Yes, you can GRILL fresh pizza! -Why use the oven this weekend when you can grill outside in the sunshine this weekend! Get creative with your clean toppings and opt to try out some new, fresh and clean veggies on the grill like: artichoke hearts, leeks eggplant, ramps, red bell peppers and onions just to name a few! With love and happy grilling! xx ck
Makes 6 servings
2 tablespoons + 2 teaspoons extra virgin olive oil, divided
1 small yellow onion, halved and thinly sliced
2 tablespoons balsamic vinegar
2 cups Cremini mushrooms, thinly sliced
1 can artichoke hearts, rinsed, and sliced
21⁄2 teaspoons sea salt, divided
2 Add the balsamic vinegar once the onion has picked up some color. Continue to cook the onion until fully caramelized, approximately 20 minutes. (If the onion slices start to stick to the pan, splash the pan with a bit of water and stir and scrape up any browned bits.)3 Increase the heat to medium. Stir in the mushrooms and cook until they just begin to soften and lose their moisture, 2 to 4 minutes. Add the leek and 2 teaspoons of the salt and cook for an additional minute. Set aside.
4 Heat a charcoal or gas grill or a grill pan to medium-high heat. Sprinkle your work surface with flour and roll the dough into a 1⁄2-inch-thick circle. Brush the grill pan (or grill grates) with 1 teaspoon of the oil and gently lay the dough on the grates. Grill until the underside of the crust is golden, 1 to 2 minutes, and then use a spatula to flip the dough over.
5 Brush the remaining 1 teaspoon oil over the top of the dough and sprinkle with the remaining 1⁄2 teaspoon sea salt. Grill until the underside is golden, another 1 to 2 minutes. Transfer the grilled pizza round to a cutting board.