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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.
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.
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.
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.