Food Network Magazine - (06)June 2020

15 Grilled Pizzas

Bacon-Ranch Pizza

Slice the light parts of 3 scallions into ½-inch

pieces; thinly slice the green parts. Toss

the light parts with 3 cups small broccoli

florets and 1 tablespoon olive oil; season

with salt and pepper. Transfer to a preheated

grill basket and grill over medium-low to

medium heat until charred and crisp-tender,

5 to 8 minutes. Grill the pizza dough,

topping with ½ cup ranch dressing,

8 ounces shredded mozzarella, ½ cup

crumbled cooked thick-cut bacon and the

grilled vegetables after flipping. Top with

the reserved scallion greens before serving.

Mushroom-Fontina Pizza

Sauté 12 ounces diced mixed mushrooms

in 2 tablespoons each olive oil and butter in

a large skillet over medium-high heat until

tender, 6 minutes; season with salt and

pepper. Add 2 minced large garlic cloves

and 4 teaspoons chopped thyme; cook

30 seconds. Remove from the heat and

stir in 2 tablespoons sherry vinegar.

Combine 4 ounces each shredded gruyère

and fontina. Grill the pizza dough, topping

with half the cheese mixture, then the

sautéed mushrooms, then the remaining

cheese mixture after flipping. Top with

chopped chives before serving.

Spinach-Kale Pizza

Sauté 2 cups each baby spinach and

chopped kale in 1 tablespoon olive oil in a

large skillet over medium-high heat until

wilted, about 2 minutes; season with salt

FOOD NETWORK MAGAZINE • JUNE 2020

and pepper. Grill the pizza dough, topping

with 'A cup pesto, 8 ounces sliced fresh

mozzarella, 1 cup thawed frozen peas and

the spinach-kale mixture after flipping.

Top with torn mint, red pepper flakes and

parmesan before serving.