Grilled pizza with salad

Ingredients:

Salad

• 2 tablespoons red wine vinegar
• 1/4 teaspoon dried oregano
• 3 tablespoons extra-virgin olive oil
• 1 tbsp. l. grated parmesan
• 1 clove garlic, crushed and peeled
• 0.5 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 small red onion, thinly sliced
• 0.5 cups giardiniera, drained and chopped
• 0.5 cups marinated artichoke hearts, drained and chopped
• 1/4 cup pitted black Italian olives, halved
• 60 g thick slices of provolone cheese, cut into strips
• 30 g thin slices of Genoa salami, cut into strips
• 2 romaine lettuce hearts, chopped

Pizza

• 1 cup fresh ricotta
• 1 clove garlic, finely chopped
• 2-3 tablespoons heavy cream or whole milk
• Extra-virgin olive oil, for greasing
• 450 g of ready-made pizza dough at room temperature
• 1.5 tbsp. grated mozzarella
• 1/4 tbsp. grated parmesan
• 1/4 cup grated pecorino cheese
• Red pepper flakes, for sprinkling
• Dried oregano, for sprinkling

Preparation:

1. Preheat grill to medium heat.
2. Salad:
   
   In a large salad bowl, combine vinegar, 1/2 teaspoon salt, a pinch of freshly ground black pepper, and oregano. Gradually whisk in the olive oil until the dressing is smooth. Stir in the Parmesan cheese. Add the garlic clove and let sit for about 30 minutes (while the pizza cooks).
3. Just before serving, remove the garlic clove from the dressing. Add the tomatoes, cucumber, red onion, giardiniera, artichokes, olives, provolone, and salami to the bowl and toss to distribute evenly. Add the romano and toss again.
4. Meanwhile, prepare the pizza.:
   
   In a small bowl, combine the ricotta with the minced garlic. Add enough cream or milk to make a smooth mixture. Season with salt and pepper to taste. Grease a large (35 cm) pizza pan with olive oil. Form the dough into a ball and place it in the pan. Brush the dough with olive oil. Using your fingers, gently stretch the dough to form a circle 30-32 cm in diameter. Brush the surface of the dough again with olive oil.
5. Quickly flip the pizza onto the grill and remove the pan, leaving just the crust on the grill. Cook, covered, until the crust is golden brown on the bottom, grill marks are visible, and the surface is set, about 3 minutes. Flip the crust over so the grilled side is facing up. Brush the pizza crust with olive oil. Spread the ricotta mixture almost to the edges. Sprinkle with mozzarella, Parmesan, and pecorino cheese. Cover the grill and cook until the cheese is melted and the crust is crispy on the bottom, 6 to 7 minutes.
6. Remove the pizza from the grill and cut into 8 wedges. Sprinkle the pizza with red pepper flakes and oregano. Top with the salad and serve.