I was watching the Food Network the other day and was inspired by two different shows, The Pioneer Woman and Bobby Flay. Bobby Flay always makes grilling anything seem so effortless and delicious. The Pioneer Woman has great classic family recipes that don’t ever disappoint. Ree from Pioneer Woman was making an olive cheese bread and Bobby was grilling pizza. I had a moment of inspiration and combined the two to create this recipe. I thought that chorizo would be a good combination with olives (plus Mike loves chorizo). Win, win because he liked it. Yay!
I have to admit that this was my first attempt at grilling pizza and even though it came out ok…it was almost a disaster! I have a few tips just in case you attempt to do this. So, keep reading…
- Pizza Dough (both Publix and Trader Joes carries pizza dough)
- Sliced Chorizo – one small package
- Mexican Blend Cheese – 4 ounce package
- Roma Tomato – I used just one very thinly sliced
- Green Olives – large handful
- Black Olives – large handful
- Garlic – one to two cloves minced
- Butter – 1/4 tablespoon room temperature
- Olive Oil – just to drizzle
- Pepper (optional)
- Let the dough rest at room temperature for at least half an hour. An hour is really best, but if you’re pressed for time half an hour should do.
- Preheat the grill to 325.
- Mince all the olives and garlic.
- Combine butter, a drizzle of olive oil, garlic, and half the olives in a food processor. Process until butter is combined. The softer the butter, the easier this step will be.
- Roll out the dough to desired thickness (the thinner the pizza the less cooking time).
- Baste both sides of the pizza with olive oil.
- Slather the olive, garlic, butter mixture on the top of the pizza.
- Top pizza with the chorizo, cheese, olives, tomato, and drizzle with a little more olive oil.
- Place pizza either directly on the grill or on a pizza pan.
- Grill about 15-25 minutes depending on thickness of pizza. Keep an eye on it because the crust can burn quickly!
The trick is to get the grill at a low enough temperature to cook the crust slowly. My grill was too hot and I nearly burned the pizza! I had to finish the pizza in the oven because the dough hadn’t fully cooked. It was still raw and doughy inside. Another alternative, if you want to play it safe, is to pre-cook the pizza in the oven for about 15 minutes at 350 and then finish it off on grill. Oh and don’t skip basting! Basting the bottom of the pizza with olive oil gives it a crunchy crust. I wish you could see it in the pictures because the crust looked like it was straight from a pizzeria.
Enjoy! Buen Provecho!