Grilled Pizza with Ricotta, Coppa & Baby Kale
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
- 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
- Let the dough rest at room temperature until soft and springy.
- Get the grill ripping hot. Place pizza stone on grill and heat.
- Working on a pizza peel dusted with cornmeal, stretch the dough out to a 12" round.
- 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.
- Drizzle remaining olive oil over pizza. Grate cheese all over, and grind fresh pepper on top.
- 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.
- Remove pizza stone and pizza from grill. Let cool for a few minutes, and slice. Serve with spicy honey.