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Grilled-Tomato Pizzettes With Basil and Fontina Cheese

  • Prep:
  • Total Time:
  • Servings: 4
Grilled-Tomato Pizzettes With Basil and Fontina Cheese

Source: Everyday Food, July/August 2003

Ingredients

  • 1/2 recipe Grilled Tomatoes
  • 1/2 pound store-bought pizza dough
  • Flour, for work surface
  • 1 1/4 cups shredded Fontina cheese
  • Fresh basil leaves

Directions

  1. After preparing grilled tomatoes, reduce grill to low. Divide pizza dough into four pieces. On a lightly floured work surface, shape dough into rough 12-inch-long ovals. Alternate between rolling the dough with a pin and stretching it with your hands. If it tears, pinch dough together to patch.

  2. Place dough on grill. Cook until lightly charred on one side, 3 to 4 minutes; press lightly with a spatula to deflate any air bubbles.

  3. Flip dough; layer with cheese and grilled tomatoes, dividing evenly. Cover grill; cook until cheese melts and bottoms of crusts are charred, 4 to 6 minutes. Garnish with basil.

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