This rich and hearty pizza is inspired by Tastebud, a food stand at the Portland farmers' market. They use a mobile wood-burning oven to make the most creative pizza slices in the region. A leggy cousin of broccoli, the delicate purple florets and thin stems of purple sprouting broccoli make an ideal topping for grilled pizza.
12 ounces refrigerated fresh pizza dough
1 tablespoon olive oil
8 ounces purple sprouting broccoli or Broccolini, tough ends trimmed
6 garlic cloves, chopped
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons cornmeal
3 ounces Fontal or fontina cheese, shredded (about 3/4 cup)
1 tablespoon chopped fresh thyme
3 center-cut bacon slices, cooked and crumbled
How to Make It
Preheat grill to high heat.
Remove dough from refrigerator. Let stand at room temperature, covered, for 30 minutes.
While dough rests, combine olive oil, broccoli, and garlic in a medium bowl; toss to coat. Coat grill rack with cooking spray. Arrange broccoli on grill rack; grill 6 minutes or until lightly charred, turning occasionally. Remove broccoli from grill; cut into 1-inch pieces. Place broccoli, vinegar, and pepper in a bowl; toss to coat. Set aside.
Sprinkle cornmeal on a baking sheet. Roll dough into a 12-inch oval on a lightly floured surface. Coat grill rack with cooking spray. Place dough on grill rack; grill 2 minutes on each side. Place dough on prepared baking sheet.
Reduce grill temperature to medium. Top dough evenly with broccoli mixture and cheese, leaving a 1/2-inch border. Sprinkle evenly with thyme and bacon. Place pizza on grill rack; cover and cook 6 minutes or until cheese melts and crust is lightly browned. Cut into 8 wedges.
I used whole wheat pizza dough which did not do well on the grill. It stuck and wouldn't flip over. Somehow I pieced it back together and the pizza was delicious. Next time I'll make it on a frozen crust or naan