Entrée

Grilled PIzza

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Dinner

lunch

Snack

Entrée

1 pound fresh pizza dough
all-purpose flour, semolina flour or cornmeal
vegetable oil
jarred or homemade marinara sauce or pizza sauce
about 2 cups Violife Just Like Mozzarella Shreds
Toppings of your choice, such as grilled eggplant, zucchini and onions, halved grape tomatoes, vegan pepperoni and/or olives (toppings should be cooked before adding to the pizza)
fresh basil leaves
Violife Just LIke Parmesan Wedge

Cut the dough into 4 equal-sized pieces. Mold each piece of dough into a ball shape and place on a greased sheet pan. Leave a few inches of space in between each dough ball. Brush some olive oil on each ball and cover with plastic wrap. Allow dough to come to room temperature. This will take a few hours (exact timing depends on the temperature of the kitchen), so plan accordingly.
Working with one ball at a time, prepare the pizza crusts. Lightly flour a clean work surface. (Use either semolina flour, all-purpose flour or cornmeal.) Stretch the dough into an 8-inch circle.
Preheat the grill to medium. Brush vegetable oil on grill grates to prevent the dough from sticking. Brush vegetable oil directly on both sides of the dough. Transfer dough to the hot grill and par-cook the crusts. As soon as one side sets and gets a little color, flip it. Cook the other side briefly, just until the crust is set but not fully cooked. Transfer par-cooked crusts to a wire cooling rack.
To assemble the pizzas, add a thin layer of sauce, desired toppings, and Violife Just Like Mozzarella Shreds to each pizza. Return pizzas to the grill, cover, and reduce heat to medium-low. Grill just until the mozzarella is melted, checking frequently to prevent the crust from burning.
Remove pizzas from the grill and garnish with fresh basil leaves and freshly grated Violife Just Like Parmesan.