Grilled Pizzas with Mozzarella and Parmigiano Reggiano

Grilled Pizzas with Mozzarella and Parmigiano Reggiano

Rated:
Recipe Rating: 3.67477
Serves 4 to 6
Flavorful Parmigiano Reggiano and fresh mozzarella are the big stars on this rustic pizza. We suggest you try an oval shape for these grilled pies; use two spatulas to move them easily on and off the grill.
Ingredients: 
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon chopped fresh thyme
  • 1 (3-ounce) piece Parmigiano Reggiano cheese
  • 1 pound whole wheat pizza dough, thawed if frozen
  • Whole wheat flour for dusting
  • 1/2 pound fresh mozzarella cheese, thinly sliced
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Method: 
In a small bowl, combine oil, garlic and thyme. Let sit for at least 30 minutes and up to 1 hour to infuse flavors. Using a vegetable peeler, remove about 20 thin ribbons from chunk of Parmigiano Reggiano (about 2 ounces total). Set aside.  

Prepare a grill for medium heat cooking. Divide pizza dough into 2 equal balls. On a lightly floured surface, roll each ball out to a rough oval about 12 inches long and 7 inches wide. Brush on both sides with some of the infused oil. Transfer to baking sheets or cutting boards and cover dough with kitchen towels or parchment paper.  

Place dough ovals 1 at a time on the grill and cook until bottoms are browned and charred in spots, 2 to 3 minutes, using 2 spatulas to move and rotate crusts frequently. Transfer crusts, browned-side up, back to the baking sheets. Layer with mozzarella, tearing pieces if necessary so they are evenly spaced, and cover with Parmigiano Reggiano ribbons. Slide pizzas 1 at a time back on the grill. Cover grill and cook until bottoms are browned and cheese is melted and bubbling, about 5 minutes, rotating pizzas frequently. Drizzle pizzas with remaining infused oil.  
Nutritional Info: 
Per Serving: 410 calories (22 from fat), 15g total fat, 10g saturated fat, 45mg cholesterol, 490mg sodium, 27g carbohydrates, (4 g dietary fiber), 17g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.