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Grilled Red, White, and Blue Pizzas

Celebrate the Fourth With Grilled Red, White, and Blue Pizzas

Still don't know what to serve on Sunday? How about grilled red, white, and blue pizzas?! This festive and fabulous idea comes from Chef Eric Lee of Simi Winery's Landslide Terrace Pizza Cafe in Healdsburg, CA. While you could enjoy these pies at the cafe, they are fun to make at home and absolutely delicious.

The red pizza is the most classic, with tomato sauce, mozzarella, and a BLT garnish. The white pizza celebrates the ingredients of the season with a fresh corn, zucchini, and leek topping. The blue is the most exotic, with Peruvian purple potatoes, blue cheese, and caramelized onions.

Get started a day in advance on preparing the toppings, then all you have to do during the barbecue is grill the dough and finish the pies. Serving the pizzas as a trio is an excellent conversation starter; each of my guests were eager to say which was their favorite. I loved them all! For the recipes, keep reading.

Grilled Red Pizza

Grilled Red Pizza

Grilled Red Pizza Recipe

Ingredients

Pizza sauce
2 cups canned crushed San Marzano tomatoes
8 basil leaves
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
For topping
Pizza dough, homemade or store bought
4 ounces grated mozzarella
4 slices cooked applewood smoked bacon, chopped
1 ripe red heirloom tomato, chopped
2 leaves red leaf lettuce, cut into strips
Salt and pepper

Directions

This pizza was made to be paired with Simi Sonoma County Sauvignon Blanc.

  1. Make sauce: Place all of the ingredients in a blender and process for 5 seconds.
  2. Preheat a grill to medium temperature or about 450 degrees. Divide the dough into 4 pieces. Roll out each piece into whatever shape you choose that is about 1/8” thick. The more uneven and rustic the better.
  3. Place onto the hot grill. Cook until the bottom is just set and there are nicely golden grill marks. Flip over and spread the pizza with some of the sauce and mozzarella. Close the lid.
  4. Place the bacon, lettuce, tomato, salt and pepper into a bowl and toss well. Remove when the cheese has melted and the crust is golden. Cut into slices and top with some of the “BLT” mixture.

Serves 4.

Grilled White Pizza

Grilled White Pizza

Grilled White Pizza Recipe

Ingredients

Garlic Paste
2 heads garlic
Olive oil to cover garlic
For topping
2 tablespoons olive oil
1 large leek, split, cleaned and sliced using only the white portion
2 zucchini, peeled and cut into small dice
2 sprigs thyme, chopped
2 ears of white corn, cut off the cob
4 sprigs fresh Italian flat parsley
Salt and pepper
Pizza dough
6 ounces fresh ricotta or fromage blanc
1 lemon, cut in half

Directions

This pizza was made to be paired with Simi Sonoma County Chardonnay.

  1. Make garlic paste: Place the peeled garlic cloves into a small saucepan and cover with olive oil. Heat over medium high.
  2. When the oil begins to bubble, reduce the heat to low.
  3. Continue to cook until the garlic is golden and soft about 12 minutes. Let cool.
  4. Place the garlic cloves into the bowl of a food processor and puree with a little bit of the garlic oil until it forms a smooth paste. You may save the garlic oil covered in the refrigerator for a week for another dish if you wish.
  5. Make the topping: Put the olive oil into a sauté pan, place over medium heat. Add the leek and cook until soft. Add the zucchini and thyme. Cook for 1 minute. Turn off the heat. Add the corn, parsley and season with salt and pepper. Let cool.
  6. Preheat a grill to medium temperature or about 450 degrees. Divide the dough into 4 pieces. Roll out each piece into whatever shape you choose that is about 1/8” thick. The more uneven and rustic the better. Place onto the hot grill. Cook until the bottom is just set and there are nicely golden grill marks. Flip over and spread the pizza with some of the garlic paste.
  7. Top with some of the vegetable mixture. Close the lid to heat the toppings, 4-5 minutes. Top with dollops of the cheese and squeeze a little lemon juice over the entire pizza. Cut and serve. Repeat with the remaining pizzas.

Serves 4.

Grilled Blue Pizza

Grilled Blue Pizza

Grilled Blue Pizza Recipe

Ingredients

Onion Jam:
2 tablespoons butter
1 red onion, sliced thin
Pinch salt and pepper
2 tablespoons white wine
For topping:
4 small blue potatoes
1 tablespoon butter
1 shallot, minced
1 tablespoon all-purpose flour
1 cup milk
Pinch salt and pepper
¼ cup freshly grated parmesan
Pizza dough
Crumbled blue cheese to taste

Directions

This pizza was made to be paired with Simi Sonoma County Chardonnay.

  1. Make onion jam: Sauté the onions in butter until soft and caramelized, about 15 minutes. Season with salt and pepper. Add the wine and cook until dry. Reserve until ready to use.
  2. Meanwhile, place the potatoes into a small pot. Cover with cold water and bring to a boil and then reduce to a simmer. Cook until a skewer pierces easily into the potato, 12-15 minutes. Drain and place the potatoes into the refrigerator to chill.
  3. In a saucepan, melt the butter. Add the shallot. Cook for 15 seconds. Add the flour and stir with a wooden spoon until combined.
  4. Add the cold milk and whisk until smooth. Cook over low for 20 minutes whisking occasionally. Season with salt and pepper. Add the parmesan and whisk until combined. Set aside.
  5. Preheat a grill to medium temperature or about 450 degrees. Divide the dough into 4 pieces. Roll out each piece into whatever shape you choose that is about 1/8” thick. The more uneven and rustic the better. Place onto the hot grill. Cook until the bottom is just set and there are nicely golden grill marks.
  6. Flip over and spread the pizza with some of the cheese sauce. Top with some of the onion jam and sliced blue potatoes. Close the lid. Remove when the potatoes are hot and the crust is golden. Top with some of the crumbled blue cheese. Slice and serve.

Serves 4.

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