Grilled Pizza with Spicy Ricotta, Herb Greens, Peppadews and Smoked Gouda

Circle B Kitchen

Makes 1 12-inch pizza

Homemade or store-bought pizza dough (about 8 to 9 ounces)

2-3 cups of herb or mixed salad greens

chopped peppadew peppers (or sundried tomatoes)

1 cup of grated smoked Gouda

Spicy Garlic Oil or Spicy Herb Oil for drizzling

Stretch your pizza dough to fit either a stovetop grill pan or outdoor grill, which should be really, really hot. Place the dough on a piece of parchment paper and let it sit for a couple of minutes to relax.

When your grill or grill pan is really hot, flip the dough onto the grill and peel off the parchment paper. Let the dough cook until the under side has some good grill marks (this could take 5-8 minutes, depending on how hot your grill is), and then flip it over for a few minutes to finish the other side.

Remove the dough from the grill and flip it over so the side that you cooked first is facing down. That side is probably darker and crispier and we want it to stay that way.

Spread the dough with the spicy ricotta cheese and top that with the mixed greens and then sprinkle with the chopped peppadews or sundried tomatoes. Finish with a good sprinkling of smoked gouda cheese.

You can make this a bit ahead and then return it to the grill or grill pan briefly to re-crisp the bottom.

Before serving, drizzle with a little more of the Spicy Garlic Oil.