Grilled Pizza with Pesto, Chard & Goat Cheese
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
4 leaves chard
1 bunch scallions, ends trimmed
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)
⅔ cup prepared pesto
4 ounces herbed goat cheese
2 tablespoons fresh chives, minced
Directions
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).
On a baking sheet, toss the chard and scallions with olive oil, salt and pepper.
Place the chard and scallions directly over high heat and cook until charred throughout, about 3-4 minutes. Move to a cutting board and roughly chop.
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 dough onto direct heat and cook until well-browned, 2-3 minutes.
Flip the crust back onto the baking sheet (so the cooked side of the crust is face up). Spread pesto on the warm crust, dot with goat cheese, and add the chopped chard and scallions. 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 goat cheese is softened, about 5-8 minutes.
Remove the pizza from the grill and garnish with chives before serving.
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