Ingredients
- 1 pound pizza dough (fresh or frozen thawed)
- 1 1/2 cups fresh mozzarella cheese, coarsely shredded
- 1/2 cup part-skim ricotta cheese
- 1/3 cup freshly Pecorino Romano cheese, grated
- 1/2 teaspoon coarsely ground black pepper
- 1 tablespoon chopped fresh parsley leaves
How to Make
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Step 1: Prepare outdoor grill for covered, direct grilling on medium-low.
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Step 2: Cut dough into 4 equal pieces.
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Step 3: On one end of oiled cookie sheet, with fingertips, spread and flatten 1 piece of dough to about 1/8-inch thickness (Edge does not need to be even).
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Step 4: On same cookie sheet repeat with another piece of dough.
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Step 5: Repeat with a second oiled cookie sheet and remaining dough.
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Step 6: Place all 4 pieces of dough oiled side down on hot grill grate.
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Step 7: Cook 2 to 3 minutes or until grill marks appear on underside (dough will stiffen and puff).
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Step 8: With tong, turn crusts over.
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Step 9: Working quickly, top crusts with mozzarella; then dollop with ricotta, and sprinkle with Pecorino Romano cheese and pepper. Cover grill and cook pizzas 3 to 4 minutes longer or until undersides are evenly browned and cooked through.
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Step 10: Transfer to cutting board; sprinkle tops of pizzas with parsley.
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Step 11: Cut into wedges.
Tips & Variations
- Outdoor grill
We hope you enjoy this recipe!
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