Grilled Pizza

Name: Grilled Pizza
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 6 servings Canola oil, for frying; 6 servings Cayenne pepper; 1 teaspoons fennel seed; 1 Tbsp chopped fresh parsley leaves, plus more for garnish; 6 servings Garlic powder; 454 grams ground pork; 6 servings Kosher salt and freshly cracked black pepper; 224 grams grated mozzarella cheese; 3 Tbsps extra-virgin olive oil; 6 servings Onion powder; 6 servings Paprika; 1 store-bought pizza dough; 1 jar favorite pizza sauce; 6 servings Red pepper flakes

The recipe Grilled Pizza can be made in around 30 minutes. This recipe serves 6. This main course has 617 calories, 29g of protein, and 37g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up paprika, mozzarella cheese, fennel seed, and a few other things to make it today. It is perfect for The Fourth Of July. This recipe is typical of Mediterranean cuisine.

Instructions

Watch how to make this recipe.

Special equipment: 3-inch biscuit cutter

Ingredients you will need

Biscuits

Preheat the grill over medium heat.

Equipment you will use

Grill

Coat a large saute pan over medium heat with canola oil.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Add the fennel seeds, red pepper flakes, to taste, and the pork, and brown for about 3 minutes.

Ingredients you will need

Red Pepper Flakes

Fennel Seeds

Pork

Add garlic powder, onion powder, paprika, cayenne pepper, and salt and pepper, to taste. Cook for a few more minutes, then stir in the parsley.

Ingredients you will need

Salt And Pepper

Cayenne Pepper

Garlic Powder

Onion Powder

Paprika

Parsley

Stretch out the dough to make it wider. On a floured surface, roll the dough into a thin disk. Using a biscuit cutter, cut out circles and brush 1 side with olive oil. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Olive Oil

Biscuits

Dough

Roll

Put the dough circles on the grill, oil side down.

Ingredients you will need

Dough

Cooking Oil

Equipment you will use

Grill

Brush more oil on other side and season again with salt and pepper. Grill for 1 to 2 minutes on each side. When cooked remove them from the grill.

Ingredients you will need

Salt And Pepper

Cooking Oil

Equipment you will use

Grill

Top each mini pizza with desired amount of the pizza sauce, pork mixture and cheese. Return the pizzas to the grill and close the lid. Cook until the cheese melts and the pork mixture is warmed through, about 1 to 2 minutes.

Ingredients you will need

Pizza Sauce

Cheese

Pork

Equipment you will use

Grill

Transfer to a serving platter, garnish with fresh chopped parsley and serve.

Ingredients you will need

Parsley

Equipment

Grill

Frying Pan

Ingredients

Servings:

6servings

Canola oil, for frying 6servings

Cayenne pepper 1teaspoons

fennel seed 1Tbsp

chopped fresh parsley leaves, plus more for garnish 6servings

Garlic powder 454grams

ground pork 6servings

Kosher salt and freshly cracked black pepper 224grams

grated mozzarella cheese 3Tbsps

extra-virgin olive oil 6servings

Onion powder 6servings

Paprika 1

store-bought pizza dough 1jar

favorite pizza sauce 6servings

Red pepper flakes

Recommended wine: Sangiovese, Shiraz, Barbera Wine

Sangiovese, Shiraz, and Barbera Wine are great choices for Pizza. The best wine for pizza depends on the toppings! Red sauce pizza will call for a red wine with some acidity, such as a barberan or sangiovese. Add pepperoni or sausage and you can go bolder with a syrah. You could try Poliziano Vino Nobile di Montepulciano Asinone. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 45 dollars per bottle.

Poliziano Vino Nobile di Montepulciano Asinone

"The 2000 Vino Nobile di Montepulciano Vigna Asinone is from a saddle-back hillside vineyard to the west of the city. It is unquestionably a top source of superior Sangiovese. Darker, more ruby and blacker in tonality than the regular bottling, warm and ripe in aroma with berries, vanilla, and cinnamon front and center, its flavors are long and focused. The continuity of flow across the palate is impressive, the density level high, and the force and elegance in excellent balance. The suppleness suggests a readiness which could well be deceptive. The wine will still be drinking well between 2012 and 2014."-Wine Advocate