Pizza San Vito

This is my take on one of my absolute favorite pizzas that we order at a local Italian restaurant.  I still had half a batch of pizza dough in my freezer from the last time I grilled pizza – so I thought I would try something different.  The only change with this pizza, since I cooked the crust directly on the grill, was that I finished this in the oven so that I could broil the top and get the cheese nice and brown and bubbly!   I have a feeling I will make this version all year round – so it definitely doesn’t need to be grilled.  Enjoy!

Ingredients

(makes 2 pizzas the size above)

• 1/2 batch of pizza dough
• 1/2 batch of pizza sauce
• 8 oz. fresh mozzarella, sliced thin
• 10-15 kalamata olives, pitted and sliced in half
• 8 marinated artichoke hearts, quartered
• 4-6 slices of sopprasseta salami, sliced into strips
• 6-8 fresh basil leaves, sliced in thin strips
• salt and pepper, to taste

Directions

If making on the grill – cook the dough on each side on a medium grill until cooked through, then assemble pizza ingredients and finish in the oven on a low broiler until cheese is bubbly and brown.

If making in the oven, assemble pizza and cook on a pizza stone in a preheated 500 degree oven for 10-14 minutes.   

Source: inspired by Romeo and Juliet’s

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