Name: Tenderoni Grilled Pizza
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Ingredients: 3 tablespoons honey; 3 tablespoons Calabrian chile paste; All-purpose flour, for rolling the dough; 8 ounces fresh store-bought pizza dough, or dough from your favorite local pizzeria, at room temperature; One 14-ounce can whole tomatoes, hand-crushed or run through a food mill; Olive oil, for drizzling; 3 ounces fresh mozzarella, torn into pieces; 4 ounces sliced pepperoni; Freshly grated Parmigiano-Reggiano, for serving; Fresh basil leaves, for sprinkling

Directions

Watch how to make this recipe.

Preheat half of a grill to medium-high heat. Mix together the honey and chile paste in a small bowl and set aside.
Dust work surface with flour. Press the pizza dough into a 10- to 12-inch round, using a rolling pin to ensure the dough is an even thickness. Place dough on grill over direct heat and grill until lightly charred and dough is still soft and pliable, 2 to 3 minutes per side. Remove from grill.
Drizzle the crushed tomatoes with some olive oil. Evenly spread the tomatoes over the grilled pizza crust, then top with mozzarella, pepperoni, Parmesan and a drizzle of olive oil. Place pizza back on the indirect heat (cold) side of the grill and close grill. Let cook until the cheese is melted and bubbling, 8 to 10 minutes. Drizzle the pizza with the chile honey and sprinkle with basil leaves.

Tenderoni Grilled Pizza

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