- Start with your favorite Pizza dough recipe
- 1/3 cup of Pine nuts
- 1 cup Mozzarella shredded
- 2/3 cup Fontana cheese
- About a half cup Old World Olive Press Extra Virgin
- 3 cloves minced garlic
- ½ cup nicoise olives sliced or chopped
- Red pepper
- 2 tablespoons of Old World Olive Press’ 18 year old balsamic
- 1 small head of Escarole
- 1 small can of artichoke hearts
I like to make my dough two days before and let rise in the refrigerator and then on the counter the day I cook.
Heat your grill to high. I like to use my Primo XL Oval for pizza because it is just like a pizza oven. I will use a small amount of charcoal because the cook will be fast.
I like to meld my oils and aromatics for at least a day if possible so I am going to put my chopped garlic in about two thirds of the EVOO the day before and let blend.
Heat a small cast iron skillet, is there any other, and put a small amount of oil in it to brown the pine nuts. After lightly browned, place nuts in a small bowl and add the escarole. Stir in and add oil if needed. When the escarole is wilted, remove it and place it in the bowl with the pine nuts. Add the balsamic and red pepper flakes (your estimate), salt and coarse ground pepper.
Take the dough and make two pie crusts. Brush with oil and place them on the grill. Brush the tops with oil and turn in 3-5 minutes. Do the same for this side. Remove from grill and place on wooden chopping block.
Sprinkle a generous amount of the blended cheeses on each pizza, add escarole, olives, then pine nuts and drizzle any remaining oil on pies.
Grill for 5 minutes with the lid closed.
Finish off with a favorite cheese shake blend.