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<< Previous   of   Next >> Associated Press  (click to enlarge) This grilled white pizza with greens uses thinly sliced toppings and is assembled right on the grill. (click to enlarge) Grilled white pizza with greens (click to enlarge) Grilled white pizza with greens   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Wednesday, May 14, 2008 How to make pizza on the grill By J.M. Hirsch Associated Press Great pizza on the grill requires some serious speed. And while that makes grilled pizza an excellent weeknight dinner candidate in summer, it also means you need to pay more attention to prep than you normally might. Here's what you need to know. THE DOUGH Buy prepared dough from the grocer or, for the best quality, go to your favorite pizza joint and ask to buy a ball of dough. Before you try to stretch it out, let it come to room temperature for about an hour. If you don't, the dough will be tough and refuse to stretch. THE TOPPINGS Because pizza cooks so quickly on the grill, most toppings need to be thinly sliced and fully prepared before they get on the pizza. This is a good time to use the greens you pick up at the farmers market. Grill or saute them separately before putting them on the pizza, before the dough ever hits the grill. THE METHOD Grilled pizza is assembled on the grill, not in the kitchen. Start by placing the plain dough on the hot grill and cooking the bottom. The dough then is flipped and the toppings are added to already grilled side while the second side cooks. Grilled white pizza with greens 1 ball prepared pizza dough, room temperature 2 tablespoons extra-virgin olive oil, plus extra for grilling and serving 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes 1 large leek, trimmed and cut into thin rounds 6 cups chopped greens such as kale, chard or spinach Salt and freshly ground black pepper to taste 2 cups shredded Gouda cheese On a lightly floured counter, use your hands to flatten the dough. Cut the dough in two, then use a rolling pin to roll each half into a 10-inch round or oval. Place a moist, but not wet, towel over the dough and set aside. In a large skillet over medium-high, heat the oil. Add the garlic, red pepper flakes and leek. Saute until the leek is tender and just starting to brown. Add the greens and saute until just wilted, about 4 to 5 minutes. Season with salt and pepper. Transfer the greens mixture to a bowl and set aside. Preheat a grill on medium-high. Assemble all ingredients near the grill. Drizzle the top of each pizza dough with olive oil, then use a pastry brush to coat evenly. Carefully place the pizza dough rounds on the grill, oil-side down. Grill until the dough begins to lightly brown and is covered with distinct grill marks, about 2 minutes. Drizzle the top of each dough round with additional oil, then use tongs to flip each over. Use the tongs to spread half of the greens mixture over each pizza, then top each with 1 cup of shredded cheese. Close the grill cover and cook another 3 minutes, or until the bottoms are cooked and the cheese has melted. If the dough cooks too quickly, turn off one side of the grill and move the pizzas to that side. Before serving, drizzle each pizza with olive oil. Makes 2 servings.

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