Grilled pizza means your favorite family dinner doesn’t have to leave your kitchen over-heated once the summer kicks in. This recipe is for something a little different from your typical slice but the technique still works if you like the classic. Just substitute your favorite toppings and enjoy.
Grilled White Pizza with Artichoke and Arugula
1 ball of pizza dough, about 1 lb. (found in the freezer section at a grocery store)
Extra virgin olive oil
White pizza sauce (recipe below)
Grated mozzarella cheese
Marinated Artichoke Hearts
If you are working with frozen pizza dough, I like to start by defrosting it in the refrigerator the night before. That way its ready and pliable when its time for dinner.
To start your pizza, preheat your grill to high. As your grill is preheating, oil a large baking sheet and stretch out your pizza into an even circle/oval shape. I find this easiest to do on the oiled sheet pan.
Next, mix the ingredients of your white pizza sauce in a small bowl.
White Pizza Sauce
3 tablespoons whole milk ricotta
2 tablespoons whole milk
1/4 teaspoon garlic powder
Sea salt to taste
Once you’re grill is heated, take another baking sheet and add separate bowls of your white sauce, your mozzarella and your artichoke hearts. Basically you want everything handy BEFORE you start grilling.
Start by laying your oiled and shaped pizza dough on the hottest part of the grill. Grill for about 2 minutes with the lid on. Then flip the pizza and quickly top with your white sauce, mozzarella and marinated artichokes. Grill with the lid on until the cheese has melted (about 3 minutes). Remove carefully and allow to cool. Add arugula and drizzle with olive oil before slicing.