Grilled Antipasto Pizza Recipes

GRILLED ANTIPASTO PIZZA

Steps:

• Heat gas or charcoal grill. In medium bowl, toss mushrooms, bell pepper and 2 tablespoons of the dressing. Place vegetables in grill basket (grill "wok").
• Place grill basket on grill over medium heat. Cover grill; cook 4 to 6 minutes, shaking grill basket to turn vegetables occasionally, until bell pepper is crisp-tender. Coarsely chop vegetables.
• Brush pizza crust with remaining 2 tablespoons dressing. Sprinkle with 1/2 cup of the cheese. Arrange tomatoes on cheese. Top with grilled vegetables, onions, olives and remaining 1/2 cup cheese.
• Place pizza directly on grill over medium heat. Cover grill; cook 8 to 10 minutes or until crust is crisp and cheese is melted.

GRILLED PIZZA

Steps:

• For the pizza dough: Place the all-purpose flour, salt, sugar and yeast in the bowl of a food processor and pulse to combine. With the motor running, slowly add the olive oil and water; once added, continue mixing for 1 minute.
• Transfer the dough to a work surface and knead until smooth.
• Divide the dough into 3 even pieces and form into balls. Spray with cooking oil and then place in a large resealable plastic bag. Refrigerate overnight or up to 4 days for best flavor. (See Cook's Note.)
• When ready to bake, transfer each dough ball to a lightly oiled bowl, cover and set aside until doubled in size, about 1 hour.
• Make the pizza pies: Preheat a gas grill to 500 degrees F or get a charcoal grill as hot as you can. Lightly dust a work surface with all-purpose flour.
• For each pizza: Gently flatten a piece of dough with the palm of your hand and then roll it into a 10- to 11-inch round, about 1/8 to 1/4 inch thick. Don't worry if it's not perfectly or even barely round; just make sure it's of uniform thickness (even if it's the shape of a beaver tail!).
• Sprinkle a pizza peel with semolina flour and transfer the stretched dough to the peel. (If you don't have a peel, use the back of an upturned sheet pan instead.) Slide the dough directly onto the grill. Cook until golden grill marks appear, about 1 minute per side; use tongs to flip.
• For the white pizza: In a small bowl, mix together the ricotta and fontina cheeses along with the thyme, rosemary, honey and some salt and pepper. Brush a grilled crust with olive oil. Spread with the cheese mixture in an even layer. Use the peel to return the pizza to the grill. Cover and cook for about 3 minutes, until the cheese is completely melted and the crust is fully browned. Remove from the grill and top with the prosciutto and arugula.
• For the margherita pizza: Brush a grilled crust with olive oil and spread evenly with the marinara sauce. Top with the torn mozzarella and sprinkle with the Parmigiano-Reggiano. Use the peel to transfer the pizza to the grill. Cover and cook until the cheese is melted and the crust is golden brown. Remove from grill and top with torn basil.

GRILLED ANTIPASTO PLATTER

Steps:

• To make the Garlic and Herb Oil, put all the ingredients into a small saucepan and put it over low heat. Cook for about 5 minutes, just until it becomes aromatic. Set aside and allow the oil to cool.
• Bring a large pot of water to a simmer. Squeeze in the juice from 1 lemon and throw the lemon halves in as well. Trim and halve the artichokes and remove the chokes. Put them into the pot and cook them until they are tender, about 10 minutes. Drain and set aside.
• Heat the grill to low. Have a large shallow dish filled with 1 cup olive oil. Coat the eggplant, zucchini, peppers, artichokes, scallions, and tomatoes separately with the oil. Grill the vegetables, basting generously with the Garlic and Herb Oil, until tender and soft: about 10 minutes for the eggplant, 8 minutes for the zucchini, 15 minutes for the peppers, 10 minutes for the artichokes, and 5 minutes for the scallions and tomatoes. Arrange them on a large platter and garnish with the olives, cheese, and herbs. Squeeze over the remaining lemon juice and drizzle with a bit of olive oil.

GRILLED VEGETABLE ANTIPASTI

Steps:

• Mix olive oil, vinegar, garlic, sugar, salt and black pepper. Place vegetables in a large non-reactive baking dish. Cover with marinade and let sit for 1 hour, turning vegetables every 15 minutes.
• Heat grill on high. Grill vegetables until all are marked and cooked through. Remove once browned; do not let vegetables burn. Arrange the vegetables on a platter.

GRILLED SALAD PIZZA

Steps:

• Prepare a grill for medium heat.
• For the salad: Whisk the vinegar, 1/2 teaspoon salt, several grinds of pepper and the oregano together in a large salad bowl. Slowly whisk in the oil to make a smooth dressing. Whisk in the Parmesan. Add the garlic clove and let sit for about 30 minutes to infuse (about as long as it takes to prepare the pizza).
• Just before serving, discard the garlic clove. Add the tomatoes, cucumber, red onion, giardiniera, artichokes, olives, provolone and salami to the bowl and toss to coat. Add the romaine and toss again.
• Meanwhile, for the pizza: Stir together the ricotta and chopped garlic in a small bowl. Stir in enough cream or milk to make a spreadable mixture. Season with salt and pepper. Brush a 14-inch or larger pizza pan with oil. Form the pizza dough into a ball and place on the pan. Brush the dough with oil. Use your fingers to gently stretch the dough to a 12- to 13-inch round. Brush the top of the dough once more with oil.
• Quickly flip the pizza over the grill and remove the pan, leaving the dough round on the grill. Grill, covered, until the bottom of the dough is golden, has distinct grill marks and the top is set, about 3 minutes. Flip the dough so the grilled side is up. Brush the crust with olive oil. Spread the ricotta mixture almost to the edges. Sprinkle with the mozzarella, Parmesan and pecorino. Cover the grill and cook until the cheese is melted and the bottom crust is crisp and golden, 6 to 7 minutes.
• Remove the pizza from the grill and cut into 8 slices. Sprinkle the pizza with red pepper flakes and oregano. Pile the salad on top and serve.

MINI ANTIPASTO PIZZAS

Steps:

• Preheat the oven to 450 degrees F and line 2 rimmed baking sheets with parchment paper. Spray the parchment with nonstick cooking spray and set aside.
• Prep all your toppings by cutting everything into small bite-size pieces.
• On a lightly floured surface, divide the dough into 4 pieces, then divide each piece into 4; you should end up with 16 pieces of dough. Spray your hands with nonstick cooking spray if the dough is sticking. Working one at a time, begin to stretch and flatten the dough with your hands, adding flour as needed to prevent sticking. Transfer it to the baking sheet and continue to stretch the dough until it's about 4 inches in diameter. Continue the process with the remaining pizza dough, placing 8 rounds on each baking sheet.
• Start with a spoonful of the sauce of your choice, spreading into a thin layer. Top your pizzas as desired, being sure to not load the pizza with too many toppings or it will not cook evenly.
• Bake until the crust is golden and the cheese is melted, 15 to 20 minutes. Remove the pizzas from the oven and top with fresh toppings and a light drizzle of olive oil. Transfer the pizzas to a platter and serve.