This recipe is for one of the simplest, indulgent pizzas you can make. There is nothing red on it! Think Alfredo, creamy cheeses. To get more elaborate, add sauteed onions and mushrooms, or anything that comes in white for toppings (turkey slices, grilled chicken or pork, etc.). This Grate White Grilled Pizza recipe is a favorite with or without toppings.
Serving: One 12” pizza serves 2-3, One 7” pizza serves 1.
Purchase 1 12” pizza crusts per every 2-3 guests or 1 7” personal size pizza crust per person.
TOPPINGS PER ONE 12” GRATE WHITE PIZZA
Prepared Alfredo Sauce (1/2 cup per 12” pizza, 1/4 cup per 7” pizza)
1/2 Cup Mozzarella cheese, chopped or grated
1/2 Cup Monterey Jack cheese, chopped or grated
1 Fresh Garlic Cloves, minced or pressed
1 Teaspoon Salt
1 Teaspoon Pepper
1 Tablespoon Butter, melted
4 Tablespoons Cream Cheese
3 Tablespoons coarsely chopped Basil Leaves (optional) as garnish
In a skillet on the stove, add butter and garlic, heat just until garlic is toasted, 2-3 minutes (don’t allow garlic to brown).
BUILD YOUR GRATE WHITE GRILLED PIZZA
Per Each Pizza:
1. Brush or drizzle herbed garlic butter over crust
2. Spread 3/4 cup prepared Alfredo Sauce evenly over crust
3. Dot evenly with small balls of cream cheese
4. Sprinkle 1/2 cup of Mozzarella and 1/2 cup Monterey Jack cheese evenly over crust
5. Toss coarsely chopped Basil Leaves as garnish (optional)
Preheat your GrillGrates (5 to 8 minutes) on Low-Low/Med HEAT with Lid Down. For charcoal, preheat GrillGrates after the red hot peak, gray coals only. Lid Down.
Place pizzas on your preheated GrillGrates, Grill pizzas on Low Heat with Lid Down, approximately 8 minutes, after 6 minutes, quarter turn with The GrateTool. For charcoal, grill after the red hot peak, gray coals only, approximately 8 minutes, quarter turn with The GrateTool after 6 minutes.
NOTE: Judge the initial sear marks after 4 minutes to get an indication of how hot you are cooking. If the sear marks are dark to black when you lift pizza to check bottom, you are cooking too hot, turn down the burners.