WEEKDAYS 1e|12c|p

Clinton and Carla's Grilled Pizza

Carla Hall, Clinton Kelly
Servings: 4 to 6
1 to 30 min

Fire up your grill for this tasty treat!

  • Ingredients
  • step-by-step directions
Clinton and Carla's Grilled Pizza
  • 1 ball store bought pizza dough
  • 1/2 cup olive oil
For Clinton's Version:
  • 2 cloves garlic
  • 1/4 pound prosciutto
  • 2 cups arugula
  • 1/2 cup fresh ricotta
  • 1 pound fresh mozzarella ball (sliced)
For Carla's Version:
  • 1 zucchini (sliced into thin coins)
  • 1/2 cup crumbled feta
  • 1 bunch dill
  • 1 lemon (juice and zest)
  • 1/2 cup cherry tomatoes (halved)
  • bench flour for dusting the table
  • 1 clove garlic
  • salt and pepper
  • Heat your grill/grill pan to high heat.
  • Using your hands, or a rolling pin, stretch pizza dough into a round about a 1/4 inch thick, making sure there is no lip, and the dough is evenly flat. 
  • Oil your grill pan, and brush the top of your pizza liberally with oil. Place the dough--oil side down--on the grill pan, and let it cook until it begins to crisp and char, 6-7 minutes. Flip the dough, and begin topping the char side. Reduce heat to medium-high, or move off the flame while topping with desired toppings. 
  • For Clinton's Version: Rub the crust with the garlic, and then top with mozzarella and ricotta. Bake for 5 minutes at 350F, or until cheese melts. Remove pizza from oven and top with prosciutto and arugula.
  • For Carla's Version: Sprinkle the crust with feta, and top with zucchini, garlic, lemon juice and zest, salt, and cherry tomatoes. Bake at 350F for 5 minutes or until cheese melts. Remove pizza from oven and top with fresh dill.
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