California-Style Grilled Pizzetta

California-Style Grilled Pizzetta

Recipe provided by the California Olive Committee.


  • prep
  • cook
  • 6 servings

Ingredients

  • 1 1/2 cups warm water

  • 1 teaspoon active dry yeast

  • 1/4 teaspoon granulated sugar

  • 3 tablespoons olive oil

  • 1/4 teaspoon salt

  • 4 cups unbleached all purpose flour

  • 3 cups Lindsay® Red Roasted Peppers or Lindsay® Sweet Cherry Peppers or Lindsay®Sliced Sweet Banana Peppers, sliced into 2-inch strips

  • 2 cups fresh mozzarella cheese, chopped

  • 2 cups Lindsay® Ripe Pitted Olives, halved

  • 1 1/2 cups arugula, thinly sliced into ribbons


Cooking Directions

  1. In a large mixing bowl, whisk together water, yeast, sugar and 1 cup of flour evenly combined. Allow to rest in a warm environment for 10-15 minutes until mixture begins to look bubbly on top.

  2. Mix in 2 tablespoons of olive oil and salt, then knead in flour 1 cup at a time. Cover bowl, and allow dough to rise in a warm spot for 1 hour.

  3. After dough has risen, punch down and transfer to a lightly floured surface. Divide into 6 (4-5 oz.) pieces and shape into balls. Allow to rest for 10-15 minutes, then, using a rolling pin, flatten each ball into a thin 7-inch disc.

  4. Preheat grill on high heat.

  5. Brush each disc with remaining olive oil, then slide onto grill (oil side down).

  6. Cook for 3-4 minutes over high heat, then transfer to a clean cutting board or plate with the cooked side facing up.

  7. Top each pizzetta crust with 1/2 cup of roasted peppers, 2 ounces of mozzarella and 1/3 cup of olives.

  8. Slide onto grill, cover and cook over medium-high heat for 4 minutes until dough is crisp and cheese is melted.

  9. Remove to a clean cutting board, sprinkle with arugula and cut into quarters.

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