Tomato season has arrived, if a bit late for those of us at elevation. The CSA box has been generous with heirloom tomatoes the past two weeks, and while it’s just as easy to serve them sliced and drizzled with a bit of olive oil & salt, I had to be different. This week I really wanted pizza.
My timing, as per usual, was crappy. After a few weeks of lovely mild temps, the mercury shot up to near 90, making the thought of turning on the oven very unappealing. And since we are a BBQ-less household, I brought out my version of grilling; my grill pan.
With a bit of homemade pesto and some ricotta, the tomatoes had a flavorful backdrop, and were a great end to a day that ended up with me sporting two ice packs on various bruises.
Grill pan pizza
1 refrigerated pizza dough (I use Trader Joe’s)
2-3 generous tablespoons pesto (homemade or otherwise)
½ -3/4 cup ricotta cheese
1 medium heirloom tomato, sliced
Optional – basil leaves to chiffonade and sprinkle on top
Roll out or toss the pizza dough so that it’s big enough to fit inside a grill pan. Heat pan on high heat, coat pan with 1 tsp olive oil, place dough in pan for 5-6 minutes until baked through on the bottom. Note that the top of the crust may balloon up. If so, poke it with a knife to release the air. Remove from heat and flip crust. Top pizza, cooked side up with pesto, cheese, tomatoes and basil, Place back on heat, cooking another 5 minutes, covered, until cooked through.
Enjoy with a glass of red wine.