Ingredients
1 pound(s) fresh pizza dough
4 ounce(s) fresh mozzarella cheese, coarsely shredded
1/2 cup(s) part-skim ricotta cheese
1/3 cup(s) freshly grated Pecorino Romano cheese
1/2 teaspoon(s) coarsely ground black pepper
1 tablespoon(s) chopped fresh parsley leaves
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Directions
Prepare outdoor grill for covered, direct grilling on medium-low.
Cut dough into 4 equal pieces.
On one end of oiled cookie sheet, with fingertips, spread and flatten 1 piece of dough to about 1/8-inch thickness. (Edge does not need to be even.)
On same cookie sheet, repeat with another piece of dough.
Repeat with a second oiled cookie sheet and remaining dough.
Place all 4 pieces of dough, oiled side down, on hot grill grate.
Cook 2 to 3 minutes or until grill marks appear on underside (dough will stiffen and puff).
With tongs, turn crusts over.
Working quickly, top crusts with mozzarella; then dollop with ricotta, and sprinkle with Pecorino Romano cheese and pepper.
Cover grill and cook pizzas 3 to 4 minutes longer or until undersides are evenly browned and cooked through.
Transfer to cutting board; sprinkle tops of pizzas with parsley.
Cut into wedges. Makes 4 servings.
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Tips & Techniques
Recipe tip: Look for fresh pizza dough in the dairy section of your supermarket, usually sold near the tortillas.
(Frozen pizza dough is also available, but it takes several hours to thaw before it can be used.)
Or you can purchase dough from a local pizzeria; they’ll usually sell it to you in 1-pound balls if you ask.
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