Grilled Garlic Herb Butter Pizza with Heirloom Tomatoes

Name: Grilled Garlic Herb Butter Pizza with Heirloom Tomatoes
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 2 to 4 people
Ingredients: 1 cups warm water; 2 1/4 teaspoons active dry yeast; 1 tablespoon honey; 1 tablespoon olive oil; 2 1/2 cups all-purpose flour; 1 teaspoon garlic powder; 1 teaspoon salt; 3 heirloom tomatoes; pinch of flaked salt; sprinkling of fresh herbs; 6 tablespoons unsalted butter; 2 garlic cloves; 2 tablespoons chopped basil; 2 tablespoons chopped parsley; 1 tablespoon chopped oregano; 1 tablespoon chopped chives; 1 teaspoon chopped dill; 1 teaspoon chopped Rosemary; ½ teaspoon salt

User Reviews

5.0

6 reviews

Excellent

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 15 mins
Servings
2 to 4 people
Course
Main Course
Cuisine
American

Grilled Garlic Herb Butter Pizza with Heirloom Tomatoes

Kian Mendoza

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This heirloom tomato pizza starts with a grilled garlic herb butter crust! Melty herb butter and sliced fresh tomatoes top it off for a delicious bite!

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Ingredients

Servings

crust

1 cups warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
2 1/2 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon salt
3 heirloom tomatoes, thinly sliced
pinch of flaked salt
sprinkling of fresh herbs

garlic herb butter

6 tablespoons unsalted butter, softened
2 garlic cloves, minced
2 tablespoons chopped basil
2 tablespoons chopped parsley
1 tablespoon chopped oregano
1 tablespoon chopped chives
1 teaspoon chopped dill
1 teaspoon chopped Rosemary
½ teaspoon salt

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Instructions

crust

In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour, garlic powder and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1 1/2 hours.
After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it loosely into your desired shape Place the towel back over the dough to rest.
While the dough is resting, preheat your grill to the highest setting. At this point, you can make the butter and slice the tomatoes.
Roll the dough out into a circle (or whatever shape! I never worry about a perfect circle on the grill.). Generously flour your pizza peel and place the dough on the peel, then immediately take it to the grill. Brush or spray the top of the dough with olive oil.
Quickly and gently use a spatula or additional pizza peel to slide your pizza directly on to the grill grates. I like to turn off the heat directly under the dough to help the crust from burning. Close the lid and cook until the pizza dough is bubbly and golden on one side, anywhere from 3 to 5 minutes. Flip the dough and grill the other side for 2 to 3 minutes more.
Slide the dough off the grill with a pizza peel. Spread the garlic herb butter on top of the crust so it melts immediately. Top with the sliced tomatoes right after, so they get a bit warm too. Sprinkle the tomatoes with flaked salt and additional herbs. Slice and serve!

garlic herb butter

In a large bowl, stir together the softened butter, garlic, herbs and salt. Stir and combine and mash until everything is mixed. You can store this in the fridge and use it on garlic bread too!