Simply put, grilled pizza is one of my favorite things in the world. A fresh-made crust can be magical, but starting with one of the good, ready-made ones means you’ll have amazing flavors on the table in no time flat. I especially like the delicious flavor and rustic texture of the cornmeal crusts from Vicolo, available in the freezer case; other fast options include herby focaccia or fresh pita bread. Bottled fire-roasted peppers (such as the ones from Mediterranean Organic) can free up the cook when a game of badminton beckons.
Serves 6 as an appetizer
- 2 roasted red or yellow bell peppers (bottled or from the deli case), seeded
- Vegetable or olive oil in a spray bottle
- ½ cup sliced white onion
- 1 garlic clove, finely chopped
- ¼ teaspoon dried oregano
- Salt to taste
- 2 ready-made pizza crusts, each 8 inches in diameter
- 1 cup Frontera Jalapeno-Cilantro Salsa
- 1 cup shredded cheese, such as Monterey Jack or mozzarella
- 2 to 3 tablespoons chopped fresh cilantro
- Cut the roasted peppers into ¼-inch wide strips; cut the strips in half. Heat a little oil in a small skillet until hot. Add the onion slices and sauté until golden, about 5 minutes. Add the garlic and oregano; cook 1 minute. Stir in the pepper strips and remove from the heat. Season with salt to taste, usually ¼ teaspoon.
- Spritz oil over crust. Grill until slightly crisped, about 5 minutes. Remove from grill.
- Spoon ½ cup salsa over each crust. Distribute half of the roasted pepper mixture over each. Sprinkle evenly with the cheese. Place on the grill, then cover the grill and cook until the cheese is melted, usually 2 to 4 minutes. Serve immediately sprinkled with the cilantro.
Heat a gas grill to medium or light a charcoal fire and let it burn until the coals are covered with a gray ash. Turn off the heat in the middle of the gas grill or bank the coals to the sides for indirect cooking.
OVEN METHOD: Assemble and cook pizzas as directed in a 375-degree oven.