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Grilled Madagascar Green Peppercorn Pizza

Recipe Creator: Chef Rob Thomas

Change up your grilling game with our exotic grilled pizza. Classic tomato sauce is swapped for a cheesy white sauce and homemade dough takes things to a whole new level.

Ingredients

Cheese Sauce

  • ¼ cup Butter
  • ¼ cup + 2 Tbsp All-purpose flour
  • 1 cup 2% milk
  • ½ tsp Salt
  • ½ tsp Fresh ground black pepper
  • 1 tsp Mustard powder
  • 1-2 Garlic cloves, minced
  • 1 ½ Tbsp Dried oregano
  • 1 cup Bothwell Madagascar Green Peppercorn, shredded

Grillin’ Dough

  • 1 2/3 Cup Water, room temperature
  • 2 tsp Instant yeast
  • ¼ cup Olive oil
  • 5 cups All-purpose flour
  • 2 Tbsp Dried oregano
  • 2 tsp Salt

Toppings & Garnish

  • ½ Red onion, thinly sliced
  • 4 Steaks or chicken breast, cooked and thinly sliced
  • 4 Portobello mushrooms, cooked and sliced
  • 2 cups Arugula
  • 4 Lemon wedges
  • Drizzle Olive oil

Directions

Cheese Sauce

  1. Melt butter in a small sauce pan over medium heat and sauté garlic.
  2. Add flour, stir until thoroughly mixed and a dough-like mixture forms. Cook for 1 minute, stirring continuously.
  3. Slowly whisk in milk. When mixture starts to simmer, remove from heat and whisk in cheese. Sauce will thicken upon standing.

Grillin’ Dough

  1. Mix water and yeast together using stand mixer or large bowl. Let stand for 4-5 minutes. Add olive oil, flour, oregano and salt. Mix until dough is shaggy and floury.
  2. Knead for 5 to 7 minutes using a dough hook on low speed, or by hand for 8 minutes, until the dough forms a ball (smooth to the touch).
  3. Cut dough into 4 equal pieces, coat in olive oil and place on a baking sheet. Cover with plastic wrap or a damp towel. Let rise at room temperature for 1 to 1 ½ hours, or until doubled in size.
  4. Preheat grill on high heat.
  5. Pull and stretch dough balls into rounds. Use a rolling pin on a lightly floured surface to form crust. Grill one shaped pizza dough at a time, until the bottom is lightly cooked, about 3 -4 minutes.
  6. Flip crust over using tongs and set heat to medium-low. Spread on sauce and arrange toppings.
  7. Close grill and cook until warmed through. Using tongs, slide pizza onto a cutting board. Before serving, garnish with arugula, lemon juice and a drizzle of olive oil.
Notes