Description
This grilled pizza combines the smoky flavor of charred dough with the sweetness of roasted peppers and nectarines, creamy fresh ricotta, and a burst of fresh herbs. It’s a vibrant, light, and delicious summer main course ideal for entertaining or a special weeknight meal.
Ingredients
Units
Scale
Pizza Dough
- 1 recipe pizza dough (about 32 ounces, divided into 8 (4-ounce) balls)
Toppings
- Assorted sweet peppers, about 5 large, 10 small, or a mix
- 1/3 cup extra virgin olive oil, plus more for drizzling
- 3 nectarines, sliced 1/4-inch thick
- 16 ounces fresh ricotta cheese
- 3 tablespoons basil chiffonade
- 3 tablespoons minced parsley leaves
- Sea salt, to taste
- Fresh ground black pepper, to taste
Instructions
- Prepare the Dough: Roll each dough ball into a 10-inch circle on a lightly floured sheet of parchment paper. Trim the parchment around each dough circle for easy handling. Arrange the dough rounds on a tray, cover with a damp towel, and let rise in a warm place for 30 minutes.
- Preheat and Prepare the Grill: Heat the grill until the coals are completely gray and very hot. Bank the coals to one side to create zones of high and indirect heat.
- Roast the Peppers: Grill the peppers over the hottest part of the grill, turning every 1–2 minutes until nicely charred on all sides. Remove peppers to a plate and cool slightly. Once cool enough to handle, slice peppers into 1/4-inch round slices and discard seeds.
- Organize Toppings: Set up a station near the grill with olive oil (and a brush), sliced peppers, nectarines, ricotta, herbs, salt, and pepper for quick assembling. Have a timer handy.
- Grill the Dough: Select a prepared dough round and lightly brush the top with olive oil. Flip the dough (parchment-side up) onto the hot part of the grill, then peel off the parchment paper. Grill for 90 seconds, then check for browning. If not browned, grill for another 30 seconds.
- Flip and Add Toppings: Flip the pizza crust and move it to the cooler side of the grill. Quickly brush with olive oil, top with grilled peppers, nectarines, and dot with about 4 tablespoons ricotta.
- Finish Grilling: Cover the grill and cook the pizza for another 2–3 minutes so the ricotta warms slightly and the edges of the crust crisp.
- Garnish and Serve: Remove the pizza from the grill, top with basil, parsley, sea salt, black pepper, and a drizzle of olive oil. Slice and serve immediately, or keep warm in a 200°F oven.
- Repeat: Repeat the process for remaining dough balls and toppings until all pizzas are assembled and grilled.
Notes
- You can use any pizza dough recipe, just ensure you have a total of 32 ounces of dough divided into 8 balls.
- These pizzas are best eaten fresh off the grill, but you can keep them warm in a 200°F oven if needed.
- Try to use very fresh ricotta for best flavor and texture.
- Experiment with other summer fruits like peaches in place of nectarines.
- Don’t worry if your pizza shapes aren’t perfect; the rustic look is part of their charm.
Nutrition
- Serving Size: 1 pizza (1/8 of recipe)
- Calories: around 350
- Sugar: 7g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg
