Seared Swordfish Pizza
Swordfish is meaty and strongly flavored, making it an acquired taste for some. Combine the fish with vibrant ingredients like black olives and capers for a balanced pizza.
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 skinned, seared swordfish steaks, diced
- 1 cup sliced black olives
- 2 tablespoons capers
- ¼ cup minced fresh parsley
- 2 tablespoons lemon zest
- ½ pound thinly sliced provolone cheese
- ½ pound thinly sliced mozzarella cheese
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. Quickly spread half the sauce over the grilled crust. Cover the sauce with half of the diced swordfish, followed by half of the black olives, half of the capers, all of the parsley, and half of the lemon zest. Combine the provolone and mozzarella cheeses and sprinkle half of the mixture over the pizza.
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.