One of the best ways to learn how to cook is to follow other people’s recipes, and since I cook, style and then photograph chef’s recipes for the Food Network’s website, I’m constantly learning new things. My most recent project was photographing pizzas and I was really inspired by two of the recipes; a breakfast pizza from Giada De Laurentis, and a grilled fruit pizza from Bobby Flay. Both dishes used Mascarpone cheese, which I’d never cooked with before, and Bobby Flay’s recipe explains how to grill pizza, which I’ve always wanted to try. I’ve got a huge patch of oregano flowering in my garden right now, and since the flowers are both edible and tasty, I decided to celebrate Spring with these grilled pizzas garnished with oregano flowers. Flowering thyme, or rosemary would also be pretty and work just as well. Keep an eye on your garden and then as soon as you see your herbs flowering make this pizza ASAP!
One 16 ounce package of pre-made whole wheat pizza dough, I use Trader Joe's.
1 cup of mascarpone cheese
1 tablespoon lemon juice
1/2 teaspoon lemon zest
6 ounces pepperoni slices
Two-three small, fresh tomatoes sliced thin, I use Campari tomatoes.
Fresh oregano leaves and flowers to taste.
Course sea salt, to taste. I used pink Himalayan.
Heat the grill to medium and brush with olive oil
Roll the dough into 1"-2" balls. Sprinkle a cutting board with corn meal, then roll out the dough as thin as possible. The corn meal will make it easier to roll out.
Lay the dough on the grill and cook for about 2 minutes on each side. Set aside.
Stir the lemon juice and zest into the Mascarpone cheese. Spread a generous portion of the cheese mixture onto the grilled pizza. Top with slices of cold pepperoni and slices of fresh tomato. Garnish with a sprinkle of sea salt, the oregano leaves and the flowers. Enjoy! Makes 8-10 pizzas.