This pizza was amazing! Since I am obsessed with grilled bread, why not become obsessed with grilled pizza? You could certainly make this with any kind of meat/sausage, or forego it all together. However, I love well seasoned ground lamb, and the flavor combinations of these toppings really worked well. I used store bought pizza dough (Trader Joe’s has great fresh pizza dough, but most grocery stores sell frozen dough), but if you have a favorite pizza dough recipe, that would probably be even better. I’m not sure how one of those Boboli type crusts would work; it seems like they might get too crispy. I hope you enjoy it as much as we did. (Photos are for a double recipe). Serves 4-5.
- 1 Pizza crust (uncooked)
- 1/3-1/2 Cup Pizza Sauce (I used canned)
- 1 Cup Shredded Mozzarella
- 1 Lb. of ground lamb (or other meat of your choice)
- 3-4 oz. Goat Cheese
- 1/2-1 Cup Fresh Mushrooms (I used Criminis – sometimes called Baby Bellas)
- 1 Red Pepper – seeds and stems removed, cut into 4 pieces
- 1 Shallot – thinly sliced
- 1 TBS. Garlic Powder
- 1 TBS. Dried Greek Seasoning (or 1 tsp. dried rosemary, 1 tsp. dried oregano, 1 tsp. dried thyme) + extra oregano for sprinkling
- 3 TBS. Olive Oil
- Salt and Pepper
- Cooking Spray
Preheat oven to 400 Degrees. Preheat grill to Medium. Combine peppers, shallots, 2 TBS. olive oil and a couple of pinches of salt and pepper in a medium bowl. Mix until all vegetables are well coated. Line a baking tray with foil and spread vegetables in a single layer on the tray. Roast at 400 degrees until browned and softened – remove from oven and set aside. Season the ground lamb with garlic powder, herbs, and salt and pepper and mix until the seasonings are well incorporated. Form the meat mixture into small balls. Add 1 TBS. olive oil to a medium saute pan and heat over medium. Add the meat balls to the pan, brown on all sides and continue cooking until cooked through. Set meatballs aside. Using same pan (do not clean, but you may have to drain some fat), add mushrooms and saute until softened. Remove the skin from the red peppers and slice into strips.
Lightly flour a cookie sheet or cutting board. Stretch dough to desired shape and thickness ( you don’t want to make the dough too thin or you will have difficulty with it on the grill, but if it’s too thick, it won’t cook enough), about 1/2 inch. Spray grill grates generously with cooking spray (they make one for grills) and place pizza crust directly on the grill grates and turn the heat down to low. Grill until you have nice brown grill marks; flip over and do the same on the other side.
Spread pizza crust with a thin layer of sauce (or be more generous if you like a lot of sauce) . Spread mozzerrella evenly over the crust. Add “lumps” of goat cheese, meat balls, strips of roasted red pepper, roasted shallots, and sauteed mushrooms. Sprinkle with oregano.
Spray the grill with Cooking spray and place prepared pizza directly on the grill grates. Grill until mozzarella cheese is completely melted and crust is nicely browned. (If you notice that the crust is darkening too much, turn off the burner directly under the pizza, but leave on the two outside burners.) Allow pizza to rest for a few minutes, then slice and serve.