Grilled Tomato, Goat Cheese & Olive Mini Pizzas

Grilled Tomato, Goat Cheese & Olive Mini Pizzas
Photo by Scott Phillips


  • 14 pitted Kalamata olives, quartered
  • 1-½ tsp. sambuca or Pernod
  • Crushed red pepper flakes
  • Flour for the work surface
  • 2 tsp. fennel seeds, coarsely chopped
  • One 1-inch-thick slice Bûcheron (about 6 oz.), cut into 36 thin wedges (if the cheese crumbles, let it warm to room temperature) or a log of fresh goat cheese, cut into thin rounds
  • Kosher salt and freshly ground black pepper
  • + 3 more ingredients
    • 1 lb. pizza dough
    • Extra-virgin olive oil for brushing
    • 18 cherry or grape tomatoes, sliced into ¼-inch rounds, ends discarded

Heat a gas grill to medium high or prepare a medium-hot charcoal fire with the coals banked to one side to provide a cooler area on the grill. On a well-floured surface roll out the pizza dough with a rolling pin until it’s 1/8 inch thick. If the dough is very elastic and resists rolling, cover ...

View full recipe at Fine Cooking


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