Author's Notes: Grilling pizza is a great way to use fresh summer produce and get your pizza fix while avoiding turning on the oven. It can be made right on the grill, but we love using a pizza pan or stone for ease and even heating. Don't forget to top this (and any pizza, really) with a drizzle of spicy honey.

Grilled Pizza with Ricotta, Coppa & Baby Kale Print Recipe

Ingredients:

  • 1 8 oz ball pizza dough
  • 1 cup fresh whole milk ricotta
  • 3 oz sliced coppa
  • 1 cup baby kale
  • 2 Tbsp LeRoux Olive Oil, divided
  • Parmigiano-Reggiano, to grate on top
  • Mike's Hot Honey for drizzling

Preparation:

  1. Let the dough rest at room temperature until soft and springy.
  2. Get the grill ripping hot. Place pizza stone on grill and heat.
  3. Working on a pizza peel dusted with cornmeal, stretch the dough out to a 12" round.
  4. Drizzle oil on the dough. Spread ricotta evenly over the dough round. Lay slices of coppa evenly on pizza, and distribute baby kale leaves on top.
  5. Drizzle remaining olive oil over pizza. Grate cheese all over, and grind fresh pepper on top.
  6. Carefully slide pizza from peel to stone. Replace the cover on the grill and cook for 5-10 minutes, until crust is crispy, cheese is bubbly and kale is slightly charred and crispy.
  7. Remove pizza stone and pizza from grill. Let cool for a few minutes, and slice. Serve with spicy honey.