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Samantha Seneviratne's Grilled Pizza

Grilled Pizza

bySamantha Seneviratne
Total 40 mins, includes cooling time
Active 30 mins
Makes 4 to 6 servings
  • Two 1-pound balls pizza dough
  • One 28-ounce can whole peeled tomatoes
  • 2 tablespoons extra virgin olive oil, plus more for brushing
  • 3 cloves garlic, peeled and smashed
  • 3 sprigs oregano
  • Kosher salt and freshly cracked black pepper
  • All-purpose flour, for dusting
  • Nonstick cooking spray
  • 1 pound fresh mozzarella, sliced
  • Seasoned Oil, recipe follows (optional)
  • Toppings of choice: ricotta, salami, artichoke hearts, onion, peppers, basil, Italian sausage, pepperoni, banana peppers, arugula, prosciutto, lemon zest, Parmesan
    Seasoned Oil
    • 1/2 cup extra virgin olive oil
    • 2 cloves garlic, peeled
    • 1 piece lemon peel
    • 1/2 teaspoon fennel seed
    • 1/4 teaspoon crushed red pepper
    • Pinch kosher salt
      1. Allow the pizza dough to proof at room temperature for about 30 minutes. While you are waiting, make your sauce. In a medium saucepan, combine the tomatoes, olive oil, garlic, oregano, and 1/2 teaspoon each salt and pepper. Bring the mixture to a simmer over medium heat, then remove from the heat and set aside until ready to use.
      2. Preheat a grill or grill pan to medium-high heat.
      3. Line a baking sheet with parchment, and have 3 other pieces of parchment ready. Sprinkle a work surface with flour. Divide each ball of dough in half, creating 4 small balls. Roll each ball out on the floured surface to a 12-inch round or oval. Place the dough on the prepared baking sheet and place a piece of parchment on top, spraying each piece of parchment with nonstick spray. Repeat with the remaining dough, creating a stack of dough rounds divided by parchment.
      4. Brush the grill grates with olive oil. Place 2 of the dough rounds on the grill. Grill until the bottom side has grill marks, about 4 minutes, then flip the dough until it is cooked on the other side, another 3 minutes. Return to the baking sheet and repeat with the remaining dough.
      5. Top one of the grilled doughs with 1/4 cup of the tomato sauce (or just seasoned oil or ricotta), a few slices of mozzarella, and any other desired toppings. Return the pizza to the grill and cook, covered, until the cheese is melted and the crust is crispy and slightly charred, about 4 minutes. Repeat with the remaining dough and toppings. Serve warm.
      1. Seasoned Oil
        1. In a small pot, bring the oil, garlic, lemon peel, fennel seed, red pepper, and salt to a simmer over medium heat. Remove from the heat and set aside.