Cheesiest Cheesy and Herb Pizza   Starters   Bring an Italian flavor to your grill with this multi cheese pizza.   Ingredients: 1 tablespoon (9 g) coarse cornmeal Basic Pizza Dough (page 206) Olive oil, for brushing 1/4 cup (25 g) grated Pecorino Romano cheese 6 ounces (170 g) shredded mozzarella cheese 1/2 cup (30 g) chopped mixed fresh herbs (such as rosemary, flat-leaf parsley, chives, and basil) 4 ounces (115 g) shredded Asiago cheese 4 ounces (115 g) shredded creamy Havarti cheese 1/2 cup (75 g) crumbled feta cheese   Directions: Preheat: Preheat grill to high. Preheat oven to 450 degrees F (230 degrees C) with pizza stone (if using). Prep: Dust peel or pan with cornmeal. Stretch or roll dough into a large rectangular shape. Toss together mozzarella, fresh herbs, and Asiago cheese in a small mixing bowl. Grill: Oil and grill dough one side at a time until golden and crisp, about 3 minutes per side. Transfer dough to a pizza pan or peel. Serve: Brush grilled dough with olive oil, then sprinkle evenly with Pecorino cheese. Spread mixture evenly over the top of Pecorino, then top with Havarti and sprinkle with feta. Transfer to pizza stone or bottom rack of oven and bake until cheese is bubbling and golden. Remove and let rest 5 minutes. Vermont Castings Modern Grilling © 2007 Quarry Books   Tips: Servings: 4 Prep Time: NA Difficulty: Easy to do Cooking Time: NA Print this recipe

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