Grilled Pizza with Ricotta, Coppa & Baby Kale

Grilled Pizza with Ricotta, Coppa & Baby Kale

Grilling pizza is a great way to use fresh summer produce and get your pizza fix while avoiding turning on the oven. It can be made right on the grill, but we love using a pizza pan or stone for ease and even heating. Don't forget to top this (and any pizza, really) with a drizzle of spicy honey. 

A slice Grilled Pizza with Ricotta, Coppa & Baby Kale sits on a pizza peel.

Grilled Pizza with Ricotta, Coppa & Baby Kale Recipe

Ingredients

  • 1 8 oz ball pizza dough
  • 1 cup fresh whole milk ricotta
  • 3 oz sliced coppa
  • 1 cup baby kale
  • 2 tbsp. LeRoux Olive Oil**, divided
  • Parmigiano-Reggiano, to grate on top
  • Mike's Hot Honey for drizzling

Instructions

  • Let the dough rest at room temperature until soft and springy.
  • Get the grill ripping hot. Place pizza stone on grill and heat.
  • Working on a pizza peel dusted with cornmeal, stretch the dough out to a 12" round.
  • Drizzle oil on the dough. Spread ricotta evenly over the dough round. Lay slices of coppa evenly on pizza, and distribute baby kale leaves on top.
  • Drizzle remaining olive oil over pizza. Grate cheese all over, and grind fresh pepper on top.
  • Carefully slide pizza from peel to stone. Replace the cover on the grill and cook for 5-10 minutes, until crust is crispy, cheese is bubbly and kale is slightly charred and crispy.
  • Remove pizza stone and pizza from grill. Let cool for a few minutes, and slice. Serve with spicy honey.
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