Grilled Pizza With Charred Onions, Salami & Cherry Bomb Peppers
If you're going to make pizza at home, we would argue that throwing it on the grill makes for the tastiest crust possible. Plus, summer offers us a stellar variety of possible fresh veggie toppings, but who wants to turn on the oven in the heat? Hit the deck and fire up the grill!
Ingredients
8 ounces fresh mozzarella, sliced
1 medium red onion, cut into 3 or 4 thick slices
1 tablespoon olive oil, plus more for greasing pizza dough
½ teaspoon kosher salt
¼ teaspoon black pepper
½ batch favorite pizza dough (see recipe)
½ cup pizza sauce
4 ounces salami, sliced
3-4 cherry bomb peppers, sliced
Directions
Place the mozzarella slices on a paper towel and place another paper towel on top to dry them out slightly. Let sit for 15-20 minutes for best results.
Prepare a grill for both high heat and indirect heat. (For a charcoal grill, bank the coals on one side of the grill. For a gas grill, set half the burners to high and keep the other half turned off.)
In a small bowl, toss the onion slices with olive oil, salt and pepper.
Place the onion directly over high heat and cook until it’s soft and charred on both sides, about 8-10 minutes. Add the onion back to the bowl and let it cool until it’s time to top the pizza.
On a floured counter, roll out the pizza dough to a 12-inch circle. Oil both sides of the dough and move it to a baking sheet. Transfer the dough onto direct heat and cook until well-browned, about 2-3 minutes.
Flip the crust back onto the baking sheet (so the cooked side of the crust is face up). Spread the tomato sauce on the warm crust and top with the salami and grilled onions. Tear the mozzarella slices and place them evenly on the pizza. Finish with sliced cherry bomb peppers.
Transfer the pizza back onto direct heat, close the grill cover, and cook until the crust is lightly browned, about 2 minutes. Transfer the pizza to indirect heat, close the grill cover, and continue cooking until the cheese is fully melted, about 10 minutes.
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