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Categories:
dough olive oil Purple sprouting broccoli garlic cooking spray balsamic vinegar freshly ground black pepper cornmeal Fontina cheese thyme center
Viewed: 45 - Published at: 4 years agoIngredients
- 12 ounces refrigerated fresh pizza dough
- 1 tablespoon olive oil
- 8 ounces purple sprouting broccoli or Broccolini, tough ends trimmed
- 6 garlic cloves, chopped
- Cooking spray
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons cornmeal
- 3 ounces Fontal or fontina cheese, shredded (about 3/4 cup)
- 1 tablespoon chopped fresh thyme
- 3 center-cut bacon slices, cooked and crumbled
Method
- Preheat grill to high heat.
- Remove dough from refrigerator. Let stand at room temperature, covered, for 30 minutes.
- While dough rests, combine olive oil, broccoli, and garlic in a medium bowl; toss to coat. Coat grill rack with cooking spray. Arrange broccoli on grill rack; grill 6 minutes or until lightly charred, turning occasionally. Remove broccoli from grill; cut into 1-inch pieces. Place broccoli, vinegar, and pepper in a bowl; toss to coat. Set aside.
- Sprinkle cornmeal on a baking sheet. Roll dough into a 12-inch oval on a lightly floured surface. Coat grill rack with cooking spray. Place dough on grill rack; grill 2 minutes on each side. Place dough on prepared baking sheet.
- Reduce grill temperature to medium. Top dough evenly with broccoli mixture and cheese, leaving a 1/2-inch border. Sprinkle evenly with thyme and bacon. Place pizza on grill rack; cover and cook 6 minutes or until cheese melts and crust is lightly browned. Cut into 8 wedges.
