Grilled Backyard Brick Oven Fresh Tomato Pizza

The high heat generated by a grill cooks pizza crust quickly and gives it a charred appearance and flavor. For a fresh take on the traditional, top pizza with juicy ripe tomato slices instead of tomato sauce. Photo credit: Liren Baker from Kitchen Confidante.

The high heat generated by a grill cooks pizza crust quickly and gives it a charred appearance and flavor. For a fresh take on the traditional, top pizza with juicy ripe tomato slices instead of tomato sauce. Photo credit: Liren Baker from Kitchen Confidante.

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20m
PREP TIME
15m
COOK TIME
293
CALORIES
6
INGREDIENTS

Servings: 8

Ingredients

  • Step1
  • 2 tablespoons
  • 3 tablespoons olive oil, divided
  • 1/2 cup ricotta cheese
  • 4 medium vine-ripened tomatoes
  • 1 pound fresh pizza dough or frozen dough, thawed or 1 prepared thin pizza crust (12 inch)
  • 1 cup shredded mozzarella cheese, divided substitution Substitutions available
    • shredded Italian blend cheese

INSTRUCTIONS

  • 1 Mix Seasoning and 2 tablespoons of the oil in small bowl. Mix ricotta cheese and 1 tablespoon of the seasoned oil mixture. Refrigerate until ready to use. Brush tomatoes with remaining seasoned oil mixture.
  • 2 Stretch or roll dough on floured baking sheet to a 12- to 14-inch round, about 1/4-inch thick. Brush top of dough with remaining 1 tablespoon oil. Place oiled-side down on the grill. Close lid. Grill over medium heat 1 to 2 minutes or until grill marks appear on the bottom of the crust. Carefully flip crust over using tongs or spatula.
  • 3 Spread ricotta cheese mixture on crust. Layer with tomatoes and top with mozzarella cheese. Close lid. Grill 3 to 4 minutes longer or until cheese is melted and crust is browned. (Check pizza often to avoid burning. Rotate pizza, if necessary.) Slide pizza onto baking sheet. Slice and serve immediately.

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NUTRITION INFORMATION

(per Serving)

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