Recipe from: ferdakost Image credit: Marion |
Grilled
Cheese Pizza
“This recipe
make six, thin pizzas. I usually either halve the recipe, or make enough for
two dinners. If you don't have a BBQ grill, you can use the grill in your oven.
Will work just as well. And, as always, you can top these pizzas with whatever
you like - this is just my personal favorite. But I heartily encourage you to
experiment with pizza toppings. It's nearly as fun as eating!” Marion
Ingredients:
1 recipe
pizza dough, rolled into six disks
1 recipe
tomato sauce
250 g. (3
cups) Gruyere cheese, grated
200 g. (2 ½
cups) Comté cheese, grated
200 g. (2 ½
cups) Parmigiano reggiano cheese, grated
250 g. (3
cups) Appenzeller cheese, grated
100 g. (3
oz.) French goat cheese, in slices (optional)
3-4 tbsp. capers
150 g. (6.1
oz.) green olives, pitted and sliced in two
4 tbsp. fresh
basil, finely chopped
4 tbsp. fresh
rosemary, finely chopped
2 tbsp. fresh
tarragon, finely chopped
Smoked
paprika powder
Olive oil
Directions:
Place one or
two pizza disks (depending on size of your grill) on a warm grill.
Brush with
olive oil on one side, and flip the dough around.
Brush olive oil on the second side.
Check the
pizza bottom often - when it is golden, you can flip the pizza around again.
Spread a thin
layer of tomato sauce on each pizza, and get the toppings on quickly.
When the
bottom of the pizza is golden again, remove the pizza from the grill, let cool
slightly, and serve warm.
Repeat with
remaining pizzas.
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