Rob and Shannon’s Valentine Pizza Recipe
Making your own pizza at home is so easy and worth the little extra time spent doing it. You can put anything you want on a homemade pizza!
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Ingredients
- Pre-made ball of fresh pizza dough from the deli We get ours at Publix
- Flour for rolling out or pulling the dough
- 2 teaspoons Fresh Rosemary finely chopped
- 2 teaspoons Fresh Thyme finely chopped
- 2 teaspoons Fresh Basil finely chopped (plus, a little extra roughly chopped to top the pizza once it’s done)
- 1 Garlic Clove finely minced
- 1-2 Tablespoons Olive oil
- Salt/pepper to taste
- Whole Milk Mozzarella – We like to get the big block of it and either shred it or slice it ourselves
- ¼ Cup Sliced Mushrooms - sautéed
- ¼ Cup Sweet Onion thinly sliced and sautéed
- 2 Tablespoons Chopped Sundried Tomatoes the ones packed in oil in a jar are best
- ½ Can Black Olives halved
- Prosciutto sliced thin and pulled into pieces (put as much or little as you like!)
- Balsamic Glaze optional
- Fresh Shaved Parmesan
Instructions
- Preheat oven to 425-450 or fire up your grill to the same temp. The grill we use is a ceramic grill, so it cooks much like an oven. Build the fire on one side of the fire box so you can cook on indirect heat.
- In a small bowl, toss the rosemary, thyme, basil, garlic, olive oil and salt/pepper. Let it sit while you prepare the toppings.
- Sauté the onions and mushrooms together in a little olive oil just until tender.
- Slice and pull apart mozzarella and set aside.
- Once all of your toppings ready, roll or pull the pizza dough into a round or square shape.
- When using a fresh dough, pre-cook it just for a couple of minutes on each side before loading it up with toppings.
- To pre-grill the pizza dough, brush one side ever so lightly with oil that can take the high heat (like avocado or whatever you have on hand) to keep it from sticking to the grill grates. Then place it oiled side down on the grill to cook for 1-2 minutes.
- Lightly oil the other side, flip and let cook for a couple of minutes. Remove from the grill.
- Back in the house brush your herbed garlic oil over the entire crust. Then add your sautéed veggies, sundried tomatoes, and olives.
- Top with cheese. Use as much or as little as you like.
- Lastly, put the prosciutto on top so that it will crisp as it cooks.
- Put the pizza back on the grill. Keep a close eye on it – the cooking time almost always varies. But according to the grill master, it takes a good 10-12 minutes.
- Once the pizza comes off of the grill, add a drizzle of balsamic glaze, some fresh parmesan and more chopped fresh basil. If you like a little kick – add some crushed red pepper.
Notes
Lightly sautéing any raw veggies before putting them on your pizza will prevent them from making your pizza soggy.
Pre-shredded mozzarella is always an option. You really can’t mess up a pizza! Just have fun with it and do what you want.
A pizza peel makes it easy to put the pizza onto the grill, flip it, and transport it from the house to your grill to your table.
Balsamic glaze can be purchased on the same aisle as the vinegar/oil at your grocery store.
Pre-shredded mozzarella is always an option. You really can’t mess up a pizza! Just have fun with it and do what you want.
A pizza peel makes it easy to put the pizza onto the grill, flip it, and transport it from the house to your grill to your table.
Balsamic glaze can be purchased on the same aisle as the vinegar/oil at your grocery store.