On Deck: Sizzling Summer Grilled Pizza
Author: 
Recipe type: pizzas
 
Ingredients
  • (3) 8-ounce dough balls
  • Goat cheese
  • 1 large zucchini
  • 1 large yellow squash
  • 1 red pepper (roasted)
  • Pesto vinaigrette
  • Dill
Instructions
  1. Light your grill and preheat to a medium/high heat.
  2. The prep is very easy … it’s summertime, after all. You will need to slice the zucchini and squash on a slicer or mandolin, then lay flat on a plate and drizzle olive oil and season with salt and pepper. Add the zucchini and squash to the grill and cook on both sides. Return to plate when finished cooking.
  3. For the pesto vinaigrette you will need 2 packed cups of fresh basil, 3 garlic cloves, olive oil, a pinch of crushed red pepper and 2 tablespoons of vinegar. I like champagne vinegar for this, but anything you like will do — and a squeeze of a quarter of a lemon to keep the pesto nice and green and bright.
  4. Blend together for 1 to 2 minutes, adding more oil if your pesto looks too dry.
  5. When finished blending, empty into a bowl and cover.
  6. To stretch the pizza, you can use a cookie sheet or half sheet pan turned over to make a flat surface.
  7. Heavily oil your dough ball and the pan, then work your dough flat using fingertips and your stretching technique. I personally love making it a little oblong or oval. I think it adds some personality to the finished product. Also, more surface area on the grill means more grill marks and char.
  8. When your dough is stretched, carefully lay on the grill. You will see the dough almost instantly start to bubble and char.
  9. Using tongs, carefully loosen the dough from the grill and quarter turn it to get a nice crosshatch marking.
  10. When the dough is charred nicely, take it off the grill and top the grill-marked side with the zucchini and squash.
  11. Sprinkle on the goat cheese and diced roasted red pepper, then return the pizza to the grill.
  12. Give the pizza a quarter turn after a minute or so and continue cooking.
  13. When the pizza has visible grill marks on the bottom, use tongs to slide pizza onto a cooling rack.
  14. While on the rack, add basil pesto over the top of the pizza.
  15. Add some fresh dill sprigs, a couple of grates of Romano cheese and a squeeze of extra virgin olive oil.
  16. Cut and enjoy! Happy grilling this summer, everyone.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/on-deck-sizzling-summer-grilled-pizza