Tenderoni Pizza Recipes

TENDERONI GRILLED PIZZA

Tenderoni Grilled Pizza image

Provided by Food Network

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons honey
3 tablespoons Calabrian chile paste
All-purpose flour, for rolling the dough
8 ounces fresh store-bought pizza dough, or dough from your favorite local pizzeria, at room temperature
One 14-ounce can whole tomatoes, hand-crushed or run through a food mill
Olive oil, for drizzling
3 ounces fresh mozzarella, torn into pieces
4 ounces sliced pepperoni
Freshly grated Parmigiano-Reggiano, for serving
Fresh basil leaves, for sprinkling

Steps:

Preheat half of a grill to medium-high heat. Mix together the honey and chile paste in a small bowl and set aside.
Dust work surface with flour. Press the pizza dough into a 10- to 12-inch round, using a rolling pin to ensure the dough is an even thickness. Place dough on grill over direct heat and grill until lightly charred and dough is still soft and pliable, 2 to 3 minutes per side. Remove from grill.
Drizzle the crushed tomatoes with some olive oil. Evenly spread the tomatoes over the grilled pizza crust, then top with mozzarella, pepperoni, Parmesan and a drizzle of olive oil. Place pizza back on the indirect heat (cold) side of the grill and close grill. Let cook until the cheese is melted and bubbling, 8 to 10 minutes. Drizzle the pizza with the chile honey and sprinkle with basil leaves.

GRILLED PIZZA

Grilled Pizza image

Provided by Food Network

Time 20m

Yield 1 pizza

Number Of Ingredients 6

Ingredients

1 pound frozen pizza dough, thawed
All-purpose flour, for the work surface
Extra-virgin olive oil, for brushing
1/4 cup prepared tomato sauce
One to two 8-ounce balls fresh mozzarella, sliced, or packaged grated mozzarella
Fresh basil leaves, for sprinkling

Steps:

Roll the pizza dough into a small disk on a lightly-floured surface; let it rest 10 minutes, then toss, stretch or roll it into a thin, broad crust.
Prepare a grill for high heat. Brush the pizza dough with some of the oil and place it on the grill. Grill, covered, for 30 seconds, then check: The crust should be slightly stiff but not deeply browned. Flip the crust, top it with a thin layer of the tomato sauce and the mozzarella. Sprinkle with some basil leaves, cover and grill until the cheese has melted and the crust has browned, about 30 seconds more.

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