Grilled Pizza with Black Olive Paste and Cheese
Appetizers Dough Cheese Grilling Recipes Snacks
They're really as good as they sound!
I had 1/2 leftover dough from the spinach and ham pie which I quickly kneaded and put in the fridge in an oiled bowl covered with plastic wrap touching the dough, otherwise it forms a crust. The next day I took it out 2 hours before baking, kneaded it briefly to deflate it, and let it come to room temperature in a warm place. I made several grilled pizzas from this dough.
Ingredients
1/2 portion pie dough (made from 250g flour)
black olive paste (tapenade)
goat feta or aged goat cheese
Pieces: 8
How to prepare grilled pizza with black olive paste and cheese
- Cut the dough into 8 equal pieces. Roll out each piece into a thin sheet, using back-and-forth movements with the rolling pin, to get thin elongated sheets.
- Heat a grill pan for 5 minutes over high heat (without adding any fat).
- Place the dough sheets on the grill and cook for about 2 minutes per side (until you get nice grill marks). If the dough puffs up in places, prick the large bubbles with a fork.
- Remove the crusts to the work surface and immediately spread a thin layer of black olive paste (about 2 teaspoons of paste for each piece). Sprinkle with crumbled cheese.
- Cut the pizza into width-wise slices using a knife with a wide blade.
