Grilled Mini Caprese Pizza

Sometimes really intelligent people do really dumb things. While making this recipe Dave and I cut out nice round slices of pizza dough and then layered them onto a plate separated by waxed paper. Neither of us thought to grease the waxed paper and we ended up needing to peel off as much dough as we could before redoing the pizza dough -- which is how we ended up with little awkward pizza slices.

Other Grilling Wednesday Posts: Bean and Squash BurgersHalloumi & Asparagus Skewers with Orange SauceGrilled Barbeque Onion and Smoked Gouda QuesadillasGrilled Corn and Tomato Fettuccine and Bacon Wrapped Mushrooms with Blue Cheese and Quinoa Burgers with Sweet Potato Fries, Beer Caramelized Onions and Swiss.

Recipe from Grill Grrrl.

-One package refrigerated pizza dough 
-2 tomatoes, thinly sliced-
-Shredded mozzarella cheese
-salt, pepper
-olive oil

On a well oiled grill, lay down your pizza dough (coated in olive oil). Grill for five minutes on one side and then flip. Add the shredded mozzarella, tomato slices and basil. Cook five more minutes until crust is cooked on the bottom and the cheese is melted.

This recipe turned out great, despite all of our problems with the dough in the beginning. The dough cooked all the way though and had nice grill marks on it. The tomatoes got hot and the cheese melted. Dave thought that there needed to be more cheese on these, but otherwise thought they were good.


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