Grilled Mozzarella Topped Pizza

Votes: 1

How to Make - Grilled Mozzarella-Crested Pizza

Time: 3 hours 30 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 592, total fat 30 G., saturated fats 13 G., proteins 30 G., carbohydrates 51 G., fiber 3 G., cholesterol 66 mg, sodium 1335 mg, sugar 3 G.

A key requirement for baking a perfect pizza is a hot oven, which is especially difficult in the summer when the weather is already hot. An outdoor grill can be a lifesaver! You can also cook pizza on it, and it's not at all difficult. For this pizza, you'll need a baking sheet to prevent it from sticking to the grill, but at the very end, you can transfer the pizza directly to the grill for a crispy crust. This pizza also comes with a delicious surprise: gooey mozzarella cheese on the edge.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/3 cup olive oil
900 g of store-bought pizza dough
1 can (425 g) of canned crushed tomatoes
2 cloves garlic, finely grated
10 mozzarella sticks
6 tbsp. l. freshly grated parmesan
450 g semi-skimmed mozzarella, thinly sliced
40 slices pepperoni
Torn basil leaves, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yeast dough, mozzarella cheese, Parmesan cheese, pizza sauce, pureed tomatoes, pepperoni sausage, basil

Cooking the dish according to the recipe:

Drizzle olive oil over a 27x42 cm (11x17 in) rimmed baking sheet. Transfer the dough to the baking sheet, turning it over to coat it with oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the baking sheet, about 1.5 to 2 hours.
Slide your hands under the dough, lift it, and gently stretch it to fit the baking sheet. It's okay if the dough doesn't stretch to the corners. Cover loosely with plastic wrap and set aside to rise for 30-45 minutes.

While the dough is rising, preheat the grill to high heat: 260°C-315°C. In a medium bowl, combine the tomatoes, garlic, 1/2 teaspoon of salt, and some freshly ground black pepper.
Once the dough has risen, place cheese sticks around the perimeter, leaving 1 cm from the edge. Fold the dough over the cheese sticks, completely enclosing them, then gently pinch the dough to seal, creating a border with the filling. Gently pull the dough to the edges of the baking sheet. Sprinkle 3 tablespoons of Parmesan cheese evenly up to the edge. Arrange mozzarella slices on top, within the border with the filling. Place tomatoes on top of the mozzarella, inside the border. Top with pepperoni and sprinkle with the remaining 3 tablespoons of Parmesan cheese.
Place the pizza pan directly on the grill grate, cover the grill with the lid, and cook until the crust is golden brown around the edges, about 15 minutes. Using a large metal spatula, transfer the pizza directly to the grill grate, cover with the lid, and continue cooking until the crust is deep golden brown and the mozzarella is bubbly and lightly browned, about 10 more minutes. Transfer the pizza to a cutting board and let it rest for 10 minutes. Sprinkle with fresh basil and cut into squares.

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