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Author Notes: This pizza pays homage to Berkeley, CA's Cheeseboard Pizza. Always fresh ingredients, always vegetarian, and always delicious. —First We Eat
Makes 2 pizzas
Grilled Tomato & Lemon Zest Pizza
- 1 pound Pizza dough, we got ours from Cheeseboard in Berkeley, CA
- 5 Heirloom tomatoes, thinly sliced
- 12 ounces Mozzarella cheese, sliced
- 2 cups Asiago cheese, shredded
- 2 sprigs Cilantro, chopped
- 1 Lemon, zested
- 1/4 cup Garlic Olive Oil (recipe below)
- Heat a pizza stone on your grill and bring the temperature up to 500 degrees Fahrenheit. Divide your pizza dough into two on a floured surface (we used both flour and corn meal – corn meal really helps the bottom of your pizza not to stick). Roll out your dough, you can either use a rolling pin or your hands to push the dough out. It’s less important that your pizza is perfectly round, and more important that you have an even thickness throughout the dough. We like a slightly thinner pizza so we pushed it out to about 1/3 inch, slightly thicker at the edges.
- Using a pastry brush, evenly cover the dough with the garlic olive oil. Follow with the Mozzarella, Asiago, and tomatoes. I like to brush a little more garlic oil over the tomatoes before they go on the grill.
- Slide your pizza onto the hot pizza stone on the grill and cook for approximately 8 minutes or until the dough is crispy at the edges and the cheese on the pizza is bubbling and beginning to brown. Once the pizza is finished, transfer to a cutting board (we used a spatula to do this but tongs could work as well, and finish the crust with one more brush of garlic olive oil. Sprinkle the lemon zest and cilantro over the entire pizza and serve. Enjoy!
Garlic Olive Oil
- 6 Garlic cloves, chopped
- 1/2 cup Olive Oil
- In a small saucepan bring the garlic and olive oil to a simmer and cook until the garlic just begins to brown. Transfer to a small bowl and let cool slightly before use.
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