Snap Peas, Lemon and Goat Cheese Grilled Pizza
This light, bright pizza is perfect for spring and early summer. This recipe makes two small pizzas, but the ingredients can easily be rounded up.
Makes 2 servings
2 portions of grilling pizza dough (see recipe)
Olive oil for dough and drizzling
1⁄2 lemon, cut into slices
1 cup shredded mozzarella 1⁄2 crumbled fresh goat or sheep’s-milk cheese
1 cup sugar snap peas, sliced in half lengthwise
1⁄4 cup torn fresh basil leaves
Heat grill on high and make sure rack is well-oiled. When ready to cook pizza, make sure all of your ingredients are prepared. Create two heating zones on your grill by either moving coals to one side or turning off some burners.
Place lemon slices on grill for 1 to 2 minutes until grill marks appear. Remove and cut each slice into quarters.
Stretch each dough portion into an 8-inch round and brush with olive oil — don’t make it too thin or it will be difficult to grill. Place dough on grill over direct heat and grill 2 to 3 minutes until grill marks appear and dough is lightly golden. Flip over onto side of grill with indirect heat.
Top crust with mozzarella, goat cheese, sugar snap peas and grilled lemon wedges. Close grill and let cook 2 to 3 minutes until cheese is melted and toppings are warm. Watch carefully, as all grills are different. Remove from heat and top with basil leaves and drizzle with additional olive oil.