Grilled Antipasto Halibut Pizza
1 large Pizza Shell (pre-made thin crust)
1 tablespoon olive oil
8 large thin slices Genoa Salami (or you can use @ 16 smaller slices)
10 pitted black olives, sliced
½ pound halibut cut into small cubes
1 large fresh tomato – seeded and chopped (or small cherry tomatoes cut in half)
1 large clove of garlic, finely minced
8 large fresh basil leaves, cut or chopped
¼ cup freshly grated Romano or parmesan cheese
Preheat the grill to 350 degrees. Prepare the ingredients for the topping. Drizzle the olive oil into the pizza crust, then lay down the slices of the salami. On top of the salami, evenly distribute the fish, tomatoes, olives and garlic. Place the pizza on the grill.
*Tip: If you are using a gas grill turn to low and place the pizza on the preheated grill, after about 5 minutes of cooking, partially cover the grill for a couple of minutes. The fish should be cooked through, the tomatoes, garlic and olives will heat and become fragrant.
If you are using wood or charcoal, cook over indirect heat and the same cooking time as above.
Check the bottom of the pizza before taking off grill to be sure it has crisped up but not burnt. Then you are ready for the finishing touches!
Remove the pizza from the grill and sprinkle on the grated cheese and basil. The cheese will soften and melt from the heat along with the aroma of the basil. (Do not put basil on before cooking as it will dry out)