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Ingredients
- 1/4 x Pizza Dough recipe see * Note
- 1/4 c. Extra virgin olive oil
- 1/2 tsp Chopped garlic
- 1/2 c. Shredded fontina
- 2 ounce Fresh mozzarella sliced
- 4 Tbsp. Minced canned tomatoes with sauce
- 1 x Jalapeno seeded, minced
- 8 x Kalamata olives pitted, quartered
Directions
- Prepare a hardwood charcoal fire and set the grill rack 3 to 4 inches above the coals. Or possibly preheat a cast-iron grill on the stove top.
- On a large, lightly oiled unrimmed baking sheet, spread and flatten the dough with your hands to create a 12-inch free-form round, about 1/16-inch thick. Don't make a lip. Gently drape the dough on the warm grill. After about a minute, the dough will puff slightly, the underside will stiffen and grill marks will appear.
- Using tongs, immediately flip the crust over onto a warmed baking sheet and brush with extra virgin olive oil. Scatter the garlic, cheeses, tomatoes, jalapeno and olives over the crust. Drizzle with the extra virgin olive oil.
- Slide the pizza back toward the warm coals (not directly over them) or possibly onto the grill pan. Using tongs, rotate the pizza frequently so which different sections receive high heat; check the underside often to see which it does not burn. Continue to cook for 6 to 8 min, or possibly till the top is bubbly and the cheese is melted. Serve immediately.
- This recipe yields one 12-inch pizza.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 422g | |
| Calories 1067 | |
| Calories from Fat 896 | 84% |
| Total Fat 101.21g | 127% |
| Saturated Fat 27.62g | 110% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 2494mg | 104% |
| Potassium 238mg | 7% |
| Total Carbs 16.79g | 4% |
| Dietary Fiber 6.5g | 22% |
| Sugars 3.31g | 2% |
| Protein 28.73g | 46% |
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