Grilled Pizza with Salami, Olives and Goat Cheese
Cooked on a backyard grill using our granite stone, this pizza emerges with a crisp golden crust—just like you’d enjoy in an Italian pizzeria.
- All-purpose flour for dusting
- 1/2 batch thin-crust pizza dough (see related recipe at left)
- 1/3 cup tomato sauce
- 1/2 cup grated mozzarella cheese
- 4 oz. thinly sliced salami
- 1/4 red onion, cut into 1/2-inch slices
- 10 picholine olives, pitted
- 10 niçoise olives, pitted
- 2 oz. goat cheese, crumbled
- 2 Tbs. fresh oregano leaves
Place a granite pizza stone on a cold grill, cover the grill, and preheat over medium heat until the internal temperature of the grill registers 475° to 500°F, about 20 minutes.
On a floured work surface, roll out the pizza dough into a 10-inch round about 1/8 inch thick, dusting with flour as needed. Lightly dust a pizza peel with flour and lay the dough on top. Spread the tomato sauce on the dough, leaving a 1/2-inch border. Sprinkle the mozzarella over the tomato sauce. Top with the salami, onion, olives, goat cheese and oregano.
Carefully slide the pizza onto the preheated pizza stone, cover the grill, and bake until the crust is golden brown and the cheese is bubbly, 8 to 10 minutes. Using the pizza peel, transfer the pizza to a cutting board and cut into slices. Serve immediately. Makes one 10-inch pizza; serves 2.