.)