It is no doubt we all love pizza. If you haven’t had the chance to try a grilled pizza, this month you are in luck and about to fall in love with pizza all over again. The grill produces a super light and crispy dough. One of each of the vegetables will be enough for 3-4 pizzas for you. So, everyone wins with this one.
Summertime is all about grilling and spending time outside, so first things first.
On Deck: Sizzling Summer Grilled Pizza
Author: Pizza Today
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
- Light your grill and preheat to a medium/high heat.
- 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.
- 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.
- Blend together for 1 to 2 minutes, adding more oil if your pesto looks too dry.
- When finished blending, empty into a bowl and cover.
- To stretch the pizza, you can use a cookie sheet or half sheet pan turned over to make a flat surface.
- 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.
- When your dough is stretched, carefully lay on the grill. You will see the dough almost instantly start to bubble and char.
- Using tongs, carefully loosen the dough from the grill and quarter turn it to get a nice crosshatch marking.
- When the dough is charred nicely, take it off the grill and top the grill-marked side with the zucchini and squash.
- Sprinkle on the goat cheese and diced roasted red pepper, then return the pizza to the grill.
- Give the pizza a quarter turn after a minute or so and continue cooking.
- When the pizza has visible grill marks on the bottom, use tongs to slide pizza onto a cooling rack.
- While on the rack, add basil pesto over the top of the pizza.
- Add some fresh dill sprigs, a couple of grates of Romano cheese and a squeeze of extra virgin olive oil.
- Cut and enjoy! Happy grilling this summer, everyone.
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