Introduction
California-style pizza is known for its thin, crisp crust and a variety of fresh, gourmet toppings. It’s all about creativity with farm-fresh ingredients like avocado, arugula, and unique sauces. Using the Arteflame grill to cook this pizza will give you that signature crispy crust with a hint of wood-fired smokiness that makes every bite irresistible.
Ingredients:
- 1 pound pizza dough, room temperature
- 1/2 cup tomato sauce (or pesto for a twist)
- 1 1/2 cups fresh mozzarella cheese, sliced
- 1 avocado, thinly sliced
- 1/2 cup arugula
- 1/4 cup sun-dried tomatoes, chopped
- 2 tablespoons goat cheese crumbles
- 1/4 red onion, thinly sliced
- 1 tablespoon extra virgin olive oil
- Fresh basil leaves, for garnish
- Salt and pepper to taste
- Cornmeal for dusting
- 1 tablespoon butter (for grilling)
Optional Add-Ons:
- Grilled chicken breast
- Prosciutto
- Artichoke hearts
Instructions:
Step 1: Prepare the Arteflame Grill with the Pizza Oven
Fire up your Arteflame grill by placing three oil-soaked napkins at the center and stacking firewood on top. Light the grill and let it heat up for about 20 minutes. Once the fire is going strong, place the Arteflame pizza oven attachment on top of the center grate to preheat it.
Step 2: Stretch the Pizza Dough
While the grill is heating, stretch your pizza dough on a lightly dusted surface with cornmeal. Aim for a thin, even crust, about 1/4 inch thick, to achieve that signature California-style crispness.
Step 3: Pre-Cook the Dough
Before adding toppings, lightly butter the flat cooktop surrounding the center grate and cook the pizza dough for about 2 minutes on the flat surface until it starts to puff up and the bottom is lightly golden. This helps create a stable base for your toppings. Flip the dough and let it cook for an additional minute on the other side.
Step 4: Add the Toppings
Move the pizza dough to the pizza peel dusted with cornmeal. Spread a layer of tomato sauce (or pesto for a twist) over the dough, leaving a 1/2 inch border around the edges. Evenly distribute the fresh mozzarella, sun-dried tomatoes, and thinly sliced red onions on top.
Step 5: Bake the Pizza in the Arteflame Pizza Oven
Carefully slide the pizza onto the center grate of the Arteflame grill, underneath the pizza oven dome. Let the pizza cook for 6-8 minutes, rotating it occasionally to ensure even cooking. The pizza is ready when the cheese is bubbling, and the crust is golden and crisp with slight charring around the edges.
Step 6: Add Fresh Toppings
Once the pizza is done baking, remove it from the oven using the pizza peel. Immediately top it with fresh avocado slices, arugula, crumbled goat cheese, and a drizzle of olive oil. Garnish with fresh basil leaves and season with salt and pepper.
Step 7: Serve
Slice the pizza and serve immediately while the combination of hot, melted cheese and cool, fresh toppings creates a delightful contrast in flavors and textures.
Tips:
- Avocado Freshness: Add the avocado right before serving to avoid browning.
- Crispier Crust: For an even crispier crust, cook the dough on the center grate for a quick sear before moving to the flat top.
- Grilled Veggies: Feel free to add grilled vegetables like bell peppers or zucchini for extra flavor.
Conclusion:
This California-style pizza cooked on the Arteflame grill brings together gourmet ingredients and the perfect wood-fired crisp. The creamy avocado, fresh arugula, and gooey mozzarella make this a refreshing yet satisfying pizza for any occasion.
Variations:
- California Veggie Pizza: Load up with grilled artichokes, mushrooms, and zucchini for a fully vegetarian option.
- BBQ Chicken California Pizza: Swap out the tomato sauce for BBQ sauce and add grilled chicken and cilantro for a BBQ twist.
- Prosciutto & Fig Pizza: Use fresh figs, goat cheese, and top with crispy prosciutto for a sweet and savory combination.
- Spicy California Pizza: Add jalapeños and a spicy aioli drizzle for a fiery kick.
- Caprese California Pizza: Use fresh tomatoes, mozzarella, and basil, and finish with a balsamic glaze drizzle.
Best Pairings:
- Grilled asparagus with a lemon drizzle
- A crisp white wine, like Sauvignon Blanc
- Kale and quinoa salad with a citrus vinaigrette
