Food Network Magazine - (06)June 2020

15 Grilled Pizzas

Pizza Rosso

Heat 2 tablespoons olive oil and 2 smashed

garlic cloves in a saucepan over medium-

high heat until sizzling. Add one 28-ounce

can whole peeled tomatoes (crushed by

hand), 1 basil sprig and a pinch of sugar;

season with salt and pepper. Simmer, stirring,

until thickened, 15 to 20 minutes. Discard

the basil and garlic. Grill the pizza dough,

topping with 1 cup of the sauce after flipping.

Sprinkle with dried oregano and pecorino

and drizzle with olive oil before serving.

Eggplant-Artichoke Pizza

Make Rosso Sauce (above). Slice 1 small

eggplant into ¼- to ½-inch-thick rounds;

brush with olive oil and season with salt

and pepper. Grill one 6-ounce jar marinated

artichoke hearts (drained) and the eggplant

over medium-high heat, flipping, until

the artichokes are lightly charred and the

eggplant is tender, 2 to 3 minutes for

the artichokes and 8 to 10 minutes for the

eggplant. Grill the pizza dough, topping

with 1 cup of the sauce, 8 ounces sliced

mozzarella and the grilled vegetables after

flipping. Top with torn basil before serving.

Spicy Chorizo and Corn Pizza
Grill 2 ears husked corn over medium heat,
turning, until charred, 8 to 10 minutes; cut the
kernels off the cobs. Mix ½ cup pizza sauce
with 2 minced chipotles in adobo sauce.
Grill the pizza dough, topping with the sauce,
8 ounces cooked crumbled fresh chorizo,
the grilled corn and 8 ounces shredded
Mexican cheese blend after flipping. Top
PHOTOS: RALPH SMITH; FOOD STYLING: CHRISTINE ALBANO.with diced avocado before serving.

JUNE 2020 • FOOD NETWORK MAGAZINE