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Fontina and Pepper Pizza

  • 4servings
  • 26minutes
  • 465calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound(s) fresh pizza dough

  2. 6 ounce(s) Italian Fontina or Provolone cheese , shredded

  3. 2 jarred roasted red and/or yellow peppers , thinly sliced

  4. 1 tablespoon(s) chopped fresh marjoram or thyme leaves

Instructions Jump to Ingredients ↑

  1. Prepare outdoor grill for covered, direct grilling on medium-low.

  2. 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.

  3. 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).

  4. With tongs, turn crusts over. Working quickly, arrange one-fourth of Fontina and one-fourth of peppers on each crust. Cover grill and cook pizzas 3 to 4 minutes longer or until undersides are evenly browned and cooked through.

  5. Transfer to cutting board; sprinkle with marjoram. Cut into wedges.

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