Monday, June 8, 2009

Grilled San Diego Pizza


1 refrigerated pizza crust
1 cup marinara sauce
8oz shredded mozzarella cheese
4oz crumbled feta cheese
1 ripe avocado
1/4 small red onion, thinly sliced
1 Tbs dried basil
1 tsp garlic powder
1/4 cup cornmeal


Pre-heat grill on the lowest setting (or, if you are baking it, pre-heat the oven according to the pizza dough package directions.) Spread cornmeal onto the pizza peal – this will prevent it from sticking. If you don’t have a peal, you can use a baking sheet that doesn’t have any edges. Open the pizza dough and spread onto peal (or pan). Sprinkle the dough with garlic powder.

Once the dough is on the grill, it will cook quickly so you need to have all of the other ingredients ready to go. Open the jar of marinara sauce and get a spoon to spread it onto the dough. Open the feta cheese. Slice the red onion. Cut open the avocado, remove the pit and slice the avocado in the skin. Have a spoon ready to scoop it out. Once everything is assembled, go to the grill.

Slide the dough onto the grill. Close the lid and allow it to cook for about 2 minutes. Once it is starting to brown on the bottom, slide the peal (or the pan) under the dough. Flip the dough back onto the grill, with the other side down, and the browned side up. Turn off the grill (there will be enough residual heat to finish the pizza). Spread the sauce onto the dough. Sprinkle on the dried basil. Sprinkle on the mozzarella and feta cheese. Add the red onion. Scoop out the avocado slices and place them on the pizza. Work as quickly as you can so that there is plenty of heat left to finish the cooking (enlist a kiddo or hubby to help). Close the lid to the grill and allow it to sit for about 5 minutes – until the cheese is melted and the dough is crispy.

Slide the peal (or the pan) under the pizza. Slice into 8 slices and enjoy!

Serves 4
To see what I spent on this recipe and read the story behind it, see my other blog here.

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