Cheesy Pepperoni Fire-Roasted Tomato Pizzas

Oh boy - did these pizzas turn out great last week... we used fresh tomatoes and basil from our garden. And using just a tiny bit of goat cheese along with the mozzarella cheese was divine. I added pepperoni to the mix and we used black olives versus kalamata olives simply because it's what we already had in the pantry. Grilling the tomatoes made them smoky and sweet - yum! Oh and the chili pepper and garlic oil added so much flavor to the dough so between that and the juicy/sweet tomatoes you won't miss a sauce base in this pie.

We just love grilling pizza - nom nom nom, check it out...

Cheesy Grilled Tomato Pizzas      

Serves 4

Cheesy Pepperoni Fire-Roasted Tomato Pizzas

ingredients

• 1/2 cup EVOO plus 1/2 Tbsp
• 2 cloves garlic, smashed & peeled
• 1/2 tsp crushed red pepper
• 10 oz combo of cherry/grape tomatoes, stemmed
• 1 lb pizza dough
• 1 1/2 cups shredded mozzarella
• 1 oz crumbled fresh goat cheese
• 1/2 cup black olives, halved
• 1/2 cup sliced fresh basil leaves
• handful sliced turkey pepperoni

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Mix 1/4 cup EVOO with garlic and crushed red pepper in a small bowl with 1/2 tsp kosher salt, set aside.

2. Preheat the grill to 500º, keeping the coals to one side of the grill. Roll out the dough with some flour and cornmeal on a clean surface and make 2 pizza rounds. Set aside.

3. Place tomatoes with some EVOO in a grill basket and grill for 6 minutes shaking pan occasionally over direct heat. Remove and pour into a glass bowl. Pour some of the pepper oil into the bowl with the tomatoes and stir.

4. Brush some pepper oil on one side of the dough and place that side face down on the grill, cook for 2-3 minutes until crisp. Flip the crust over and top with red pepper oil, mozzarella, goat cheese, tomatoes, pepperoni and olives. Cover the grill and cook until cheese is melted and dough is golden. Remove pizzas from the grill, sprinkle with sliced fresh basil and a drizzle of more pepper oil. Let rest on a board for at least 5 minutes before slicing.

Enjoy!

This recipe was adapted from Everyday with Rachael Ray.