⏱ 25 min
Italian
Creamy Garlic Tuscan Pasta
Velvety garlic parmesan cream sauce with sun-dried tomatoes, baby spinach, and perfectly cooked penne.
If you appreciate Italian meals that deliver bold flavor with minimal cleanup, making this Blackstone Griddle Pizza Recipe is sure to become a weekly ritual. By uniting pizza dough, stretched into 12-inch circle, pizza marinara sauce and milk mozzarella cheese, shredded in just 20 min, every forkful yields that comforting balance of savory richness and rustic Mediterranean warmth.
Ingredients
4 servings
Advertisement
Step-by-Step Instructions
1
Sear First Side of Dough (4 Min)
Preheat Blackstone griddle to medium heat (400°F). Oil griddle surface. Lay stretched pizza dough flat and **cook** for 3 to 4 minutes until golden brown underneath.
2
Flip & Add Pizza Toppings (2 Min)
**Flip** dough crust over. Quickly spread pizza sauce, shredded mozzarella, and pepperoni slices over hot seared side.
3
Cover with Basting Dome to Melt Cheese (4 Min)
Squirt 2 tbsp water around pizza edge and cover tightly with a metal basting dome. **Cook** for 4 minutes until cheese is melted and bottom crust is crispy!
Chef Amara’s Kitchen Secrets & Pro Tips
- Use Basting Dome + Water: Squirting water under the basting dome creates steam that melts cheese perfectly on flat top griddles.
- Pre-Sear Crust: Searing the top side before adding sauce prevents soggy wet pizza dough.
1. Build Deep Flavor from the Fond: When browning ingredients, scrape up the caramelized golden bits (fond) from the pan bottom with a splash of liquid. That concentrated brown crust is where true savory umami lives. 2. Grate Cheese Fresh from the Block: Pre-shredded cheeses are treated with anti-caking starches that impede smooth melting. Freshly shredded cheese dissolves seamlessly into velvety sauces without graininess. 3. Chef's Kitchen Secret: Use Basting Dome + Water: Squirting water under the basting dome creates steam that melts cheese perfectly on flat top griddles.
Chef’s Cooking Guide & FAQs
Troubleshooting & Quick Fixes
▾
Troubleshooting & Quick Fixes
- What if the Sauce for Blackstone Griddle Pizza Recipe Separates or Feels Greasy?: If a dairy or emulsion sauce breaks, immediately take the pan off direct heat. Vigorously whisk in a tablespoon of hot water, broth, or cream until the velvety sheen re-emulsifies.
- How to Rescue a Dish That Tastes Overly Salty?: Dilute with additional unsalted liquid (broth, cream, or water), or splash in a small touch of acid like fresh lemon juice or vinegar to soften sharp salinity.
Storage, Freezing & Reheating Guidelines
▾
Storage, Freezing & Reheating Guidelines
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a saucepan with a splash of water, broth, or olive oil over low heat until steaming. If freezing pasta bakes or sauces, freeze for up to 3 months and bake from frozen at 350°F.
Frequently Asked Questions
▾
Frequently Asked Questions
Q: Can I substitute gluten-free pasta? A: Yes, high-quality corn and brown rice pasta holds up wonderfully in this sauce. Cook 1 minute less than package directions to maintain al dente bite.
Q: Can I prepare the sauce in advance? A: Yes, Italian sauces often taste even better the next day as the herbs, garlic, and aromatics meld overnight in the refrigerator.
Home Cook Community
Kitchen Notes & Discussion
Tried this Blackstone Griddle Pizza Recipe? Share your tips, substitutions, or question with fellow home cooks!
Leave a Kitchen Note
Be the first to leave a Kitchen Note!
Have you made this Blackstone Griddle Pizza Recipe? Share your experience, cooking tips, or tweaks below.
You Might Also Love
More Delicious Recipes
⏱ 30 min
Italian
Wood-Fired Margherita Pizza
Classic Neapolitan pizza with San Marzano tomato sauce, bubbling mozzarella, and fresh basil.
⏱ 20 min
Italian
Creamy Tagliatelle with Peas
Creamy Italian tagliatelle with sweet green peas, crispy prosciutto, heavy cream, garlic, and freshly grated Parmigiano-Reggiano.