Ingredients

The following ingredients have 5 Servings
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 1 teaspoon chopped fresh thyme
  • 1 (3.0-ounce) piece Parmigiano Reggiano cheese
  • 1 pound whole wheat pizza dough, thawed if frozen
  • Whole wheat flour for dusting
  • 1/2 pound fresh mozzarella cheese, thinly sliced

Instruction

  • In a small bowl, combine oil, garlic and thyme.
  • Let sit for at least 30 minutes and up to 1 hour to infuse flavors.
  • Using a vegetable peeler, remove about 20 thin ribbons from chunk of Parmigiano Reggiano (about 2 ounces total). Set aside.
  • Prepare a grill for medium heat cooking.
  • Divide pizza dough into 2 equal balls.
  • On a lightly floured surface, roll each ball out to a rough oval about 12 inches long and 7 inches wide.
  • Brush on both sides with some of the infused oil.
  • Transfer to baking sheets or cutting boards and cover dough with kitchen towels or parchment paper.
  • Place dough ovals 1 at a time on the grill and cook until bottoms are browned and charred in spots, 2 to 3 minutes, using 2 spatulas to move and rotate crusts frequently.
  • Transfer crusts, browned-side up, back to the baking sheets.
  • Layer with mozzarella, tearing pieces if necessary so they are evenly spaced, and cover with Parmigiano Reggiano ribbons.
  • Slide pizzas 1 at a time back on the grill.
  • Cover grill and cook until bottoms are browned and cheese is melted and bubbling, about 5 minutes, rotating pizzas frequently.
  • Drizzle pizzas with remaining infused oil.