Artisan Cheese Grill-Fired Pizza
Look for cheeses from small-batch creameries at gourmet shops and in the specialty cheese case of some supermarkets. Some will have familiar names like Cheddar or jack, while many of the triple-crème and sheep's milk cheeses have names unique to a specific dairy.
Makes two 12-inch pizzas
- ½ recipe Pizza Crust for the Grill dough
- Cornmeal and flour for dusting
- Vegetable oil
- 3 tablespoons olive oil
- 1 cup Fresh Tomato Sauce
- 1 pound triple-crème-type cheese, rind removed and diced
- ½ pound thinly sliced herb-laced Cheddar-type cheese
- ½ pound thinly sliced fresh mozzarella or Manchego cheese
- Freshly ground black pepper to taste
On a lightly floured board or on parchment, roll out two 12-inch dough circles. Place one circle of dough on a metal pizza peel or rimless baking sheet generously sprinkled with flour and cornmeal.
Prepare a gas or charcoal grill so that one area is hot while another side or corner is medium-hot. Brush the grill rack with vegetable oil. Slide the pizza onto the grill rack over the hot coals or heating element. Close the lid immediately and grill for 2 to 3 minutes or until pizza dough is cooked on the bottom and grill marks appear. Remove dough to peel or baking sheet, turning the grilled side up.
Brush the grilled pizza side with half the olive oil, then quickly spoon on half the pizza sauce. Evenly distribute half the cubes of triple-crème cheese, followed by half the slices of Cheddar and half the mozzarella or Manchego. Add black pepper to taste.
Carefully slide the pizza back onto the grill, placing it over the medium-hot area. Close grill cover and cook 3 minutes. Check to make sure crust isn't browning too quickly. If it is, move some coals to the opposite side of the grill or lower gas grill thermostat to reduce heat. Continue to cook for another 4 to 5 minutes or until crust is browned and cheese is melted and bubbly. Remove from heat, cool slightly, and serve. Repeat cooking process with second pizza.