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Grilled Kale and Truffle Burrata Pizza

Updated: May 2, 2019



We love making grilled pizza on our Big Green Egg, especially when the weather is so nice like it's been this week. We usually make several different kinds for each pizza night, but this recipe has been our favorite so far. Added bonus -- I was able to use plenty of kale from the garden to top this pizza! The smoked salmon pizza in the background was made by one of my friends who is a REAL chef so I can't take credit for that one, but it was amazing too!


Ingredients


1 prepared pizza dough (store-bought or homemade, we usually buy them pre-made for convenience)

Semolina flour for flouring surfaces

1/4 cup Parmesan and Basil soft spreadable cheese (I used Alouette brand, but any type of soft spreadable cheese would work here, either flavored or plain)

1/2 cup low-moisture shredded mozzarella cheese

1 tablespoon olive oil

2 cups roughly chopped kale

2 large balls of burrata, approximately 4 oz. each

Truffle oil, for drizzling

Salt and Pepper



Directions


1. Place pizza stone on a raised grill rack on your grill and heat grill to very high heat. We heat our Big Green Egg to 650 to 700 degrees F, but this will vary based on what kind of grill you are using. If you are not using a kamado-style grill, your temperature may not get as high and cooking times will be longer.


2. On a semolina-floured surface, roll pizza dough to desired size (crust should be about 1/4 in thick). Sprinkle semolina flour on a pizza peel and transfer pizza dough to peel before adding toppings.


3. Evenly spread the soft cheese on the surface of the pizza dough, leaving a 1 to 2 inch border for the crust.


4. Top with shredded mozzarella, distributed evenly over the soft cheese. Drizzle desired amount of truffle oil over the top of the cheeses. Truffle oil has a very distinct and strong flavor, the amount used here definitely depends on individual preferences but a little goes a long way! I used about 1 tablespoon for drizzling.


5. In a medium bowl, dress the kale with 1 tbsp of olive oil, salt, and pepper to taste. Toss kale so that it is evenly coated with olive oil.


6. Add a thick layer of dressed kale on top of the cheese. It may look like a lot, but it will cook down!


7. Cut burrata balls in half so that you have 4 similarly-sized pieces of burrata. Set aside.


8. Transfer pizza to pizza stone and cook for approximately 5 minutes at high heat. After 5 minutes, add burrata pieces to the top and cook for 3 minutes longer, until cheese is melted and bubbly. Cooking times may vary based on the type of grill you are using, but you want the crust to be evenly browned and crispy, and all cheese to be melted and bubbling.


9. Remove from grill and drizzle again with truffle oil to taste.




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