Flame-Grilled Spicy Calabrian Chili Pizza | Recipes | Roland Foods

Ingredients

• Roland® Whole Calabrian Chili Peppers (sliced for the pizza, with additional slices on the side)
• 1/4 cup Roland® Kalamata Olive Halves
• 1/4 cup Roland® Red Pepper Strips
• 2 tablespoons Roland® Sun-Dried Tomato Pesto
• 2 tablespoons Roland® Garlic Infused Oil (for coating kale)
• 1/2 bunch Tuscan kale, destemmed and torn into medium pieces
• 1/4 cup grated or shaved Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 ball pizza dough (for an oval shape)
• Roland® White Balsamic Glaze (for serving on the side)
• In a medium bowl, lightly coat the Tuscan kale with garlic oil and a bit of Calabrian chili oil (optional for added heat). Set aside
• Preheat your grill to medium-high heat
• Roll out the pizza dough into a long, oval shape for a rustic, appetizer-style pizza. Lightly oil both sides of the dough to prevent sticking to the grill
• Place the dough on the preheated grill and cook for 2-3 minutes, or until grill marks appear and the bottom is crispy. Flip the dough over to grill the other side
• Once flipped, spread a thin layer of the sun-dried tomato pesto onto the grilled side of the dough
• Evenly distribute the Kalamata olives, roasted red pepper strips, and Tuscan kale over the pesto
• Sprinkle with mozzarella cheese and Parmesan cheese on top of the kale and other toppings
• Transfer the pizza to a long cutting board for serving
• Drizzle white balsamic glaze on the side of the cutting board for dipping or serving alongside the pizza
• Add extra sliced Calabrian chilies on the side for those who want a spicier bite