Made without the usual tomato sauce, this elegantly simple “white” pizza shows off the delicately smoky flavor imparted by the grill.
- Extra-virgin olive oil for brushing
- 1/2 batch Food-Processor Pizza Dough
- 1 cup (8 oz./250 g) ricotta cheese
- Kosher salt, to taste
- 1/2 cup (2 oz./60 g) grated Asiago cheese
- 20 basil leaves, torn into pieces
- Spicy chile oil for drizzling (optional)
Prepare a hot fire in a gas grill, leaving the center burner on medium-low heat. Lightly brush a steel grill pizza pan with olive oil.
On a lightly floured surface, roll out one pizza dough ball into a 12-inch (30-cm) round and transfer to the prepared pizza pan. Brush the dough evenly with olive oil. Spread half of the ricotta cheese onto the dough, leaving a 1/2-inch (12-mm) border uncovered; sprinkle lightly with salt. Sprinkle with half of the Asiago cheese.
Place the pizza pan in the center of the grill and cover the grill. Bake until the crust is crisp and well browned and the cheese is melted, 5 to 6 minutes. Transfer the pizza to a cutting board. Top with half of the basil and drizzle with chile oil. Cut into slices and serve immediately. Repeat with the remaining ingredients. Makes two 12-inch (30-cm) pizzas.
Williams-Sonoma Test Kitchen