Flame-Grilled Spicy Calabrian Chili Pizza
Difficulty: Easy | Makes: 3-4 Servings
Grilling your pizza dough gives the crust that delicious char and crispy bottom. Explore the flavors of grilled pizza with our spicy Calabrian Chili rendition!
For the Pizza
- Roland® Whole Calabrian Chili Peppers (sliced for the pizza, with additional slices on the side)
- 1/4 cup Roland® Kalamata Olive Halves
- 1/4 cup Roland® Red Pepper Strips
- 2 tablespoons Roland® Sun-Dried Tomato Pesto
- 2 tablespoons Roland® Garlic Infused Oil (for coating kale)
- 1/2 bunch Tuscan kale, destemmed and torn into medium pieces
- 1/4 cup grated or shaved Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 ball pizza dough (for an oval shape)
- Roland® White Balsamic Glaze (for serving on the side)
Directions
- In a medium bowl, lightly coat the Tuscan kale with garlic oil and a bit of Calabrian chili oil (optional for added heat). Set aside
- Preheat your grill to medium-high heat
- Roll out the pizza dough into a long, oval shape for a rustic, appetizer-style pizza. Lightly oil both sides of the dough to prevent sticking to the grill
- Place the dough on the preheated grill and cook for 2-3 minutes, or until grill marks appear and the bottom is crispy. Flip the dough over to grill the other side
- Once flipped, spread a thin layer of the sun-dried tomato pesto onto the grilled side of the dough
- Evenly distribute the Kalamata olives, roasted red pepper strips, and Tuscan kale over the pesto
- Sprinkle with mozzarella cheese and Parmesan cheese on top of the kale and other toppings
- Turn off the grill heat, close the grill lid, and allow the residual heat to melt the cheese for about 2-3 minutes. If needed, move the pizza to an indirect heat section to prevent burning while the cheese melts
- Transfer the pizza to a long cutting board for serving
- Drizzle white balsamic glaze on the side of the cutting board for dipping or serving alongside the pizza
- Add extra sliced Calabrian chilies on the side for those who want a spicier bite
