Grilled Capicola Pizza Recipe

Name: Grilled Capicola Pizza Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 16 oz Pizza Dough (16 ounces Roman style pizza dough); 2 pieces Tomato (2 meaty tomatoes, like Romas); ½ piece Sweet Peppers (½ sweet red pepper); 1 piece Yellow Onion (1 medium onion); ¼ lb Capicola (¼ pound capicola); ¼ cup Buffalo Mozzarella (¼ cup grated fresh buffalo mozzarella in water); 5 tbsp Provolone Cheese (5 tablespoons grated provolone); 2 tbsp Extra Virgin Olive Oil (2 tablespoons extra virgin olive oil); 6 tbsp Tomato Sauce (6 tablespoons tomato sauce); 4 tbsp Parmigiano Reggiano (4 tablespoons grated Parmigiano-Reggiano); 2 tbsp Dried Oregano (2 tablespoons dried oregano); 12 pieces Basil (12 large leaves of fresh basil, washed and patted very dry); 10 pieces Kalamata Olive (10 Kalamata olives, pitted); 2 pinches Kosher Salt (2 pinches Morton Coarse Kosher Salt); 2 pieces Black Pepper (2 twists of the pepper mill)

Grilled Capicola Pizza Recipe - Dinner,Lunch,Main Course (American)

45 minAmerican

Servings8

Add to grocery list

Plan it in the app to put it on your week.

Dairy Free
Egg Free

Ingredients

For 8 servings

Pizza Dough16 oz · 16 ounces Roman style pizza dough
Tomato2 pieces · 2 meaty tomatoes, like Romas
Sweet Peppers½ piece · ½ sweet red pepper
Yellow Onion1 piece · 1 medium onion
Capicola¼ lb · ¼ pound capicola
Buffalo Mozzarella¼ cup · ¼ cup grated fresh buffalo mozzarella in water
Provolone Cheese5 tbsp · 5 tablespoons grated provolone
Extra Virgin Olive Oil2 tbsp · 2 tablespoons extra virgin olive oil
Tomato Sauce6 tbsp · 6 tablespoons tomato sauce
Parmigiano Reggiano4 tbsp · 4 tablespoons grated Parmigiano-Reggiano
Dried Oregano2 tbsp · 2 tablespoons dried oregano
Basil12 pieces · 12 large leaves of fresh basil, washed and patted very dry
Kalamata Olive10 pieces · 10 Kalamata olives, pitted
Kosher Salt2 pinches · 2 pinches Morton Coarse Kosher Salt
Black Pepper2 pieces · 2 twists of the pepper mill

Make it mine in the app

Steps

1Prep. Make the dough 1 to 3 days in advance and store, wrapped in a container with room for it to expand in the fridge.
2Fire up. Preheat the grill to high. Shoot for 450 to 500°F (232 to 260°C). If you wish to use a pizza stone, put it on so it will heat slowly and get good and hot. But a stone is not necessary. Most of the time we just use a 14" (427 cm) aluminum pan.
3Make the toppings. Stem, seed, and chop the tomatoes and peppers. Thinly slice the onion, and chop the capicola into 3/4" (1.9 cm) chunks. Grate the mozzarella and provolone.
4Roll out the dough. Coat the pan with oil. Throw some flour on the counter and roll out the dough until it is about 15" (38 cm) diameter. Place the dough in the pan and as it shrinks, spread it to the edge with your fingers. Don't worry if it is not perfectly round.
5Add toppings. With a pastry brush or spray bottle, lightly coat the top with olive oil. Now the sauce goes on. Take it all the way to the edge because it will give great color as it cooks. Then the parm, herbs, onion, olives, red pepper, capicola, salt and pepper, and the rest of the cheese. Spread it out evenly.
6Cook. Grill in the pan or on a preheated stone until the cheese bubbles and the bottom is golden brown brown.
7Serve. Slice the pizza and serve immediately.