Grilled Gluten-Free Pizza with Peas, Lemon + Mint
Your guide to thin and crisp grilled gluten-free pizza crust (whole grain + gum-free) and a springy topping of fresh peas, meyer lemon, goat cheese and mint.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4 to 8 servings, makes 2 (12") pizzas
- 1 recipe Thin + Crisp Gluten-Free Pizza Dough
- 1 1/2 cups shelled peas , (from 5 pounds / 680 g shelling peas)
- 2 teaspoons olive oil
- 12 ounces fresh mozzarella, drained well and sliced, (340g)
- 1 1/2 - 2 cups crumbled fresh goat cheese or whole milk ricotta , (about 12 ounces / 340 g)
- half a large meyer lemon, seeded and sliced paper thin
- two handfuls of small mint leaves
- flaky salt and freshly cracked black pepper
Make the dough, let it rise, shape, and let rise again as instructed. While the dough does the first rise, prepare your ingredients and get your grill situation going; you want some steady, warm coals for this. Position a rack in the center of the oven and preheat to 350ºF.
Heat the oil in a skillet over medium heat until it shimmers. Add the peas and cook briefly, shuffling the pan a few times, until they're bright green and crisp-tender, a minute or two. Remove to a bowl and let cool.
When the crusts are shaped and ready, slip them, parchment and all, onto baking stones or inverted baking pans and parbake for about 20 minutes; they should be firm and set, but not too golden. Slide them off the parchment and onto pizza peels (or cool inverted sheet pans or large cutting boards that are heat resistant.)
Use a wide metal spatula to slide the first crust onto the grill and cook on the first side until deeply bronzed and crisp. This should take about a minute, but peek under the crust occasionally to make sure it doesn't burn and move it around as needed to brown it evenly. When the first side is cooked, use the spatula to guide it back onto the pizza peel. Flip the pizza over, so the grilled side is facing up, and top with half of the mozzarella, goat cheese, cooked peas, and lemon. (Press the peas into the cheese so they won't roll off in the next step!) Slip the pizza back onto the grill and cover. Cook, peeking under the crust occasionally and moving the pizza around the grill as needed so it cooks evenly, until the toppings are hot and melted, 2-3 minutes. Maneuver the pizza back onto the peel, slide it onto a cutting board, top with half the mint and some flaky salt and pepper, and cut it into wedges. Serve immediately.
Repeat the process with the second pizza. Leftovers keep well refrigerated airtight and reheated in a skillet over a low flame.
Thanks to Kimberley for the being the grill master and teaching me the ways of grilled pizza.
Feel free to play fast and loose with the toppings here. Ricotta can stand in for the chevre, asparagus or favas for the peas, or try this method with summery toppings such as corn and cherry tomatoes.
If you're grill-less, make this pizza in a 500ºF oven on a hot baking stone, parbaking the crust for 3 minutes, adding the toppings, and baking for an additional 5-7 minutes.
Nutritional values are based on one of four servings.
Calories: 536kcal | Carbohydrates: 70g | Protein: 48g | Fat: 52g | Saturated Fat: 31g | Cholesterol: 91mg | Sodium: 1971mg | Potassium: 199mg | Fiber: 7g | Sugar: 13g | Vitamin A: 2575IU | Vitamin C: 22.5mg | Calcium: 298mg | Iron: 4.7mg