I’ve been noticing on FoodTV that lots of chefs have been making pizzas on the grill. Naturally they start with pizza dough, but being lazy I thought I’d share a shortcut. Now it’s not completelySouth Beach Diet friendly but certainly a treat once you’re in Phase 2.
Instead of making (or buying) pizza dough, I buy the best focaccia I can find to use as the base. If you can find a whole wheat or multigrain one – bonus for South Beachers!
So here’s the simple recipe for us cheats…I promise your guests will still be impressed. The crust is crunchy on the outside and tender on the inside and the topping melts gloriously.
Prep time: 5 minutes plus 15 to warm up a gas grill. You could probably do this on a grill pan on top of the stove as well.
Grill time: 6 minutes
1 focaccia loaf (I like ones with rosemary or other herbs)
Olive oil for basting the top & bottom
3-4 Bocconcini, (fresh mozzarella balls) sliced ¼” thick (it depends on how big they are)
Tomatoes, sliced ½” (again it depends on how big they are – figure 8 slices or so)
1 tbsp fresh basil, chiffonade (or coarsely chopped)
Sea salt & freshly ground black pepper
Optional items: Italian salami, julienned; black olives, pitted & sliced; anchovies, etc. Just remember not to get too carried away with toppings. This is one time where less REALLY means BETTER. Too many toppings = soup! No one wants soggy pizza.
1. Preheat the grill (10-15 minutes) Please make sure there’s no leftovers stuck from yesterday’s dinner!
2. Baste the top of the focaccia with olive oil and grill top down for 3-4 minutes over medium high heat. Baste the bottom of the bread and flip (aren’t the grill marks gorgeous!?!). Lay the cheese, then the tomatoes (and whatever else), close the cover and grill for another 3 minutes or so.
3. Remove from the grill, sprinkle with basil (or whatever your favorite fresh herb is), season with sea salt & freshly ground black pepper and serve.
Great with a salad for a hot summer eve.
Related links: Food and Drink recipes SHF South Beach Diet