the Ingredients
For the Pizza:
Special Equipment
- Weber Grilling Stone
Instructions
A playful mash-up of two icons — smoky pepperoni pizza meets crisp Caesar salad. The pizza is grilled first until bubbling and golden, then folded around a fresh Caesar salad to create a warm, cheesy, crunchy sandwich
- Prepare the Caesar dressing by mixing mayonnaise, garlic, mustard, anchovy, lemon juice, salt, and pepper in a bowl. Chill until needed.
- Toss the shredded lettuce with the dressing and Parmesan shavings. Add croutons for crunch if desired. Set aside in the fridge while you cook the pizza.
- Roll out the pizza dough into 4 medium rounds (about 20 cm each) and brush lightly with olive oil.
- Preheat the Weber barbecue for direct cooking at around 250–280 °C. If using a pizza stone, place it on the grill and allow it to preheat for 10–15 minutes. If using a Weber griddle, preheat to high heat and brush with olive oil.
- Lay the pizza bases onto the hot surface and cook for 2–3 minutes per side, until lightly charred and puffed.
- Add mozzarella, Parmesan, pepperoni, and oregano to each base. Close the lid and continue cooking for 3–4 minutes, until the cheese is melted and bubbling and the crust is golden.
- Remove the pizzas from the grill and rest for 1–2 minutes to cool slightly.
- Add a generous handful of the chilled Caesar salad to one half of each pizza.
- Fold the pizza in half like a sandwich and press gently. Slice and serve warm — smoky pizza on the outside, cool, crunchy Caesar on the inside.
IN THE KITCHEN:
AT THE GRILL:
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