the cookout 2

play doh on hardwood floors, dark green carpeted staircase, boxes of soda by the door, floam slime, stickers on a coffee table, little fenced backyard, blue pool sparkling in the sunlight, summer cookouts, playstation 2, silly putty on newspaper, a navy blue couch, bike rides down the sidewalk, hoodsie cups, classic rock on the radio, 2003 car calendar on the basement door

Grilled Pizza with Garlic, Lemon and Greens

This pizza is the perfect seasonal treat! The tender crust absorbs a pleasant smoky flavor when baked with the grill. It’s topped with a rich lemon garlic sauce that also gives the delicious sauteed greens a light and refreshing flavor. It’s an ideal summer meal for your next cookout!

SERVINGS: 2 to 4 (2, 10-inch pizzas)

20 minutes prep + rising time, 40 minutes grilling.


Pizza dough:
1 cup warm water (105 to 110 degrees F)
2 teaspoons sugar
2 teaspoons active dry yeast
2 cups unbleached, all-purpose flour
1 tablespoon olive oil + extra to coat the bowl
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano

1 head garlic
1 tablespoon olive oil
1, ½-inch thick slice of onion
Zest of 1 Paramount Citrus lemon
Juice of 1 Paramount Citrus lemon
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups chopped mustard greens
1 cup chopped kale leaves
¼ cup shredded parmesan cheese
¼ cup shredded asiago cheese


1. To prepare the pizza dough, stir the sugar and yeast into the warm water. Let sit 5 minutes until the yeast blooms.

2. Add the flour to the bowl of a mixer fitted with a dough hook. Add 1 tablespoon of olive oil and the bloomed yeast. Mix on medium until a dough forms. Mix in the salt, basil and oregano.

3. Turn the dough out onto a floured surface and knead the dough for 2 to 3 minutes until smooth and form a ball. Coat the dough ball and inside of the mixing bowl lightly with olive oil. Return the dough to bowl and let rise for one hour or until doubled in size.

4. Meanwhile, cut the top third off of the head of garlic. Place the garlic on a 3-inch square piece of aluminum foil. Coat the garlic head in 1 teaspoon of olive oil. Wrap in the foil.

5. Heat the grill to 475 to 500 degrees F. While the grill heats, place the garlic and slice of onion (keep the rings intact) on the grill and cook until tender (about 30 minutes for garlic and 15 minutes for the onion).

6. Transfer the onion, cloves of the grilled head of garlic, 1 tablespoon of the olive oil,  lemon zest, lemon juice, salt and black pepper to the bowl of a small food processor. Pulse until smooth and set aside.

7. Heat the remaining 2 teaspoons of olive oil in a medium skillet on the stove or on the grill. Cook the mustard greens and kale for 2 to 3 minutes, until slightly wilted. Add 1 tablespoon of the lemon garlic sauce to the greens and toss to coat.

8. Coat a flat surface with cornmeal. Divide the pizza dough in half and spread or roll the dough to two 10-inch circles.

9. Brush the grill lightly with olive oil and place the dough on the grill. Let cook for 2 to 3 minutes, until the bottom is browned. Flip and cook for 1 more minute. Transfer the crust with the less cooked side down on a platter or baking sheet.

10. Spread an even amount of the lemon garlic sauce on each pizza. Top each with an equal amount of the sauteed greens and two tablespoons of each of the parmesan and asiago cheeses.

11. Place the pizzas back on the grill for 60 to 90 seconds, until the cheese melts and the edges of the greens crisp and brown slightly. Serve warm.