Hearty, filling, and fun to make, this grilled pizza recipe from RIS in Washington, DC is perfect for summer. Bright flavors like seasonal tomatoes, ripe avocados, and a sprinkling of feta cheese make this an easy and fresh way to transform your next meal and utilize your grill.
Note: The dough is best when made just before grilling, but it can easily be made the night before or frozen for later use. Follow all steps through the first rise. Measure out the finished dough into 3-ounce portions after the first rise. Form the dough into balls and wrap them well with plastic before freezing.
When ready to use the dough, let it come to room temperature by removing the plastic and setting the dough in a lightly oiled bowl covered with a damp towel. Allow it to rise for 1 ½ - 2 hours before shaping it into pizza rounds, then continue with the rest of the preparation.
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For the dough
- 2 1/2 Teaspoons dry yeast
- 1 Cup warm water
- Pinch of sugar
- 2 1/4 Teaspoons kosher salt
- 1/4 Cup finely ground white cornmeal
- 3 Tablespoons wheat flour
- 1 Tablespoon olive oil
- 2 Cups all-purpose flour
For the pizza
- 4 Tablespoons extra-virgin olive oil
- 1 large garlic clove
- 3/4 Cups plain yogurt
- 1 1/2 Cup grilled onion jam
- 2 ripe avocados, chunky dice
- 18-24 cherry tomatoes, sliced in half
- 6-8 Ounces feta cheese
- 3 limes
- Salt and pepper, to taste
- Extra virgin olive oil, to finish
- Fresh parsley, for garnish
For the dough
In the bowl of an electric mixer fitted with a dough hook, dissolve the yeast in the warm water. Let this sit until it bubbles. Then add the sugar, salt, cornmeal, wheat flour, and olive oil, and mix at medium speed until all ingredients are combined.
In batches, add the all-purpose flour and mix the ingredients until a soft dough forms. Turn the dough into a lightly oiled bowl, cover it with a damp towel, and let it rise for 1½ hours until the dough has doubled in volume. Once the dough has risen, punch and knead it a few times. Then return the dough to bowl and let it rise again for another 40 minutes.
Once it has fully risen, turn the dough out onto a lightly floured surface and cut it into 3-ounce portions (roughly the size of a tennis ball). Set these aside to rest on a lightly oiled sheet pan for 5-10 minutes before shaping them into pizza rounds.
Using a light dusting of flour, shape each ball into a 6- to 8-inch round and place each one in between sheets of oiled parchment paper or foil. Let the rounds rise again for another 5 minutes before grilling.
On a lightly oiled grill over medium heat, grill each pizza for 2-3 minutes on each side until the dough is firm and crisp.
Top immediately with pizza toppings.
For the pizza
While the dough is rising, place the sliced onions in a bowl and dress them with the olive oil, cider vinegar, salt, and pepper. Do not let the onion rings separate.
On medium-low heat, grill the onions for 5-8 minutes on each side until each is well colored and cooked through. Return the onions to a bowl to sit in the reserved dressing. Once cooled, mince the onions and season them if needed, then set these aside for the time being.
In a medium-sized bowl, combine extra-virgin olive oil and garlic and set aside.
Prepare the avocados by cutting them in half lengthwise and removing the pit. With each half still in the skin, hold it in the palm of your hand and carefully cross cut the avocado with a paring knife. Leave the cut avocado in the skin. Place the 2 halves back together to prevent discoloration until you are ready to use them.
To top the pizzas, brush the freshly grilled pizza dough with the garlic oil, then spread a layer of yogurt, and then a layer of onion jam. Scoop the cross-cut avocado from the skin and sprinkle about 1/3 of it onto each pizza. Distribute the tomato halves evenly and add a crumbling of feta cheese to taste. Sprinkle each pizza with lime juice and season with salt and pepper. Finish each pizza with a drizzle of olive oil and garnish them with fresh parsley.
Cut each pizza into 4 slices and serve.