Grilled Heirloom Tomato Pizza
This Grilled Heirloom Tomato Pizza is layered with vegan ricotta, thick slices of heirloom tomatoes, balsamic glaze & fresh basil!
Ingredients
- 16 oz pre-made pizza dough
- cornmeal or flour for rolling out dough
- olive oil
- 8 oz vegan ricotta I used Kite Hill
- 2 large heirloom tomatoes cut in slices
- balsamic glaze
- salt & pepper to taste
- red pepper flakes optional
- fresh basil
Instructions
- Place the dough on a surface lightly coated in cornmeal (or flour). Allow to come to room temperature for 30-60 minutes.
- Preheat the grill on medium-high - you want it to get between 450-500 degrees.
- Separate the dough into 2 pieces and stretch them out on parchment paper* to your desired shape. Brush them both with olive oil. Place on the grill, oil side down. Cover and cook for 2-3 minutes or until there are golden grill marks on the bottom.
- Transfer the crusts to a cutting board with the grill marks facing up. Spread out the ricotta and layer tomatoes on top. Place the pizzas back on the grill (lowering the heat slightly) and cook for 3-5 more minutes, or until the bottom is crispy and the tomatoes are slightly tender. Remove from the grill.
- Sprinkle the pizzas with salt, pepper, red pepper flakes and drizzle with balsamic glaze and fresh basil. Slice and serve hot.
Notes
*I like to put the dough on parchment paper because it makes it easy to flip it onto the grill.
Calories: 372kcal, Carbohydrates: 62g, Protein: 14g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 9mg, Sodium: 884mg, Potassium: 216mg, Fiber: 3g, Sugar: 11g, Iron: 3mg
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