The undying love for tomato and
feta continues, and we can’t get enough. These little pizzettes are excellent for a lazy summer backyard hangout. The combination of crunchy grilled pizza dough, garlic, and olive oil with charred sweet tomatoes and briny salty feta is a simple pleasure. Sometimes scallions deserve a little more spotlight than being a ramen garnish. In this recipe, scallions get a nice char right before they’re covered with gooey cheese. The tomatoes get a little blistered to soften their exterior so they burst beautifully in each bite. It’s time to start up the grill.
Don’t be afraid to grill dough:
It’s so much easier than it seems. Once you prepare each piece of dough, make sure to lightly dust with flour. Preheat the grill to at least 550° and place the dough on the grates. The light coating of flour and high heat will prevent sticking, kind of like how it’s done on a pizza stone.
Try using tomatoes on the vine:
Cherry tomato varieties that come on the vine tend to be sweeter in my opinion. I don’t ask you to add anything to them, just clean and cook. They’re also great for grilling in applications like this. There’s also no need to rescue the solo tomatoes that roll away on the grill grates.
Pepper, but don’t salt:
I know it seems crazy…I don’t call for any salt in this recipe, which may be shocking. The feta and mozzarella provide enough salt to season the entire pizza. If you’re a salt shaker at the table kind of person, then season as you wish. I love sprinkle fresh cracked black pepper on top though; there’s nothing like the subtle crunchy peppercorns.
Storage:
Any leftovers should be stored in foil or airtight containers in the refrigerator for up to 5 days. Reheat in a toaster or 350° oven.
Made this recipe? Let us know in the comments.