Because Friday's are for 'za.
For a vegetarian take on grilled pizza we turn to the classic Italian combination of broccolini, garlic, and chilies. We cook the broccolini for a couple minutes until charred and tender and put whole pieces of it onto the pizza. Starting the dough on the grill before adding the toppings ensures it gets properly charred.[Photograph: J. Kenji López-Alt]
Winter isn't the best time to work with fresh tomatoes, but these days cherry tomatoes are pretty delicious all year. For this recipe we split them in half and throw them on the grill, then put them onto a pizza with asparagus , tangy goat cheese, and crunchy Marcona almonds.Halloumi, tomatoes, and olives aren't exactly an unheard of pairing, but you probably haven't seen them on pizza.
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