When the weather is sweltering, the last thing I want to do is turn on the stove. I don’t think it’s even about the stove really heating up the kitchen that much, especially in air conditioned homes; I think it’s more of a mind thing than a real thing but it is also my thing! So, how do I cook? Well, to the grill I say! I will attempt to grill anything and have gone so far as to grill a turkey over the holidays and did a pineapple upside down cake this spring so the notion of grilling a pizza is not a big deal. I’ve used flatbread and focaccia but also love using real dough and I’m not ashamed to admit I always purchase pizza dough; the ease of use let’s me put my time into being creative with toppings.
I hadn’t had a red sauce, meat heavy pizza for years until recently when Terry, the guy part of the couple I’m living with right now, insisted. It is so not my thing and it was funny; after getting used to some of my veggie creations he even said he did not like it as much as he had anticipated. So I go with what I would make for myself and cross my fingers that he can handle it. He was a bit more anxious about this one than others but it had basil which he loves so he took a chance and it got an enthusiastic two thumbs up. How can you NOT like peaches, blueberries, basil, toasted walnuts and Gorgonzola cheese?
Years ago I recall my first visit to a California Pizza Kitchen and how much I loved a pizza with pear, walnuts and Gorgonzola. They don’t have that pizza anymore and I don’t have pears but I thought fresh, in season peaches would be a better choice now anyhow. Making a pizza at home with a ready made crust is so easy; it’s a great quick meal and we enjoyed sitting outdoors with a nice glass of wine and this pizza in hand. This particular pizza is a combination pizza and salad…I think the perfect one dish meal!
I’ve planted some basil plants in a large pot on the back patio and they are going nuts; when they first started to sprout enough leaves to have a mini harvest, I could not wait to make a Margherita pizza with basil, tomatoes and fresh mozzarella; one of our all time favorites. Now that we’ve had enough of those from the grill to make me want to say ‘STOP!’ I wanted to try something else.
Is was so easy; I pretty much followed the directions on the Pillsbury website but modified mine just a bit.
Preheat the Grill. Get your grill going on high and then unroll the dough onto a piece of foil that has been oiled with canola oil. I did that part inside and put the foil and dough on a cookie sheet and then carried it outside to cook it.
Put the dough on the Grill. Flip the dough on the foil onto a hot, oiled grill; peel off the foil and turn the heat down and let it cook for 5-6 minutes, taking care not to burn the bottom.
Turn it over and cook the bottom. Once it’s cooked and has some char marks like the photo below, flip the dough over and cook the other side for just a minute or two and then remove the pizza dough from the grill keeping the bottom on the bottom as it will be cooked more after toppings go on. (I put mine back onto the foil lined cookie sheet I started with).
Add Toppings and Cook the Pizza. I decided to cook mine a bit different than the Pillsbury site indicated; mostly because the grill is so hot and I didn’t want trying to handle it with a bunch of toppings to be a problem so I put the semi-cooked dough back on the foil that I had put back onto the cookie sheet. I then put on my toppings that I wanted grilled which included mozzarella cheese, peaches, basil and half of the Gorgonzola cheese. I slid the cookie sheet onto the burner for just a couple of minutes until the underside of the dough had browned and the cheeses had melted.
Take it off the grill. Once the bottom was browned and the cheese melted, I removed it from the grill and let it cool a bit and then added salad greens, blueberries, toasted walnuts and more Gorgonzola. Divine? Oh yeah…even my wary male friend devoured it; I should have made two!
It was easy, it was fresh and it was fast. Not enough for you? Can you say, ‘Cleanup is a breeze?’ I honestly think this should be a weekly staple for you too; I’ve become so hooked on grilled pizza that I’ll stand outside in the snow and make them. Try it, you’ll see. But save me a slice, OK?
Peach, Blueberry, Gorgonzola and Toasted Walnut Grilled Pizza Salad
- 1 Pillsbury Pizza Crust (I used Artisan Wheat)
- 1 cup shredded Mozzarella cheese
- 3 large peaches, sliced
- Large bunch of basil (I used about 30 leaves)
- 6 oz Gorgonzola cheese
- 4 oz blueberries
- 4 oz toasted walnuts
- Mixed Greens
- Olive oil and balsamic vinegar for dressing (optional)
- Preheat the Grill. Unroll the dough onto a piece of foil that has been oiled with canola oil. (I did that part inside and put the foil and dough on a cookie sheet and then carried it outside to cook it.)
- Flip the dough on the foil onto a hot, oiled grill; peel off the foil and turn the heat down and let it cook for 5-6 minutes, taking care not to burn the bottom.
- Once it’s cooked and has some char marks, flip the dough over and cook the other side for just a minute or two and then remove the pizza dough from the grill with the semi cooked side on the bottom. (I put mine back onto the foil lined cookie sheet I started with).
- Top with mozzarella cheese, peaches, basil and half of the Gorgonzola cheese. Put the cookie sheet back on the grill for just a couple of minutes until the underside of the dough had browned and the cheeses have melted.
- Remove the pizza from the grill and let cool for 5 minutes. Top with salad greens, toasted walnuts, blueberries and the remainder of the Gorgonzola cheese Sprinkle with some olive oil and balsamic vinegar if desired.
- Cut into squares and enjoy!
With summer here, Pillsbury knows you and your family want to enjoy the outdoors as much as possible. So at your next BBQ, why not grill pizza for a family fun night.
Go to http://www.pillsbury.com/Cooking-Occasions/Occasions/Outdoor-Eating/How-to-Grill-Pizza
Disclosure: Compensation was provided by General Mills via Glam Media.
The opinions expressed herein are those of the author and are not indicative of the opinions or positions of General Mills.