Grilled Tenderoni Pizza
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 315, total fat 15 G., saturated fats 5 G., proteins 12 G., carbohydrates 32 G., fiber 2 G., cholesterol 32 mg, sodium 743 mg, sugar 11 G.
Calories 315, total fat 15 G., saturated fats 5 G., proteins 12 G., carbohydrates 32 G., fiber 2 G., cholesterol 32 mg, sodium 743 mg, sugar 11 G.
The combination of spicy pepperoni and sweet honey makes this pizza stand out from other similar recipes. To save time, use store-bought crust. Grill the crust until blackened, then top it with all the toppings and heat it on the cooler side of the grill until the cheese melts. The perfect appetizer for grill parties!
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.
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:
- 3 tablespoons of honey
- 3 tablespoons Calabrian chili paste
- Premium flour for working with dough
- 220 g fresh store-bought pizza dough or dough from your favorite local pizzeria, at room temperature
- 1 can (400g) whole tomatoes, pureed by hand or through a vegetable grinder
- Olive oil to drizzle
- 80 g fresh mozzarella, torn into pieces
- 110 gr. pepperoni slices
- Freshly grated Parmesan, for serving
- Fresh basil leaves, for sprinkling
We recommend
Recipes with similar ingredients: yeast dough, Calabrian pepper (paste), tomatoes, honey, pepperoni sausage, basil
Cooking the dish according to the recipe:
- Preheat half of the grill to medium-high heat. Combine the honey and chili paste in a small bowl and set aside.
- Flour your work surface. Roll the pizza dough into a circle 25-30 cm in diameter, ensuring a uniform thickness. Place the dough on the grill over direct heat and cook until lightly charred but still soft and pliable, 2-3 minutes per side. Remove from the grill.
- Drizzle the pureed tomatoes with a little olive oil. Spread the tomatoes evenly over the pizza crust, then top with mozzarella, pepperoni, Parmesan, and a drizzle of olive oil.
- Place the pizza on the cool side of the grill and close the grate. Cook until the cheese is melted and bubbly, 8-10 minutes. Drizzle the pizza with hot honey and sprinkle with basil leaves.
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