| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 40 min |
| Cook: | 20 min |
| Yield: | 2 pizzas |
Ingredients
- 1 to 2 tablespoons canola oil
- 1 cup finely chopped white onion
- 2 to 3 serrano chiles with seeds, sliced (can use more depends on how spicy you want it)
- 2 cloves finely chopped garlic (about 2 teaspoons)
- 1 teaspoon garam masala
- 2 cups grape tomatoes or other, coarsely chopped and seeded
- 1 to 2 tablespoons fresh lime juice
- 1/2 cup coarsely chopped cilantro leaves
- Salt and freshly ground black pepper
- Homemade pizza dough or 1 (16-ounce) store-bought dough
- Olive oil, for grill
- 8 ounces fresh mozzarella cheese, shredded
Instructions
- Preheat the grill to 400 degrees F.
- Heat the oil in a large saucepan over medium-high heat. Add the onions and cook until just translucent, about 2 minutes, Add in the chile, garlic and the garam masala, stirring constantly for a minute or so until the mixture becomes fragrant. Add the tomatoes and cook until the tomatoes have softened slightly, about 2 minutes. Remove from the heat and transfer to a bowl. Stir in the lime juice and cilantro. Season with salt and pepper, to taste, and mix until well combined. Reserve.
- Cut the dough into 2 (8-ounce) pieces. Stretch the dough out on a lightly floured surface with your hands. When topping is ready and grill is at a consistent 400 to 450 degrees F (no hotter than 450), lightly brush the grill with olive oil. Place dough directly onto the grill surface. Close the grill cover and cook for 4 to 5 minutes. About 2 minutes in, open the grill and pop the air bubbles with a fork. The bottom should be brown with some charred spots but not burned or underdone. Close lid and continue cooking. Remove from grill and place on a work surface with the cooked/grilled side up.
- Lower the heat on the grill to medium-low so that the cheese has time to melt and the bottom does not burn.
- Spread half of the tomato mixture on each pizza, then evenly divide the cheese over the tomato mixture.
- Lightly oil the grill once more and carefully place the pizzas, tomato/cheese side up, onto the grill.
- Close the lid and let it cook slowly for another 5 to 10 minutes to allow the cheese to melt and so that the bottom does not burn. When the cheese is completely melted and the bottom is a nice even brown with some charred spots, remove from the grill to a cutting board, slice and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 299 |
| Total Fat | 17 g |
| Saturated Fat | 7 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 12 g |
| Cholesterol | 34 mg |
| Sodium | 506 mg |
Reviews
The flavors are amazing. We absolutely loved this pizza baked on our Weber grill pizza stone.