2 balls prepared pizza dough
For the topping:
3 sweet potatoes, baked, peeled, and sliced crosswise
1 15.5 ounce can black beans, drained and rinsed
12 ounces ricotta salata or feta, crumbled
Extra virgin olive oil
Sea salt and freshly ground black pepper
2 tablespoons hot red pepper flakes, or to taste
3 tablespoons fresh cilantro, torn or chopped
2 tablespoons pepitas
Method: Direct grilling
Yield: 2 pizzas
- Grill the pizza: Set up your grill for 2-zone direct grilling. One side or burner should be medium-high, the other low. (It doesn’t hurt to have a fire-free safety zone in case the pizza starts to burn.) Generously oil a rimless sheet pan and place one of the dough balls in the center. Pat the dough flat, then stretch it out into a circle 10 to 12 inches in diameter and 1/4-inch thick. Generously oil the top of the crust.
- Carry the sheet pan with the crust to the edge of the grill. Arrange the toppings grill-side. Brush or scrape the grill grate clean and oil it well. Gently and carefully lift the dough by one end and drape it flat on the grate over the hot section of the grill. Grill until the top bubbles and blisters and the bottom browns, 3 to 5 minutes
- Slide a wide-bladed spatula under the crust, and with the aid of tongs, move it to the cooler section of the grill. Brush it with olive oil and turn it over.
- Arrange half the sweet potatoes on top of the crust (the grilled part). Arrange half the black beans on top, then sprinkle with half the cheese, salt, pepper, and half the hot red pepper flakes. Drizzle with more olive oil.
- Slide the pizza back over the hot section of the grill. Close the grill lid to concentrate the heat. Continue grilling until the crust is browned on the bottom and the cheese and toppings are sizzling, 3 to 4 minutes. (Ricotta salata has a tendency to hold its shape and won’t melt like, say, mozzarella.) Prepare the other pizza the same way. Transfer to a cutting board and sprinkle with cilantro and pepitas. Cut into wedges for serving.